Chinese steamed eggs

Chinese steamed eggs, also known as water eggs, are a beloved traditional dish found throughout China. This delicacy is prepared by beating eggs to an omelette-like consistency and then steaming them. When served cold, it is often referred to as egg custard, boasting a unique, gelatin-like texture with no added sugar.

To prepare Chinese steamed eggs, start by beating the eggs and mixing them with water to achieve a tender texture. The ideal ratio is 1.5 parts water to 1 part eggs. For added flavor, consider incorporating sesame oil, soy sauce, or chicken broth. For enhanced texture and taste, you can also mix in ingredients such as mushrooms, clams, or crab meat.

Once your egg mixture is ready, pour it into a dish, place it in a steamer, and steam until fully cooked to ensure a smooth and silky texture. A useful tip is to cover the dish with a plate while steaming to prevent condensation from water droplets forming on the surface.

On average, cooking time for four eggs is about 10 minutes when using water and around 7 minutes with chicken broth, not including the time needed to bring the water to a boil. While steaming is the traditional method, you can also use a microwave or pressure cooker, though the texture may vary slightly.

There are several variations of Chinese steamed eggs. Ingredients such as scallions, century egg, or dried shrimp can be added to the egg mixture before steaming. This dish is typically enjoyed with soy sauce and has a savory rather than sweet flavor, setting it apart from sweet custards.