Chinese Steamed Eggs
Smooth and silky eggs steamed to perfection with a hint of fragrant green onions.
Ingredients
- 5 large eggs beaten 250 ml
- 2 Green Onions Finely Chopped
- 1/2 Tsp Salt
- 4 Tsp Oil
- 1 Tbsp Soy Sauce
- 375 ml Cooled Boiled Water
Instructions
- Boil some water in a pan with a steaming rack.
- Meanwhile, beat the eggs together with the salt and 1 tsp oil.
- Add the water to the beaten egg and mix well.
- Pour the mixture slowly through a strainer into a dish to remove the froth.
- Place the dish of egg mixture onto the steaming rack, put the lid on but leaving it slightly ajar.
- Reduce heat to medium-high and steam for 10 minutes.
- Remove from heat and sprinkle the green onions on the cooked eggs.
- Heat the remaining3 tsp of oil, pour over the eggs, and then add the soy sauce.
Notes
1. The ratio of egg mixture to water is 1:1.5, so follow this formula and adjust according to egg size.
2. Beating the eggs in a large measuring jug makes it easy to work out the amount of water to add to the egg mixture, and it also makes pouring the egg mixture into the dish easier too.
3. To keep the steamed eggs smooth, leave the lid slightly ajar during steaming to prevent condensation from getting onto the eggs.
4. Adjust the cooking time according to the total amount of egg mixture to be steamed. Check the egg mixture for doneness after a few minutes by slightly shaking the dish, the center should be set but jiggly.