Steaming Eggs: Salted Yolk Surprise

Chinese steamed eggs are a comforting, versatile dish that can be served as a rustic or fancy meal. The recipe is simple and requires only a few ingredients, including eggs, water, and salt. The key to achieving the perfect texture is to use the right ratio of egg to water, typically around 1:2, and to remove any lumps and bubbles before steaming. The dish can be customised by adding various ingredients such as chicken stock, light soy sauce, sesame oil, and garnishes like prawns, vegetables, or salted duck eggs. The preparation and cooking time is minimal, making it a convenient option for busy days or when you're looking for a quick, tasty meal.

How to prepare the eggs

Preparing the eggs for a steamed egg dish with salted egg is simple. First, crack and separate the yolks and whites of the salted eggs. Set the whites aside and cut the yolks into small pieces. Next, crack and beat regular chicken eggs in a large mixing bowl. Add the salted egg whites to the chicken eggs and beat until the mixture is homogeneous. Then, combine the salted egg yolks with the beaten eggs.

If you are using century eggs, you will need to prepare them similarly to the salted eggs. Remove the shell, cut the egg into small pieces, and add them to the beaten egg mixture.

For the ideal texture, the ratio of egg to water should be around 1:2 in volume. For example, if you are using 50ml of egg, you will need to add 100ml of water. Warm water works best for this dish, and a temperature of around 45°C (113°F) is ideal. You can achieve this temperature by mixing equal parts boiling water and tap water.

To make the steamed egg super smooth, remove any lumps and bubbles in the egg-water mixture before steaming. Use a sieve to filter the mixture as you pour it into your steaming bowl. Cover the bowl with cling film, piercing it a few times to allow steam to escape, to prevent condensation from dripping onto the surface of the egg.

Now you are ready to steam your eggs!

The best cooking equipment to use

To cook steamed eggs with salted eggs, you will need a few key pieces of equipment. Firstly, a good heat-proof dish is essential. This can be a shallow plate with raised edges, a bowl, or even individual ramekins for a more elegant presentation. Choose a stainless steel or ceramic dish for even cooking and superior heat conductivity.

Secondly, you will need a steamer. A traditional bamboo steamer is an excellent option, as it allows steam to escape from the lid, preventing condensation from dripping onto the eggs. If you don't have a bamboo steamer, you can use a regular steamer or a wok/deep pot with a lid and a steaming rack or empty can to rest your dish of eggs on. Make sure the water level is correct: low enough to not splash the eggs, but high enough for sufficient steam to be generated.

Additionally, a thermometer can be useful to ensure the water is at the ideal temperature of around 45°C (113°F). However, this is not necessary, as you can achieve this temperature by mixing equal parts boiling water and tap water.

Finally, a fine-mesh strainer is recommended to strain the egg mixture before steaming, creating a smooth and glassy texture.

The ideal water temperature

The water-to-egg ratio is also important. The ideal ratio is around 1:2 in volume. For example, if you use two medium-sized eggs, which measure about 100ml, you will need 200ml of water. Too much egg will result in a hard curd, while too much water will prevent the mixture from solidifying.

When preparing the eggs, beat them first and then add the water. You can also add chicken stock for extra flavour and nutrients or use vegetable stock to keep the dish vegetarian.

After combining the eggs and water, it is important to remove any lumps and bubbles in the mixture before steaming to achieve a super smooth texture. Use a sieve to filter the mixture as you pour it into your steaming bowl(s).

Cover the bowls with cling film, piercing a couple of times to allow steam to escape, to prevent condensation from dripping onto the surface of the egg curd.

How to season the dish

Seasoning is a crucial step in elevating the flavours of steamed eggs with salted eggs. Here are some tips to guide you through the process:

Choosing the Right Salted Eggs

Salted eggs are the star ingredient in this dish, so choosing the right type is essential. In Asian markets, you can find salted duck eggs packed in damp, salted charcoal or covered in a thick layer of salted charcoal paste. These eggs develop a distinctive briny aroma and a gelatinous egg white. When selecting your salted eggs, look for those with bright orange-red yolks, which indicate they are ready for consumption.

Seasoning the Dish

The beauty of seasoning this dish lies in its simplicity. You don't need sophisticated ingredients to enhance the flavours. Here are some options for seasoning:

• Light Soy Sauce: A few dashes of light soy sauce can add a savoury touch to the steamed eggs. It blends well with the salty flavours of the salted eggs without overwhelming the dish.
• Sesame Oil: A few drops of sesame oil will impart a subtle nutty aroma and enhance the overall flavour of the dish.
• Oyster Sauce: For an extra savoury boost, oyster sauce can be drizzled over the steamed eggs.
• Shallot Oil or Sesame Oil: For a more complex flavour profile, you can opt for shallot oil instead of plain sesame oil. This adds a subtle sharpness to the dish.
• Fish Sauce: Although not a typical seasoning for Cantonese cuisine, a few drops of fish sauce can offer a unique twist to the steamed eggs.
• Garnishes: Finely sliced spring onions (green onions) make an excellent garnish, adding a mild onion flavour and a pop of colour to the dish. You can also get creative with other garnishes like prawns, asparagus, or carrots.

Remember, when it comes to seasoning steamed eggs with salted eggs, less is more. You don't want to overpower the delicate flavours of the eggs themselves. Trust your palate, and adjust the seasoning to your preference.

How to serve the steamed egg

Once your steamed egg is cooked, you can serve it in a variety of ways.

Firstly, you can drizzle a combination of oyster sauce, light soy sauce, and shallot oil (or sesame oil) on top of the egg to enhance the flavor. You could also opt for fish sauce, although this is not common for Cantonese dishes. Garnish with finely sliced spring onions (green onions) and serve with steamed rice.

If you want to add a garnish, steam the egg for 7 minutes, then place the garnish on top and steam for a further 3 minutes. You could use prawns and vegetables like asparagus and carrot.

For a simple seasoning, add a little light soy sauce and sesame oil, then cut through the curd several times to let the sauce penetrate.

If you want to serve the steamed egg as a side dish, it goes well with meat. Given the denser nature of meat, you will need to steam for slightly longer to ensure thorough cooking.

Frequently asked questions