Steaming Softness: Cooking Steamed Eggs For Your Baby

Steamed eggs are a nutritious and delicious meal for babies and can be a great way to introduce them to solid foods. The dish is simple to make and only requires a few basic ingredients: eggs, water or broth, and a pinch of salt (optional). You can also get creative and experiment with adding a few drops of soy sauce, a dash of white pepper, or chopped vegetables for extra flavour and nutrition. The key to achieving the perfect silky smooth texture is to mix the eggs gently, breaking up any clumps, and using a strainer to remove any bubbles or unmixed egg whites. Additionally, covering the custard tightly while steaming helps prevent water droplets from creating an uneven texture.

How to make Chinese steamed eggs

Chinese steamed eggs are a traditional Chinese dish that can be found all over China. They are a great, healthy breakfast option and are also perfect for babies who are starting to eat solid foods. This recipe is simple, requiring only a few basic ingredients, and can be made in just 15 minutes.

Ingredients:

• Eggs
• Water or broth (chicken or vegetable)
• Salt (optional)
• Toppings of your choice (e.g. chives, soy sauce, green onions)

Utensils:

• Bowl
• Whisk or fork
• Ramekins or small bowls
• Steamer (bamboo, purpose-built, or DIY)
• Stovetop

Instructions:

• Prepare the egg mixture: Crack a few eggs into a bowl and whisk them together with a generous splash of water or broth. Add a sprinkle of salt if desired. You can also add a few drops of soy sauce or a dash of white pepper for extra flavour.
• Strain the mixture: For an extra smooth custard, strain the egg mixture through a fine mesh strainer to remove any bubbles or unmixed egg whites.
• Let the mixture settle: Let the mixture settle for a few minutes to allow any remaining bubbles to rise to the surface and pop. You can also skim off any bubbles that form on the surface.
• Prepare the steamer: If using a bamboo or purpose-built steamer, fill the base with water and preheat it. If using a DIY steamer, create three large balls of aluminium foil and place them at the bottom of a large pot or saucepan. Add water to the pot, ensuring that it does not fully cover the aluminium foil. Place a heatproof plate on top of the aluminium balls to create a flat surface.
• Steam the eggs: Carefully pour the egg mixture into the ramekins or small bowls. Tightly cover the ramekins with aluminium foil to prevent water droplets from dripping onto the eggs during steaming. Place the ramekins on the steamer and steam over low heat for about 10-14 minutes, depending on the shape and depth of your bowls. The custard is done when it is set but still slightly jiggly in the centre.
• Garnish and serve: Remove the steamed eggs from the steamer and garnish with desired toppings. Serve warm.

Tips:

• To achieve a silky smooth texture, cover the custard tightly during steaming to prevent water droplets from creating an uneven texture.
• Use room temperature or slightly warm water to help the eggs blend smoothly and prevent curdling.
• If you don't have a steamer, you can create a DIY steamer by covering the ramekins with foil and placing them in a pot with simmering water.

What ingredients to use

Chinese steamed eggs are a traditional dish that can be made with a variety of ingredients to suit your baby's nutritional needs and taste preferences. Here are some suggestions for what ingredients to use:

Eggs:

The star ingredient of this dish is, of course, eggs. When preparing steamed eggs for your baby, it is recommended to use the whole egg, including both the yolk and the white. Make sure to beat the eggs well until the yolks and whites are fully integrated. You can use a fork or chopsticks for this step.

Liquid:

The most basic liquid to use is water, but you can also add variety and extra flavour by using chicken or vegetable broth. Lightly warm the liquid before mixing it with the eggs to help the eggs blend more smoothly and prevent curdling. The amount of liquid you need will depend on the volume of your eggs. As a guide, use between 1 1/2 to 2 times the volume of the eggs. For example, if you have 200 millilitres of beaten egg, you can use between 300 and 400 millilitres of liquid.

Seasoning:

A pinch of salt is a common seasoning to enhance the flavour of the steamed eggs. However, if you are serving this dish to babies, it is recommended to avoid adding salt. Instead, you can experiment with other seasonings like a few drops of soy sauce or a dash of white pepper.

Toppings:

For adults, steamed eggs can be served with toppings like chopped green onions or chives for added flavour and colour. You can also try adding a drizzle of light soy sauce or a dash of sesame oil. If you don't have sesame oil, olive oil or any mild-flavoured oil can be used instead.

Optional Add-Ins:

For a more substantial dish, you can add finely chopped vegetables, cooked meat, or seafood to the egg mixture. Just make sure that any additional ingredients are cooked and cooled before mixing them with the eggs. Some people like to add chopped salted duck eggs, thousand-year eggs, or pickled mustard greens to their steamed eggs.

How to prepare the ingredients

Preparing the ingredients for steamed eggs is a simple process. Here's a step-by-step guide:

Step 1: Gather Your Ingredients

Start by gathering the necessary ingredients. For a basic steamed egg recipe, you will need eggs and water. You can use room temperature or slightly warm water to help the eggs blend smoothly and prevent curdling. If you want to add some flavour, you can also prepare some salt, soy sauce, or chicken/vegetable broth.

Step 2: Prepare Your Work Area

Before cracking the eggs, prepare your work area. If using a steamer, ensure it is preheated to help with even cooking. You can use a bamboo steamer, a purpose-built steamer, or even create a DIY steamer using a large pot or saucepan, a heatproof plate, and some aluminium foil. If using a pot or saucepan, create three large balls of aluminium foil and place them at the bottom. Add water, ensuring it does not fully cover the foil.

Step 3: Beat the Eggs

Now, it's time to beat the eggs. Gently beat the eggs in a large mixing bowl using chopsticks or a fork until the yolks and whites are fully integrated. You want to achieve a consistency similar to that used for an omelette, so beat the eggs well but try not to incorporate extra bubbles.

Step 4: Add Liquid and Seasonings

Gradually add your chosen liquid (water, broth, or milk) to the beaten eggs, ensuring a uniform mixture. If using, add a pinch of salt and gently mix it in. You can also add a small amount of finely chopped green onions or chives at this stage for extra flavour.

Step 5: Strain the Mixture (Optional)

For an extra smooth custard, strain the egg mixture through a fine mesh strainer or sieve to remove any bubbles or unmixed egg whites. This step is optional but will help you achieve that silky-smooth texture.

Step 6: Prepare for Steaming

Cover the egg mixture and prepare for steaming. Transfer the mixture into a heat-proof container that fits inside your steamer. If using a bamboo or purpose-built steamer, you can simply place the container inside. If using a DIY steamer, place a heatproof plate on top of the aluminium foil balls and put the container on the plate.

Your ingredients are now prepared and ready for steaming! Follow the cooking instructions for your chosen steamed egg recipe, and you'll have a delicious and nutritious meal for your little one.

How to steam the eggs

How to Steam Eggs

Ingredients

Before you start steaming, you'll need to gather your ingredients. The most basic steamed egg recipe calls for just two ingredients: eggs and water. However, you can also add a pinch of salt to taste. If you want to get creative, you can experiment with adding a few drops of soy sauce or a dash of white pepper to the egg mixture for a subtle flavour enhancement.

Equipment

You'll also need the right equipment to steam your eggs. While you can use a bamboo steamer or a purpose-built steamer, you can also make steamed eggs without any special equipment. Here's what you'll need:

• A large pot or saucepan
• A heatproof plate
• Ramekins or small bowls
• Aluminium foil

Method

Now that you have your ingredients and equipment ready, it's time to start steaming! Here's a step-by-step guide:

• Set up your steamer by placing three large balls of aluminium foil in the bottom of your pot. Add water, but don't fully cover the aluminium foil. Place a heatproof plate on top of the aluminium balls.
• In a separate bowl, gently beat your eggs until the yolks and whites are fully integrated. You can use chopsticks or a fork for this step.
• Gradually add water to the beaten eggs, ensuring a uniform mixture. You can also add salt to taste at this point.
• Pour the egg mixture into your ramekins or small bowls. Tightly cover the ramekins or bowls with foil to prevent water droplets from forming on the lid of the steaming pot and dripping onto the eggs.
• Carefully place the covered ramekins or bowls on the heatproof plate inside the pot. Bring the pot of water to a gentle boil and cover with a lid.
• Steam the eggs over low heat for about 10-14 minutes, depending on the shape and depth of your bowls. The eggs are ready when they are set but still slightly jiggly in the centre.
• Carefully remove the eggs from the steamer and serve warm.

Tips

• Use room temperature or slightly warm water to help the eggs blend more smoothly and prevent curdling.
• For an extra smooth texture, strain the egg mixture through a fine sieve before steaming to remove any bubbles or unmixed egg whites.
• Cover the custard tightly during steaming to prevent water droplets from dripping onto the surface, which can cause an uneven texture.
• Preheat your steamer before placing the egg mixture inside to ensure even cooking.

How to serve steamed eggs to a baby

Ingredients

• 1 egg
• 1/4 - 3/4 cup water, vegetable, or chicken stock (or breast milk, baby formula, or cow's milk)
• A pinch of salt (optional)
• Chopped green onions for serving

Equipment

• A steamer
• A heat-proof container that fits inside your steamer
• A bowl
• A fine mesh strainer

Method

• Prepare the steamer: Set up the steamer by placing three large balls of aluminium foil in the bottom of a large pot or saucepan. The balls should be the same size, and you don't want to cover them fully with water. Place a heatproof plate on top of the foil balls.
• Mix the ingredients: Crack the egg into a bowl and add a generous splash of water or milk. Add a sprinkle of salt and finely ground white pepper (or black pepper, if you don't mind the colour). Whisk the ingredients together.
• Strain the mixture: Let the mixture settle for a few minutes so any bubbles rise to the surface and pop. Skim off any remaining bubbles, then pour the mixture through a fine mesh strainer into a bowl or ramekin.
• Steam the eggs: Cover the bowl or ramekin with aluminium foil and place it carefully on the plate inside the steamer. Steam over low heat for 10-14 minutes, or until the eggs are set.
• Serve: Carefully remove the steamed eggs from the steamer and leave to cool. Serve warm.

Tips

• Prevent water droplets: Covering the bowl or ramekin with foil will help to prevent water droplets from forming on the lid of the steamer and dripping onto the eggs. This will ensure the steamed eggs have a perfectly smooth surface.
• Strainer: Using a fine mesh strainer will help to remove any larger pieces of egg and break up bubbles or foam.
• Preheat the steamer: For more even cooking, make sure the steamer is preheated before placing the egg mixture inside.
• Adjust the steaming time: Depending on your preference, you may want a smoother or firmer texture. Adjust the steaming time accordingly.
• Add flavour: Experiment with adding a few drops of soy sauce or a dash of white pepper to enhance the flavour.

Frequently asked questions