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Chinese Steamed Egg
Appetizers & Small Plates, Sides
Date: September 15, 2013

Steamed eggs are a traditional Chinese dish served at breakfast or alongside a meal. They are simple to make, but very flavorful.

  • 2 large eggs
  • 6 eggshell halves of water (or homemade stock)
  • 1 tsp rice wine (optional)
  • white pepper (optional)
  • soy sauce (to taste)
  • sesame oil (to taste)
  • spring onions/scallions, chopped
Preparation Steps:
  1. Beat the eggs and water/stock (plus the pepper and wine, if you choose to use them) together until smooth. Pour mixture through a sieve (to get rid of bubbles) into a steamer-safe dish.
  2. Prepare your steamer. You can use a rice cooker, a stovetop steamer, or simply a metal rack placed in a pan of boiling water. Just make sure the dish is covered.
  3. Steam the eggs for 15 minutes or until set. The eggs will be fluffy and light yellow in color. Uncover the eggs halfway to let the steam escape, then uncover it fully, This ensures water will not pool on top of your dish.
  4. To serve, sprinkle the chopped onions on top of the dish. Heat the sesame oil and pour over the dish (this scalds the onions and helps release flavor), then drizzle a small amount of soy sauce over top.

I grew up eating these and learned how to make them at an early age. In my opinion, they're kind of the best things ever.
If you choose, you can add any manner of traditional toppings to "gourmet" it up. Personally, I like preserved radish to go with my eggs.

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