When we were in boarding school, we used to have cookout sessions with another couple almost every Sunday. One Sunday, we decided to cook Japanese food and one of the dishes was chawanmushi (egg custard). That was the first time all of us tried to make a steamed egg dish. We didn't know that we have to add liquid to the egg mixture before steaming. So we filled a huge bowl with 4 beaten eggs (with the though of 1 egg each sounds reasonable) together with some other ingredients like mushrooms, chicken and seafood sticks. All of the ingredients only filled up about a quarter of the bowl. We starred at it for awhile wondering what to do. The guys then shouted "Just add more eggs la!". We did and we decided to stop at 12! The steamed eggs looked somewhat "normal" but it was as dense as hard boiled eggs! Despite that, we finished everything, and stayed away from eggs for awhile.
We learnt about adding liquid to beaten eggs but there are other "tricks" to make silky smooth steamed eggs. I picked up some tricks from browsing through food blogs and forums but have yet to make the perfect steamed eggs until this. Was it sheer luck? I am not sure. I will have to try this again.
I used 1:1 eggs to water ratio instead of my normal 1:1.5-2. It was very silky and smooth, but not too soft and watery. The texture is very similar to Japanese egg tofu, maybe a bit lighter.
- 3 Eggs (~3/4 cup)
- 3/4 cup Water (boiled then cooled to room temperature)
- 1 Century Egg
- 1 tube Japanese Egg Tofu (玉子豆腐)
- 1/2 spoon Knorr Chicken Powder
- Place egg tofu and century eggs in a bowl.
- In another bowl, mix yolks and white by gently stirring using a fork. Don't beat. This is to avoid incorporating unnecessary air bubbles.
- Add water and mix.
- Mix in chicken powder.
- Pour egg mixture onto egg tofu and century egg through a sieve. Discard remaining egg white in sieve. The surface should be free of any air bubbles.
- Cover with aluminium foil.
- Steam on medium low heat for about 15 mins.
- Check for doneness with a chopstick. It should come out clean.
- Garnish and serve.