Chinese steamed eggs
A silky, savory egg custard steamed to tenderness.
Chinese steamed eggs, also known as water egg, is a traditional dish found throughout China. The eggs are beaten and then steamed, resulting in a texture similar to egg custard. It is often associated with children, the elderly, and the infirm because it requires little chewing.
Quick Facts
- Country
- China
- Region
- Chinese-speaking areas
- Main ingredients
- Egg, water or chicken broth
- Minor ingredient
- scallion
- century egg
- or dried shrimp
- Variations
- Chawanmushi, Gyeran jjim
Facts from the source article.
Did You Know?
- Homemade versions might include scallion, century egg, dried shrimp, or minced pork.
- Additional ingredients are added to the egg mixture before steaming.
- The taste is usually savory, as opposed to a sweet custard.
Preparation
Eggs are beaten and water is added, often in a ratio of 1.5 parts water to 1 part egg, to create a tender texture. Sesame oil, soy sauce, wine, or chicken broth may be added for flavor; in Hunan, pork bone stocks are common. Solid ingredients such as mushrooms, clams, or crab meat can also be mixed in. The mixture is poured into a dish, which is placed in a steamer and cooked until just firm with a silky texture. A plate is typically set on top of the bowl during steaming to prevent condensation from pooling on the surface. When using wooden steaming baskets, some steam escapes, reducing pressure buildup; with metal steamers, the lid should be set ajar to avoid excess pressure. Food writer Fuchsia Dunlop notes that gentle cooking and a short time are needed to prevent a stringy result. The dish can also be prepared in a microwave or pressure cooker, though flavor and texture may differ.
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