Chinese Steamed Eggs

Chinese Steamed Eggs is one of the traditional cuisines. And it is an easy and delicious home-cooked food for all ages.

What is Chinese Steamed Eggs?

Chinese steamed eggs are mainly made of eggs. It is fresh, smooth, nutritious and healthy. It has the function of protecting the liver, preventing arteriosclerosis, preventing cancer, delaying aging and skincare.

This dish seems simple and easy to make, but there are still many people who are not successful. Some of the reasons for their failure are that the water is too much, which causes the water to separate from the egg; besides, the egg steams for too long, which will be making the steamed egg into a honeycomb.

To successfully steam out delicious eggs, you need to control the amount of water, water temperature, the skill of whipped eggs and the heat of steamer.

Tip of making the Chinese Steamed Eggs

1. Avoid adding raw water and hot boiling water. To avoid damage to nutrients and affect the taste.
2. Avoid whipped the egg liquid for a long time. Also avoid excessive foaming when handling egg liquids, affecting the quality of steamed eggs
3. Avoid adding seasoning before steaming. Because if you do that, it will denature the protein, damage the nutrition, and the steamed egg tart is not fresh.
4. The time of steaming eggs should not be too long and the steam should not be too large.

Chinese Steamed Eggs Recipe:

You’ll need:

2 eggs
Warm water
A moderate amount of salt
2 tablespoon vegetable oil
1 tablespoon soy sauce
1 tablespoon oyster sauce

How to make Chinese Steamed Eggs

1. Beat two eggs in a bowl. Use a half eggshell equivalent cup. Pour the warm water of 3 and a half eggshells into the bowl. (Warm water is normal temperature, use a ratio of 1:1.5 to add the warm water; if you want steamed eggs to be more tender, use a ratio of 1:1.7 to add the warm water.)

2. Add 1 tablespoon vegetable oil and a moderate amount of salt in the bowl.

3. Stir it well with an egg beater until bubble. Filter the bubbles with a sieve and filter twice until there are no bubbles on the surface. (If there are residual bubbles, use a spoon to remove them.)

4. Wrap the bowl in plastic wrap and poke a few holes on it with a toothpick. Heat a steamer until boiling, then put the bowl in the steamer and steam the egg for 10 minutes.

5. Transfer the steamed eggs from the steamer and broken the plastic wrap. Pour 1 tablespoon vegetable oil, 1 tablespoon soy sauce, 1 tablespoon oyster sauce and a little warm water on the steamed eggs. Mix it well and serve.

Chinese Steamed Eggs

Chinese Steamed Eggs is one of the traditional cuisines. And it is an easy and delicious home-cooked food for all ages.

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine Chinese

Servings 2

Calories 168 kcal

Ingredients

  

• 2 eggs
• Warm water
• A moderate amount of salt
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce

Instructions

 

• Beat two eggs in a bowl. Use a half eggshell equivalent cup. Pour the warm water of 3 and a half eggshells into the bowl. (Warm water is normal temperature, use a ratio of 1:1.5 to add the warm water; if you want steamed eggs to be more tender, use a ratio of 1:1.7 to add the warm water.)
• Add 1 tablespoon vegetable oil and a moderate amount of salt in the bowl.
• Stir it well with an egg beater until bubble. Filter the bubbles with a sieve and filter twice until there are no bubbles on the surface. (If there are residual bubbles, use a spoon to remove them.)
• Wrap the bowl in plastic wrap and poke a few holes on it with a toothpick. Heat a steamer until boiling, then put the bowl in the steamer and steam the egg for 10 minutes.
• Transfer the steamed eggs from the steamer and broken the plastic wrap. Pour 1 tablespoon vegetable oil, 1 tablespoon soy sauce, 1 tablespoon oyster sauce and a little warm water on the steamed eggs. Mix it well and serve.

Notes

1. Avoid adding raw water and hot boiling water. To avoid damage to nutrients and affect the taste.

2. Avoid whipped the egg liquid for a long time. Also avoid excessive foaming when handling egg liquids, affecting the quality of steamed eggs

3. Avoid adding seasoning before steaming. Because if you do that, it will denature the protein, damage the nutrition, and the steamed egg tart is not fresh.

4. The time of steaming eggs should not be too long and the steam should not be too large.

Keyword Chinese Steamed Eggs