Photograph of the finished Cantonese steamed egg

China · Trứng hấp mịn nước dùng Quảng Đông

Cantonese steamed egg

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Chicken broth Chicken broth 880 ml
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Sesame oil Sesame oil 32 ml
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Beat the eggs very gently so as not to create foam, then mix in warm broth in a ratio of one part egg to two parts water.
  2. 2 Filter the mixture through a sieve twice to remove all foam and egg membranes.
  3. 3 Sifting through a sieve and wrapping in plastic wrap are two conditions that result in a smooth, mirror-like surface on the egg.
  4. 4 Wrap the bowl with plastic wrap and poke two holes for ventilation.
  5. 5 Steam over the lowest heat for exactly 12 minutes with the lid slightly ajar; high heat will result in honeycomb-shaped eggs.
  6. 6 Drizzle with soy sauce mixed with sesame oil and sprinkle with chopped scallions after the eggs are steamed.

With an appliance

  • Pressure cooker 20 min

    Replace step 5: cover the bowl, place it on a rack, and steam under low pressure for 5 minutes, then release the pressure naturally for 5 minutes to smooth the egg surface. The requirements for light whisking and double filtering in steps 1 and 2 remain unchanged.

Start cooking