Chinese Steamed Eggs

Ingredients

• 2 eggs (room temperature)
• 1 cup warm water
• 1 pinch salt
• ¼ tablespoon oil + ¼ teaspoon sesame oil
• 1½ tablespoons soy sauce
• 1 pinch sugar
• 1 tablespoon chopped scallions
• ½ tablespoon chopped red chili

Steps

1. 1

   Beat the eggs gently. DO NOT create too much foam.

2. 2

   Add warm water slowly and a pinch of salt. Stir gently and evenly until well combined.

3. 3

   Strain and pour the egg mixture through a fine sieve into a shallow steamer-safe bowl.Pro Tip: For a perfect, silky, smooth texture, strain the egg mixture before steaming. This helps get rid of any foam, bubbles, and the chalazae (that stringy white part attached to the yolk). After pouring, pop or spoon out any remaining bubbles on the surface to keep it extra smooth.

4. 4

   Bring the water in your steamer to a boil, then lower to low heat. Steam the egg mixture over low heat for 8 minutes. Remove the cover carefully, and make sure the steam droplets on the lid don’t drip onto the surface of the eggs.Pro Tip: Use low heat when steaming Chinese eggs for even cooking. Low heat also prevents bubbles, cracks, and ensures you get a smooth, silky custard texture. Avoid high heat as it causes the steamed egg to cook too quickly, with bubbles, cracks, holes on the surface, or an uneven “rubbery” texture.

5. 5

   In a small bowl, mix the Sauce ingredients until well combined.

6. 6

   Add the sauce and garnishes, and serve immediately.