Chinese Steamed Egg
Chinese steamed egg is silky and smooth, a completely different take from your regular breakfast eggs. It is steamed for about 15 minutes and drizzled with a combination of olive oil and light soy sauce. Have this as an appetizer or main meal and pair it with rice or noodles.
Nutrition Facts
Ingredients
Instructions
In a bowl, beat the eggs until the yolk and white are mixed. You can use chopsticks or a whisk to do this.
In a separate bowl, mix salt, white vinegar, and warm water. The water should be between 104°F and 122°F, following the egg-to-water ratio of 1:1.5. This ratio is expressed in terms of volume.
Pour the salted warm water into the beaten eggs and mix well.
Skim off any bubbles using a strainer. The egg mixture should be smooth without bubbles. If you're aiming for perfection, you can sieve the egg mixture for an even smoother texture. However, I'm a bit lazy and don't do it often.
Prepare the steamer with water and bring to a boil.
Once the water boils, turn off the heat to avoid potential injuries from the steam and place the egg mixture in the steamer basket. Cover it with a plate.
Cover the steamer with a lid, turn on the heat again, and steam for 10 to 15 minutes.
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