Chinese Steamed Egg
- Prep Time:
- Cook Time:
- Difficulty: easy
- Serves: 2
Description
Chinese style steamed egg that can be served for almost any meal of the day. This is a very versatile dish that can be augmented by adding ham or any other meat.
add to shopping list Ingredients
Serves 1
egg base:
- 1 egg
- 180ml of water
- 1/2 teaspoon of salt*
- 1 spring onion / chopped
other ingredients: (you can varie the combination or even add something else?!)
- cooked ham or chicken or prawn / diced
- crab stick
- chinese mushroom / diced
Preparation
1. Whip the egg and add water and salt. (If you intend to use dried Chinese mushroom, you need to first soak the mushroom in hot water. You can then use the stock here instead of water)
2. Add the other ingredients like ham etc.
3. Place into the cowl you wish to serve in and lightly sprinkle 2/3 of the spring onion on top.
4. Cover bowl with cling film.
5. Place into a steamer and close lid. ( You can make your own steamer by simply adding some water into a wok and raise the bowl above the water by using a small wire rack. If you do this, don’t close the wok lid fully... leave a small gap )
6. Gently steam for 12-15 min (time varies greatly!). You can open the lid and check if the egg is cooked by making sure the egg doesn't wobble like jelly when you gently shake it.
7. Sprinkle rest of the spring onion on top just before serving! Enjoy!
**The salt required for this dish varies as it can depend on what other ingredients you use. After you made a few, you will get a feel for it.**
Post a Question or Comment
blog comments powered by DisqusReviews
7/25/12
It's been ages since i made this dish i cant actually quite remember... Not all ingredients floated to the top...i think it was just the mushrooms?! I definitely didn't do anything special to try keep the mushrooms afloat... maybe try adding them in step 3.. just before you cover with cling film.
7/25/12
FoEnt says:
How do you keep all the ingredients which you added before steaming afloat after the whole process of steaming?
7/25/12
whatsound says:
As a substitute for the dried shrimp, I also like the chinese dried scallops.
7/25/12
whatsound says:
i've tried making something similar a couple times but can never get the egg soft and silky! I think I boil it too hard... I'll try follow your method next time.
7/25/12
lysozymes says:
Love the natural light you've got there. The shadows really brings out the steamed eggs 'n mushroom.
Could kill for some of that stuff (with crab meat!).
7/25/12
Yes, I think so.
7/25/12
Vivren says:
A drop of soy works as "salt" and can be a pretty contrast to the light color of the egg. Small dried shrimp at the bottom (or at the top) work nicely too.
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