Chinese steamed eggs

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Chinese steamed eggs by Kanko

Chinese steamed eggs (also known as steamed egg custard) is a traditional Chinese dish made by steaming beaten eggs. The texture of the dish is smooth and silky, similar to a custard or flan. It is a popular dish in Chinese households and is often served as a side dish or a light meal.

Preparation

The basic ingredients for Chinese steamed eggs are eggs and water. The eggs are beaten and mixed with water in a ratio that typically ranges from 1:1 to 1:1.5. The mixture is then seasoned with salt and sometimes soy sauce. The mixture is poured into a bowl or a shallow dish and steamed until it sets.

Variations

There are many variations of Chinese steamed eggs, which can include additional ingredients such as:

• Chicken broth or dashi instead of water for added flavor.
• Minced meat such as pork, chicken, or shrimp.
• Vegetables like mushrooms, scallions, or spinach.
• Seafood such as crab, shrimp, or fish.

Cooking Method

The dish is typically cooked using a steamer, but it can also be made using a double boiler or even in a microwave oven. The key to achieving the smooth texture is to steam the eggs gently over low heat to avoid creating bubbles or curdling.

Serving

Chinese steamed eggs are usually served warm, garnished with scallions, cilantro, or a drizzle of sesame oil. It can be eaten on its own or served with rice.

Cultural Significance

Chinese steamed eggs are a staple in many Chinese households due to their simplicity and nutritional value. They are often prepared for children and the elderly because of their soft texture and easy digestibility.

Related Pages

• Chinese cuisine
• Egg custard
• Steaming (cooking)
• Dim sum
• List of Chinese dishes