ULTIMATE Chinese Steamed Eggs - HOW TO MAKE IT SMOOTH & SILKY 蒸水蛋
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- Опубликовано: 22 янв 2019
- I’m on Instagram too ! / flyingchopstickssss
Everyone Loves It - Chinese Steamed Eggs 蒸水蛋
Everyone from 8 Years old to 80 years old loves Chinese Steamed Eggs. This video shows you how to make smooth, silky and tender steamed eggs.
**How To Make It Silky & Smooth**
- The tricky part is the timing - how long do you steam. It’s hard to tell you the exact timing as each kitchen is different. My kitchen takes around 9 minutes in medium heat if I use a 7.5 inches stainless plate. 13 minutes in medium heat if I use a 8 inches china plate. Use it as a reference and your kitchen may vary a few minutes more of less. Do some testings and you will be fine.
- also the temperature. consider this dish is a delicate dish. You want to transfer the heat in and out slowly instead of sudden change of temperature. that is why we use room temperature eggs and warm water and also let the steamed eggs sit for 5 mins at the end.
**INGREDIENTS**
3 eggs (in room temperature)
Sauce:
1 teaspoon of soy sauce - I use this brand amzn.to/2wSeKeN
1 teaspoon sesame oil - amazon amzn.to/2JVqO1J
**HOW TO MAKE**
- Pick good quality eggs
- Beat the eggs well so that the egg white and egg yorks combine well together
- Using the ratio of egg vs water 1: 2, add boiled warm (not hot, not cold) water slowly into the egg and keep stirring the mixture at the same time so that the eggs and water combine well . use warm boiled water (avoid cold water) and room temperature egg (instead of right out from the fridge). As a gentle increase in temperature from warm mixture will produce finer texture.
- Pour the mixture into the container through a sieve slowly to remove any bubbles and residues so that the steamed eggs will be smooth
- There would be still some bubbles on top, remove the bubbles using a spoon or a gas gun. Then the outlook of the steamed eggs would be smooth and nice
- Steam the whole content in medium heat for 9 minutes (do some testing and adjust the steaming time according to your kitchen setting).
- Then switch off the fire and let the content sit aside for 5 minutes. - This let the reminding heat to finish the cooking process and also cool down the mixture slowly. Do not open the lid during the whole process otherwise the temperature would drop significantly and affect the result negatively.
- Check if you like the texture of the steamed eggs. If you would like firmer texture, steam another 1-2 minutes and check again. If you would like more tender, try shorter time next time you make this dish.
- Add the sauce and garnish with chopped spring onion
- This is ready to serve
Others:
The Dish Plate Gripper I use in the video - Amazon amzn.to/33D0KBD 
Хобби
I love the fact that she explains how things work.. It makes things easier to remember when you understand the concept behind what you do. Thanks for sharing this recipe!
She sounds like my mom.... I trust her
I made this today for breakfast and it was so wonderful. I used homemade bone broth instead of water then a drizzle of chili oil, and soy sauce followed by the green onion. So nourishing and delicious.
I remember having this at my cantonese friends house back in the 90s, delicious!
Excellent instructor. I love how you explain the "whys" (the reasons why to do things in a certain way or not). Although I've eaten this my entire life, tonight was the first time I've cooked it on my own. It was a disaster. Not enough liquid and heat was too high. The texture turned out terrible. It had holes throughout and was also as flat as a pancake. Then I found your channel. Now it gives me hope. I'll try it again. I've taken a lot of good notes from you to fix my bad outcome. Thank you for teaching us.
Yay! I did it, first time! They are delicious and very satisfying. After my 16 hour fast, worked well. Thank you so much!
I appreciate how to explained why we needed to use room temp eggs and warm water. I just made this following your instructions and my eggs have never been this smooth. No bubbles. Thank you.
Awesome. I love the way you explain the " easy to understand steps and tips" along the way . I will def.try out this method. God bless🤗
Thank You :)
I used to work in HK before and this recipe reminds me of my employer who always appreciate my Filipino style cooking, my family loves this version of steamed egg so much🥰
Thanks, I grew up with this dish being served to me when I was sick, I loved it so much. I m near 70 now this coming month, and you just showed me how to make it! Thanks again!
this warmed my heart, omg :)
Thank you. Every time I go to my favorite dumpling restaurant I order this. Now I can make it myself.
Yes. Enjoy the recipe!
Made it today and it was perfect! Loved it!
Deliciously smooth & silky. I used chicken broth. Will sub broth for milk/cream to make an instant version of flan/panna cotta. Thank you so much for posting this recipe.
Clearly explained. Having some this morning.
Nice video and very detailed. When I was a kid this was my favourite dish. I had an idea how to make it but the end result was not smooth, had some clump in it. Now I know what I was doing wrong.
Thank you for explaining so well. 🙏🏼
Thank you. I know how to make steam egg but not aware of the tips . They will be very helpful.
Thanks for sharing your recipe, it looks delicious 😊
I finally got this one right today woohoo. Tried to make it 2 times before, but first time i think my heat was too high and it got puffy and more resembled an omelet, and the second time i didn't steam it for long enough cuz i was worried that i will overcoock it again and it was still runny in the middle but this time i think i got it just right and i'm happy :) Thank you for this simple (when you figure out the temperature), but very delicious recipe.
Glad you have found out the way ! Enjoy 😊
Thank you for this very helpful and clear recipe
Hi again . I tried yr method for this dish and i have never been so happy . It was eggylicious...jus as you had promised. Thank you again.
Glad it work Theresa! It is an amazingly dish!
I shoulda watched this vid before attempting it. Thanks great work. next time it'll work out for sure!
TY for your lovely receipe!
Thank you! I really want to eat now!!!❤️
This is a great guide, thank you! 🥰
Amazing recipe! I love how you narrate the recipe! Well done! With love, Spice Table from Malaysia.
Thank you 🥰 super love it and u explain very well 💛💛
Fantastic!
Oh my gosh, I am drooling!!
Steamed eggs, how cool I’ve never seen that before, I’ll have to try them, Thank You!
This is amazingly tasty!
It's absolutely delicious. So smooth and silky.
Very descriptive and helpful!
Wanna try this here in Italy too! Thank you! :)
Great, informative video. Thank you.
Nice, i really like your cooking style, so simple, and i love the accent too
Thank you! Glad you like it :)
Amazing 🙌
It looks like pudding... but salty, and with water instead of milk. I may do it one of these days to try it out. Thanks for the recipe 😉
best video...clear and in detail...
Great cooking teacher
Liked and subscribed! I did make this but if I had grown up eating this I think I would have liked it! Otherwise for me the texture is off putting! But I tried it and it was a new experience for me. Now I know.
Thank you.. I'll try this
Yum 🤞 I’m cooking this tonight
Very detailed and informative :)
I love your videos so much.
I am gonna make it tonight!
I live in China as an expat. Sent this recipe back home and we will see how they enjoy it!
I love Asian food and streamed eggs are so delicious,,I hope too perfect it.....nice video..🍳🍱🍤🍣🍜🍛🥚🥚
Thank you it really for us and Iwill try later
Wowzers :-D Cooking is awesome as well.
Thank you 😊
Thank you!
Delicious food ❤🎉
Awesome
I’m making it rn for my grandma looks good so far :P
Nice tutorial
谢谢你看起来很好吃
Well done!
Wow it's Yummy
Hi Thanks for sharing your recipe stim eggs 😊😊👍
great video!
Thanks for recepi
I made this, but it didn’t turn out very well. Thanks for the tips! Hopefully my next batch will turn out more soft and silky.
One of my favourite dishes from China. Yes. I will make it tomorrow. Finally.
I liked the video: it was more like a science experiment. Thanks for sharing.
Thank you 🙏🙏😀☺️
Aww i remember when my grandmother always makes them every night
I like to make this for someone else. Have you reheat them before & how ? thx. Looks delicious.
looks nice something I will try one day soon ...many thanks
Thank you for the support!
your welcome..looking forward too seeing more videos..
happy new year
Thank you for explaining so clearly. I want to try this at home.
I love this. I used to eat it in Chengdu every week.
I love steamed eggs, i came here because whenever i try i end up with bumpy holey monstrosities out of akira, and i hope i can apply these techniques soon!!
Enjoy your video. Can you show us how to steam ground pork
with egg? Thank you!!
Yes I do want a bite!
Nice👌👌
Yes those yellow orange red eggs look very colorful. I know it has nothing to do with the transparent pink bowl you have them in..
I tried it last night. The surface came out very smoothly and beautiful. However, the inside had quite a bit of bubbles. Was it because I steamed it for too long? I steamed it in medium heat in a china plate for about 11-12 minutes.
More power to you ..
My mom would always make those for me. And she’ll add some scallops on top as well. uwu
uwu
uwu
uwu
uwu
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Ty
Great instructions! Will definitely try 👍
This dish is much easier to make than Japanese Chawan Mushi 茶碗蒸し. For the Japanese dish instead of adding water to the eggs, we will add a dashi soup stock. We also add, a couple small pieces of diced chicken, a ginko nut, shiitake mushroom, kamaboko fish cake and 三林 mitsuba stem and leaves into the egg mixture. Sometimes a piece of lemon or yuzu skin is added on the top a a garnish. The steaming process is universal. I like the topping of green onions and the soy sauce and sesame oil. My question to you is what type or brand of soy sauce do you generally use for this type of dish. Is it the dark or light soy sauce? Please advise. This is another dish I would like to make one evening. Thank you for sharing this recipe.
thanks for sharing. love Japanese steamed egg too! For the soy sauce, it is light soy sauce. Dark soy sauce is often used as colouring.
Hi Thank you for your great sharing, Very beautiful video is also very nice,very attractive for viewers 💖 👌💖 👌Wish you a Happy New Year. Peace and happiness with family and relativesWish you success with your passions.💛💢💥💙
Is the texture of your eggs similar to pudding. I love learning about your culture of food
currently in quarantine and making this as I only have eggs
Anita Gade you can also throw eggs at trump .
At 4:07, I thought my phone was ringing. ==" Thanks for the video however! I'll be making it now for dinner.
what about glass container? same time as china?
My Cantonese papa used to cook this for us when we were a child nice to see this recipe thank u
Do Japanese people make exactly in the same way, don’t they? They even put some shrimp and so on in it. Yum 🤤
Chawamushi it is.
Question: what heat level is appropriate?
I will eat this 100 times and then 100 times again
Oh, I thought it was a 1:1 ratio from another RUclipsr….but it’s 2:1 ratio?? Ok I’ll make it again…it was delicious at 1:1 by weight too, though!
Hi. I'm using an electric stove top. Do you know the temperature and time needed?
To steam, make sure the dish isn't directly touching the bottom (use a steamer basket or similar) and do medium-high temperature. Not quite the highest but enough to boil the water that's creating steam. The time will vary, but in the video she explains how to figure out the right time.
I heard using broth instead of water can be good too, probably more flavor.
that’s what i do
Actually, COOKING TIME DOESN'T MATTER -- not one bit! The key to getting steamed egg with a texture like silken tofu is to prevent the egg mixture from ever reaching boiling point, period. If you see holes and pock marks in the egg you have FAILED and the mixture has reached 212 deg F (100 deg C). If it doesn't reach boiling point, you can steam it for 10 minutes or 10 hours and it won't make the result any more or less firm!
--
So... here's the trick. Steam it with the lid of the steamer ajar. Don't cover it completely. Leave a 1 inch crack so the steam can escape. As water boils and evaporates, it also cools. By allowing the steam to escape and not trap the heat within the steamer you can keep the temperature in it around 190F (88 C). This is enough to cook the egg mixture but not enough to boil it, ensuring a perfect texture.
--
In restaurants, they have steam ovens with temperature set just BELOW the boiling point of water in which to do this. That is where they keep things like double boiled soup jars and Chawanmushi which they had pre-made so they are ready to serve when ordered.
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BTW, it is not uncommon in Cantonese cuisine to have a soy dressing added over the steamed eggs. This is typically diluted soy sauce with sugar, MSG and a sesame oil added. You can also use the various brands of "Soy Sauce for Steamed Fish" (which is soy sauce with sugar, Disodium Inosinate and/or Disodium Guanylate added for heightened umami). Dilute it 1:2 to 1:4 depending on your personal preference. Generally, you go less salty with the dressing if have salted duck eggs in the egg mixture.
thx for the extra info !!!
ahh you like the bulls, are you in chicago?:D
What is that tool you use called when putting in and taking out the stainless steel bowl? 2:30.
Dish Plate Gripper amzn.to/33D0KBD very useful. some asian grocery sell it
@@FlyingChopsticks thank you, I was looking for that tool.. i just didn't know what was it called..
U r so adorable,like a kid,so cute!cn use only 1egg s I eat alone only,my grandma cnt eat egg at Al!pls reply,Ur egg Bes of Al,super gd,yumy,my favorit,I wil steam D's egg 2mr!
Can you make it sweet and use more egg whites?
Yup, you can personalise your dish !
Do more recipes for single men. Quick and easy kinda stuff.
Can I add sugar on top and make a brûlée with a torch?
😂😂😂😂
Can I use aluminum foil instead of plastic wrap ?
Yes
Chicken stock instead of water is good
I put some lime juice, fish oil and chilli in.