CHINESE STEAMED EGGS by Yu Ying Yuen When I first tried steamed eggs, it was a day when my parents were away from home, and my grandaunt had to take care of us. She never really knew what to make us for dinner, as we are a vegetarian family and she is not. She decided, “Let’s make something easy. A no-effort dish that the kids might like.” When she brought us the plated eggs to the table, I wondered what this new dish was and why was it so silky and delicate! This pairs very well with rice. It’s so smooth and fun to watch it move and bounce. Chinese Steamed Eggs are a comfort food for me and my family. They are so delicious to eat yet so easy to make. Serves: 4-5
Estimated Cook Time: 50 minutes
Ingredients 2 cups water 4 eggs 1 pinch of salt 1 tablespoon soy sauce Directions 1. Prepare a steamer by adding water to the bottom and bringing to a boil over medium heat. 2. In a bowl, add the eggs and salt, whisking until smooth. Then, add the water and whisk again until mixed. 3. Strain the eggs into a large glass measure. Skim off any foam. Pour evenly into a deep plate with 1-2 inch edges that can fit inside of your steamer or into four 8-ounce ramekins. 4. Carefully lower the plate into the steamer. Cover and steam for 5 minutes over medium heat then turn off the heat and steam for another 40 minutes. 5. After 40 minutes, the eggs should look silky smooth. Remove them from the steamer, drizzle with soy sauce and serve! Note: Cut baking time by half if using ramekins, or cook until the eggs look silky yet slightly firm.
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