Steamed Water Eggs 蒸 水 蛋
Chinese steamed water eggs are a well-known home-style dish found all over China. This dish is extremely easy to make. My mum taught me the technique to this dish. It is not to open the lid throughout the cooking process. As removing the lid half way will release the heat needed to slow cook the eggs. It is heated on low heat to gently cook the eggs into an almost custard cream silken tofu texture.
Prep Time: 5 minutes
Cooking Time: 18 minutes
4 free-range eggs
7 halves eggshell amount, cooled boiled water
2 dashes white pepper powder
½ teaspoon salt
Light Soy sauce, sesame oil, coriander or chopped spring onions.
- In a bowl, beat the eggs until it forms a smooth consistency. Pour the eggs through a sieve to rid of the bubbles, and into a shallow steam proof dish. Slowly add in 7 halves shells full of water. Stir clockwise in a slow motion. Cling film the dish, set aside.
- Prepare a pot or a wok of hot water, place a metal steamer rack into the pot/wok for steaming. Place the dish on the rack, lid on and steam on a low heat for 18 minutes. Remove cling film, serve with optional extras, enjoy.