Steamed Eggs is deceptively simple to make. Yet, it is so difficult to achieve that smooth, velvety texture that cuts cleanly when you dig in with a spoon. Like a silken tofu yet taste like a savory, custardy mouthful – so comforting and delicious to go with rice! It is sometimes called Steamed Water Eggs because traditionally it is made with water. Some people like to add minced pork or seafood to this dish. But I like mine made with just eggs and chicken broth.
I actually spent years trying to make the perfect Steamed Eggs – no more of that pock-marked surface or rubbery texture ….. all to no avail – until one day, my my mother-in-law told me the secret which I will tell you in this post.
chicken broth or water
1. For a lower cholesterol recipe, use one egg and 3 egg whites.
2. Beat the eggs and pour into a shallow dish.
3. Stir in enough chicken broth (or water) to cover 1 cm over the level of the egg mixture that is already in the dish.
4. Use a spoon to remove as much of the froth as possible.
5. Cover the dish with a pot lid or an over-turned flat plate. This is the key to the silky smooth texture.
6. Put the covered dish into the steamer and steam it on medium heat for about 8 minutes. If your stove is on too high, it might cook faster than 8 minutes so it is a good idea to check after 6 minutes. The steamed eggs are done when the color has changed to a light opaque yellow and the center doesn’t wiggle. (One reason why I prefer to use a glass pot lid to cover the steamed eggs is so that I can see if the center is cooked or not.)
7. If you had used water instead of chicken broth, then flavor the dish by drizzling a dash of sesame oil and light soy sauce on top. Best eaten with rice.