Chinese Steamed Eggs

~ Posted on Tuesday, September 1, 2015 at 6:25 AM ~

For this post, I am sharing my next food recipe, Chinese Steamed Eggs. My late mum used to make this for me so to be able to make this now is just awesome! I remembered the days when I got home from school, college or work and seeing a bowl of Chinese steamed eggs waiting for me... Ahhhh... such nice memories. As with the few other awesome dishes that my late mum used to make and I didn't get the recipe from her, I've always been wanting to replicate this. Every trial and attempts is a step closer to cherishing and bringing myself back to the times when my late mum was still around.

The recipes that friends gave to me doesn't work well for me. In fact this is like my 12th attempts (2nd after I decided to ignore recipe and just follow my guts and check like a hawk while making this LOL) I think what works this time is my RM48 (about USD11) frying pan/wok which I bought a month ago as a to treat to myself.

Without further ado, here is the recipe for Chinese Steamed Eggs:

* 3 eggs (try to crack into half gently as you will need to use back the egg shell later
* Water (1 egg = 2.5 portion of the half cracked egg shell, so 3 eggs mean you need 7 to 8 scoops of water in the half cracked egg shell)
* Salt and pepper for taste
* A wee bit of oil
* Chopped scallions or mixed herbs or sweet soy sauce to decorate steamed egg when ready to serve.



* Fill up pan/wok with water and boil it.
* Gently crack 1 egg into a bowl (make sure you still get half cracked egg shell)

* Cracked the remaining eggs.
* Using the half cracked egg shell, fill up water (room temperature) and pour the water into the bowl with the eggs. Remember, 1 egg = 2.5 times of water.
* Add salt pepper for taste. Add a wee bit of oil.
* Gently stir the egg mixture and using a sieve, pour the egg mixture into the bowl/plate that you are going to steam the egg into.
* When the water in your pan/wok starts boiling, add in your bowl/plate of egg gently, making sure the boiling water does not get into the eggs.
* Cover the pan/wok for a few minutes, gently opening the cover every minute to release the hot steam out. Every now and then, use a fork to gently poke into the steamed egg to test whether egg is cooked properly.
* I also gently shake the bowl/plate, if the egg surface moves, I will steam a bit longer. When you use a fork to poke the egg, it will come out clean when it's cooked.
* You can add some chopped scallions (I threw in some mixed herbs) or drizzle a bit of sweet soy sauce before serving the steamed eggs.



To view my other recipes, feel free to hop over to my Recipe Library page for more info! 


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