Chinese Steamed Eggs (鸡蛋羹)

Nguyên liệu

• 2 large eggs
• 1/4 teaspoon salt
• 3/4 cup warm water (, or according to the size of your eggs (*Footnote 1))
• green onions (, Sliced)
• Light soy sauce ((or tamari for gluten-free) (Optional))
• Sesame oil

Cách làm

1. 1

   Prepare the steamer and bring the water to a boil.

2. 2

   Break the eggs into a liquid measuring cup and add the salt. Beat the eggs with a fork until they are smooth, but not airy. Check the volume measurement of the beaten eggs, it should be about 1/2 cup.

3. 3

   Add the water, just under two times the volume of the egg, just slightly above 3/4 cup (about 1 tablespoon more) in most cases (*Footnote 2). Whisk until the mixture is consistent.

4. 4

   Prepare a heat-proof bowl or container that can fit in your steamer. It can be a big wide bowl that’s about 24 oz (700 ml) or two 12-oz (350 ml) ramekins. (*Footnote 3)

5. 5

   Using a fine mesh strainer, strain the eggs into the bowl you prepared. If there are any bubbles on the surface, use a spoon to gently scoop them off. Cover the bowl with plastic wrap and poke a few small holes in it.

6. 6

   Reduce the heat of the steamer to medium-low. Carefully transfer the bowl with the egg into the steamer.

7. 7

   Steam for 7 to 12 minutes, until the eggs are just set. After 7 minutes, lightly shimmy the steamer rack or the bowl to judge how set your eggs are. The eggs should jiggle slightly without any obvious liquid on or under the center of the surface. Let it cook longer, if needed, until the eggs are set. (*Footnote 5)

8. 8

   After the steaming is done, turn the heat off and transfer the bowl onto a coaster or trivet. Let the eggs rest for 5 minutes. Carefully peel off the plastic wrap. Drizzle with sesame oil and light soy sauce and garnish with green onion.

9. 9

   Serve hot as breakfast or as a snack.