Steaming Eggs: 3 Quick, Easy Methods

Chinese steamed eggs, also known as waat dan or slippery eggs, are a versatile and comforting dish. The recipe is simple: beat eggs, add water, then steam. However, achieving the perfect texture—smooth, slippery, and soft—requires attention to detail. The ideal ratio of egg to water is 1:2, and warm water works best. To avoid lumps and bubbles, strain the mixture before steaming, and cover the bowls with cling film to prevent dripping water from affecting the texture. Season with a little soy sauce and sesame oil, and perhaps garnish with prawns and vegetables.

Preparing the eggs

Firstly, gather your ingredients. For this recipe, you will need three types of eggs: regular chicken eggs, salted duck eggs, and century eggs (also known as thousand-year-old eggs). You will also need some water, light soy sauce, sesame oil, and optionally, scallions or spring onions, and fried shallots for garnish.

Now, let's get started with the preparation:

• Begin by peeling and cutting the century eggs and salted duck eggs. You can cut them into wedges or chop them into smaller pieces. The number of eggs of each type you use is up to your preference, but as a guide, you can use 1-2 century eggs and 2-3 salted duck eggs.
• Separate the salted duck egg yolks and whites. You will be using these at different stages, so keep them separate for now.
• In a large mixing bowl, crack and beat 3 regular chicken eggs. You can use a fork or chopsticks to beat the eggs until well combined.
• Now, add the same volume of water to the beaten eggs as you did with the eggs. So, if you used 3 eggs, add around 2/3 to 3/4 cup of water. You can measure this using the same liquid measuring cup you used for the eggs.
• Add some chicken or vegetable stock to the mixture. Use the same volume as you did for the eggs and water. This will enhance the flavour and add nutrients.
• Add a teaspoon of sesame oil to the mixture and whisk everything together until well combined. You can also add a little salt at this stage if desired.
• In a separate bowl, combine the chopped or wedged century eggs and salted duck egg yolks. You can also add some of the beaten salted duck egg whites to this mixture if you like.
• Prepare your steamer setup. You can use a wok with a lid and steaming rack, a deep pot with a lid and steaming rack, or a bamboo steamer. Alternatively, use any covered container that can accommodate a heatproof dish of eggs and allow steam to circulate around it.
• Place the egg mixture in a shallow heat-proof dish, such as a Pyrex pie plate, and pour it through a fine-mesh strainer to remove any bubbles and create a smooth, glassy texture. You can also divide the mixture into individual ramekins if you prefer.
• Place the dish of eggs into your steaming setup, making sure the water doesn't touch the dish. Bring the water to a boil and then place the eggs in the steamer, cover, and steam over medium to medium-high heat.
• Steam the eggs for around 3-4 minutes. Then, turn off the heat but keep the steamer covered. Allow the eggs to stand in the steamer for a further 14 minutes.
• While the eggs are steaming, prepare the sauce by mixing light soy sauce, sesame oil, and optionally, some hot water and sugar. This sauce will be drizzled over the eggs just before serving.
• After the standing time has passed, carefully remove the dish of eggs from the steamer. They should have a slightly jiggly, custard-like texture.
• Sprinkle the eggs with chopped scallions or spring onions, and fried shallots if using. Then, pour the sauce over the top.

Your steamed 3-egg dish is now ready to be served! It's best enjoyed hot, so make sure to serve it immediately after preparation.

Combining the eggs

Beating the Chicken Eggs

Start by cracking three chicken eggs into a liquid measuring cup. This step allows you to note the volume of the eggs, which will be important later when adding water and stock. Once you have measured the volume, pour the chicken eggs into a large bowl and add a pinch of salt. Use chopsticks or a fork to beat the eggs vigorously for at least one minute. This step ensures that the eggs are well combined and aerated, creating a light and fluffy base for your dish.

Adding Water and Stock

After beating the chicken eggs, it's time to add the same volume of water and stock (vegetable or chicken) as you have of eggs. For example, if your eggs measured out to be 2/3 cup, add 2/3 cup of water and 2/3 cup of stock. Whisk these liquids into the beaten eggs until well combined. This step ensures your dish has a light and fluffy texture, similar to a custard. You can also add a teaspoon of sesame oil to enhance the flavour and give it a subtle nutty aroma.

Separating the Salted Duck Eggs

While the chicken eggs are the base of your dish, the salted duck eggs and century eggs are what give it its unique flavour and colour. Start by separating the yolks and whites of the salted duck eggs. The whites will be combined with the chicken eggs, while the yolks will be added later for a pop of colour and flavour. Beat the salted duck egg whites with chopsticks or a fork for 30 seconds to break them up and ensure they are well incorporated into the chicken egg mixture.

Preparing the Century Eggs

The century eggs, also known as thousand-year-old eggs, are what give this dish its distinctive third colour. These eggs have a unique preservation process that turns their whites into a jelly-like consistency and their yolks into a creamy, ash-green colour. They have a strong aroma and a salty, earthy flavour. Cut the century eggs into small pieces, just like you did with the salted duck egg yolks. You can make super clean cuts by using a piece of cotton thread.

Combining All the Eggs

Now it's time to bring all the elements together. Scatter the chunks of century egg and salted duck egg yolk evenly in a heat-proof shallow dish. A glass or ceramic pie pan works well for this. Pour the beaten duck egg white evenly around the dish, followed by the chicken egg/water/stock mixture. Be sure to pour this mixture through a fine-meshed strainer to ensure a smooth and silky texture. The dish is now ready to be steamed!

Steaming the eggs

Once you have your equipment, it's time to prepare the eggs. For this recipe, you will need three types of eggs: chicken eggs, salted duck eggs, and century eggs. Start by peeling and cutting the century eggs and salted duck egg yolks into small wedges or chunks. You can use a piece of cotton thread to make clean cuts. Separate the salted duck egg whites and beat them with a fork or chopsticks for about 30 seconds.

Now, it's time to make the egg mixture. Crack three chicken eggs into a measuring cup and note the volume. Pour the eggs into a large bowl, add a pinch of salt, and beat them for about 1 minute. Next, measure out the same volume of water and add it to the bowl, along with the same amount of chicken or vegetable stock. Add 1 teaspoon of sesame oil and a pinch of white pepper, and whisk everything together until well combined.

Place the chunks of century egg and salted duck egg yolk evenly in your heat-proof dish. If using a wok, fill it with water up to about an inch below the steaming rack and place the dish on the rack. Alternatively, bring the water in your steamer to a boil and gently place the dish inside. Make sure the water level is below the dish to avoid any bubbling up and touching the bottom of the dish during steaming.

Pour the beaten duck egg white evenly around the dish, followed by the egg/water/stock mixture. If desired, pour the mixture through a fine-mesh strainer to achieve a smoother texture.

When the water in your steamer is boiling, reduce the heat to medium and cover the dish. Steam the eggs for about 4-10 minutes, depending on your stove. After this time, turn off the heat but keep the steamer covered. Let the eggs stand for a further 14-15 minutes with the lid on.

While the eggs are steaming, you can prepare the sauce by mixing light soy sauce, hot water, sugar, and sesame oil.

Once the eggs are ready, they should have a slightly jiggly, custard-like texture. Uncover them and sprinkle over the scallions and fried shallots, if using. Finally, pour the sauce over the top and serve immediately. Enjoy your steamed three-egg dish!

Making the sauce

While the eggs are steaming, you can prepare the sauce by mixing together hot water, sugar, light soy sauce, and sesame oil. The sauce should be drizzled over the eggs just before serving.

For a simple sauce, you can just use light soy sauce and sesame oil. However, if you want to add a little extra flavour, you can add hot water and sugar to the soy sauce and sesame oil.

For a different flavour profile, you can also drizzle oyster sauce, shallot oil (or sesame oil), and light soy sauce on top of the eggs. If you want to try something different, you can opt for fish sauce instead, although this is not common for Cantonese food.

If you want to make the dish more savoury, you can also add a light sprinkle of salt to the sauce.

Serving the dish

Once your steamed eggs are ready, it's time to serve them! Here are some tips and suggestions for serving this delicious and versatile dish:

• Garnishes: Sprinkle chopped scallions or spring onions, and fried shallots on top of the eggs. These add a crunchy texture and enhance the flavour of the dish.
• Sauce: Drizzle a sauce made of light soy sauce, sesame oil, and hot water over the eggs. You can also add sugar to this sauce for a touch of sweetness. Alternatively, you can use oyster sauce, shallot oil, or fish sauce for a unique twist.
• Side dishes: Steamed eggs go well with rice and vegetables. Try serving it with stir-fried water spinach with shrimp paste, braised chicken, or tofu dishes. It can also be served as part of a larger spread with other dishes.
• Temperature: This dish is best enjoyed hot and fresh, so make sure to serve it immediately after preparation.
• Presentation: Use a thin, shallow dish to showcase the beautiful colours and textures of the eggs. A glass or ceramic dish works great, and a pie pan or plate with raised edges ensures even cooking.
• Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.

Feel free to experiment with the recipe and make it your own! You can adjust the amount of each type of egg used or try adding other ingredients to create a unique version of this classic Chinese dish.

Frequently asked questions