Soft and Silky 【Steamed Egg】 Record Version
Many people who know how to cook, like me, fail at making steamed eggs 😂. I also kept failing but refused to give up and slowly found the right method! This is just for recording my notes; whether you can succeed depends entirely on your experience. The success of steamed eggs depends on the eggs, warm water, steaming heat, and time. The ratio of eggs to warm water is 1:1.5. If you don't have a scale at home, you can use a fixed bowl to measure water. As long as the deviation is small, it usually works out well.
Ingredients
Steps
Prepare the ingredients: 4 medium-sized eggs (about 55 grams each), one bowl of warm water (the weights of eggs and water don't need to match exactly; a few grams difference is fine).
Crack the eggs into a bowl.
Beat the eggs until smooth.
Add 1 teaspoon of salt, then gradually add warm water while stirring.
Strain the egg mixture twice through a fine mesh sieve and pour it into a dish. (⚠️ If you have a large amount, use a bigger dish instead of a bowl, as a deep bowl may prevent the eggs from cooking thoroughly). If bubbles form on the surface, use a metal spoon 🥄 to gently remove them. (If you don’t have a sieve, it's okay; the texture will be slightly different but still delicious. However, make sure to remove all bubbles!)
Cover the dish with plastic wrap. If you prefer not to use plastic wrap, you can use a lid larger than the dish. The goal is to prevent steam from getting into the eggs. Make sure to cover it tightly.
Make sure the water in the pot is boiling.
Place the dish with the eggs into the pot, cover it with a lid, and steam over medium heat for 14 minutes.
After steaming, sprinkle some chopped green onions on top.
Drizzle with hot oil.
Drizzle with soy sauce and add a few drops of sesame oil.
Time to eat... so tender!
Scoop a spoonful—so tender it trembles 🤤.
Kids absolutely love it!