Eggs are fascinating! It can be done in many different forms, from omelets to sunny-side up to pouch, they all tasted delicious. Here is another traditional Chinese home-style dish I routinely made out of my kitchen, “Steamed Eggs”. This dish seems to be very simple and easy to make but the hidden challenge is…can you make it perfectly? These eggs are supposed to be steam until it becomes tender and has the silky texture but firms. The trick is on the water measurement and the heats while steaming it. For example; to high of the heat will makes the eggs overly cooked and becomes harder and rough. We want the eggs looking smooth and silky texture.
Asian families have different ways of cooking this dish. Some like to add minced porks and salty eggs. Some like it with soya sauce, sesame oils and pour heated oil over the eggs when served. I prefer not using the oil part because I want to keep this dish as healthy as possible. I put all my spices in the eggs first then steam them. My family love this dish and it’s easy to make. Nutritionist suggests we need at least 3 eggs per day for protein. This dish contains enough protein intakes for my family.
· 7 eggs
· 7 eggs shell of water
· 1 teaspoon of salt
· 1 tablespoon of sesame oil
· ½ teaspoon of black pepper
· 1 teaspoon of chicken stock powder
· 2 scallions of green onion (diced)
My secret recipe is on the volume of water and the heat. I used 7 eggs and the egg shell for measuring the water. For example; once I crack the egg into a bowl, I used the same cracked egg shell to add the water with. The ratio is 1 egg: 1 egg shell of water, so if I use 7 eggs, there will be 7 egg shells of water. The eggs need to be beaten evenly. I use a pot/wok with a cover. Bring the water to boil in high heat first and then place the eggs in to steam. Quickly turn the heat to medium and cover the pot/wok. Steam it for 35 minutes in medium heat. Don’t lift the cover in between time. When the eggs are 98 % cooked, sprinkle the diced green onions on top.