“Who doesn’t know how to steam eggs!” This was the confident response that I gave to three friends when I asked them to steam eggs. Indeed, anyone can steam eggs, but will they turn out to be exactly right?
My three friends each steamed an egg, according to their own methods. Let’s take a look at how they did it.
When the first person steamed their egg, the color turned out a little weird, because she poured soy sauce directly into the egg! They also overcooked, because she used a high flame to make them cook faster.
When the second person steamed their egg, the bowl broke, and everything was so messy that we could not stand to look at it. Why did the bowl break?
Because she used a common glass bowl, and even if it’s tempered glass, its heat resistance is limited, so only heat-resistant glass can be used for cooking.
The third person was confident before he even started. He steamed his egg for more than 10 minutes, but it still looked like it wasn’t steamed. Why?
Because he didn’t stir it evenly while the egg was cooking. The steamed eggs also had lots of bubbles and didn’t look good. This was because his egg mixture was not strained and he steamed the eggs without scraping off the bubbles. See the bubbles on the egg?
At home, making a smooth steamed egg is not as simple as you think! Take a look at the correct way to steam eggs! 99% of your friends will be sure that they can do it because it looks so simple.
It really is not very difficult to do, but if you want to make a successful steamed egg, there are many tips I’m going to tell you about today!
Perfectly steamed eggs should be tender, slippery, elastic-like, have a glossy surface and not have any bubbles. When you scoop the egg out, it should be runny on the inside.
At home, it is possible to make eggs just like that.
Here are a few tips:
- The eggs must be whipped enough so that the egg whites and yolks are completely blended. This might make the whole process take a bit longer, but the steamed eggs will turn out much better if you do this.
- You can boil the water, let it cool down, and then use it, because the water will have less air in it.
- There will be a lot of foam floating on the surface of the egg, resembling honeycomb, which you should remove, which is unsightly and will affect the taste, so straining it to filter the foam out works best. If you don’t have a sieve, then you can use a small spoon.
- The bowl you will be steaming the eggs in should be large and shallow so that the egg can spread out, and will steam more easily. If you use a deep bowl, then it is very difficult to steam the egg.
- When steaming, you must use something to cover the top of the bowl, to seal the egg inside and avoid the consequences of overheating, which create the honeycomb-like surface. I generally use cling wrap, but you can also use a plate to cover the bowl, it just won’t work as well.
- The temperature for steaming the eggs is very important. It is best to cook them on medium heat so that the temperature does not rise too fast. The egg will overcook too much if you use high heat. After the eggs have boiled, it is recommended to leave a little gap when you put the lid on. This will ensure that the eggs do not dry out.
- Once the water has started boiling in the steamer, you can keep track of the time. 7-8 minutes should be enough to steam the buns.
Chinese Steamed Eggs(Step by step guide)
- 2 eggs
- 1 teaspoon salt
- dash of light soy sauce
- spring onion
- boiled water, cooled
Crack the eggs into a bowl.
Use some chopsticks to beat the eggs into a smooth liquid. (Be sure to mix up the eggs well otherwise the eggs will steam unevenly.)
Boil the water and then let it cool. After it has cooled down a bit, pour it into the egg mixture, and stir. The ratio of egg mixture to water is 1:2.
Add the salt and continue stirring.
Pour the egg mixture into a pan. (The dish should be shallower than the bowl. This will ensure that the eggs will be evenly steamed.
Scrape the froth off the surface of the egg mixture with a spoon. (Be sure to keep the mixture in a bubble-free state before steaming it.)
Cover with plastic wrap. (This prevents steam from dripping into the egg mixture.)
Pour the appropriate amount of water into the pot, bring it to the boil and place the bowl of egg mixture into it.
After steaming for 8 minutes, you can pour a little soy sauce over the eggs. Sprinkle some green onion over the egg and serve.
You can use one egg shell, twice, to measure the cool boiled water into the egg mixture, so be careful not to break the egg shells when cracking the eggs into the bowl.