Growing up, Cantonese-style steamed eggs would always bring everyone running to the dinner table. The irresistible silky and jiggly nature of it makes this dish super comforting, especially on a cold night. To get the dish to the right consistency, my grandma shared her hack for the perfect egg-to-water/broth ratio (see instructions below).
Recipe
- 3 large eggs
- Water, Dashi, Chicken or Vegetable broth (see Step 3 in instructions)
- Optional add-ins: shrimp, clams, tofu
Instructions
- Set up your wok or pot with a steam rack and fill it with water, ensuring it doesn’t touch the rack. Heat on medium.
- Crack 3 large eggs into a bowl and whisk until smooth. Save your eggshells!
- Use the eggshell that was cracked closest to the halfway mark. Fill it with liquid of choice and add to beaten eggs. Repeat with 5 more half shells (total: 6 half shells of liquid).
- Strain the egg mixture to remove bubbles, then pour it into a stainless steel or shallow dish. Remove any large bubbles with a paper towel.
- Place the dish on the steam rack, cover the pot, and reduce heat to the lowest setting.
- Steam for 7-8 minutes, adjusting time-based on dish thickness and heat setting, until the top forms a seal and jiggles without a watery centre.
- Optional: Add shrimp on top and continue steaming for 2 minutes or until shrimp turns pink.
Who else loves steamed eggs?
pistachiopicks 