Chinese Steamed Egg

Chinese steamed egg (often referred to as “water egg” in Chinese, 蒸水蛋) is a dish which will surely bring back sweet memories of childhood for many Chinese people. It is an all-time-favourite that costs little money and time to make. I can see why everyone loves this dish. The delicate flavour of the egg and soy sauce, together with its silky and soft texture, is just irresistible. It is best enjoyed with cooked white rice.

This dish is nothing more complicated than steaming a mixture of eggs and water, although I have seen a lot of recipes which mystify the cooking process. For example, some people suggest that you must use boiled or distilled water in order to produce a silky and smooth texture, but I cannot see any scientific or rational justification for this suggestion. I have made this dish many times and can honestly tell you this will make no difference whatsoever to the dish.

There are only a few things that you should pay attention to. The egg to water ratio must be correct – 100ml of water per one large egg. The plate needs to be covered during cooking to stop the condensed water from the steam to be in contact with the surface of the egg mixture. Moreover, use medium heat for steaming as the texture tends to become coarse (‘aged’) if the heat is too high.

Chinese Steamed Egg (蒸水蛋)

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Serves: 2 Prep Time: 10 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 large organic or free range eggs
• 300ml water
• 1 tsp sea salt
• 1 spring onion, finely diced

For the soy sauce:

• 1.5 tbsp soy sauce
• 1/2 tsp sugar
• 1/2 tsp toasted sesame oil
• 1.5 tbsp vegetable oil

Instructions

1. Beat the eggs thoroughly in a large bowl. Add water slowly, whisking constantly so that the mixture is well-combined. Add salt and mix well.
2. Strain the egg mixture through a fine-mesh sieve into the a deep plate. This will remove any lumps in the mixture and excessive air bubbles. Cover the plate with a cling film or an aluminium foil.
3. Prepare a metal or bamboo steamer, or a steaming rack. Bring the water to a boil. Place the plate in the steamer. Cover and steam the egg for about 10 minutes over medium heat.
4. Meanwhile, make the sauce. Mix the soy sauce, sugar and sesame oil in a bowl. Heat the vegetable oil in a small saucepan until it is hot and smoky. Pour the oil into the bowl and the mixture will sizzle for a few seconds.
5. The steamed egg is ready if the centre has a little wobble when the plate is gently jiggled. If the centre wobbles a lot and is not set, steam for another 1-2 minutes.
6. Pour the soy sauce over the steamed egg and garnish with the chopped spring onions. Serve immediately.