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My Perfect Steamed Eggs

Sunday, 18 January 2009

Steamed Eggs4
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.

Steamed Eggs5


Ingredients:

  • 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


Directions:

  • Place egg tofu and century eggs in a bowl.
Steamed Eggs1

  • 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.
  • Steamed Eggs2
  • 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.
Steamed Eggs3

40 oink oinks...:

noobcook said...

It does look perfect - so smooth and no bubbles on top. Love the addition of century eggs :D~

Donna-FFW said...

Ive never tried these before, but I love eggs. Unique take!!

Tangled Noodle said...

Wow! These look amazing and the possibilities seem endless as to what you can put in it. Congratulations on your perfect steamed eggs and thanks for sharing!

Elra said...

Tantalizing!
Perfectly smooth and silky, I can only imagine how delightful this must be.
Cheers,
Elra

Hayley said...

I love eggs, but I haven't heard of anything like this. It looks so beautiful!

Christine said...

Wow, it looks perfect.
I love steamed eggs, yummy and healthy. Every now and then, I'll make this dish. It goes so well with rice.

Selba said...

This is great! I've been looking for steamed egg recipe all this time...

Jessica@Foodmayhem said...

I love century eggs but I'm always afraid to serve it to people since it's kind of a acquired taste.

Katherine Aucoin said...

I haven't heard of this before but it looks sensational! I am going to try this!

lk said...

It is absolutely a perfect one! Tofu with beated eggs sound new yet interesting to me. ;)

Clumbsy Cookie said...

So interesting! I had never heared of this, it kind of looks like a savory pannacotta.

Wild Boar said...

I like that thought, it IS a bit like a savory pannacotta. People who aren't too used to "traditional" Chinese cooking would probably prefer not to include the century eggs.

Little Corner of Mine said...

Perfect! So smooth! I need to try this, didn't know I can add soft tofu in it, thanks for this excellent idea.

Maria said...

It really does look gorgeous. It looks like you've been doing this for ages. So silky, so smooth, I just want to get my fork into it!

Bunny said...

Love those pictures, they're beautiful!

Taste Buddies said...

You know I love chawanmushi but I never really thought about how it was made. Thanks for the tips and I will definitely try to make it myself one day. I'm lucky my mum has some lovely Japanese friends who always make it for us when we visit them. Yours looks perfect.

pigpigscorner said...

Thanks for all your comments!

I normally steam eggs with minced meat. Another combination I like is normal eggs+salted egg+century egg.

As for the addition of Jap tofu, I happened to have a tube that was going to expire, so I just dumped it in. This combination turned out great too!

Pete said...

Looks good and yummy. Very smooth texture

Maya said...

Looks very smooth.

pigpigscorner said...

Pete, Maya: Thanks! It's very silky and smooth! Perfect with rice.

Margaret said...

I've never before come across this dish, it looks perfectly silky in texture.
Wonderful photographs.

Heather said...

wow! i've never seen something like this before. it looks perfectly delicious and smooth! and i love the story of your first attempt at this dish!

what is a century egg?

Jo said...

Your steamed egg looks absolutely delicious and smooth. Reminds me of chawanmushi. But adding century egg .. this is the 1st for me!

pigpigscorner said...

Margaret: Thanks! Steamed eggs is a very common dish in Chinese cooking. The most common combination is steamed eggs with minced meat, which I have blogged about twice. This time it's really silky and smooth, hope I can reproduce it!

Heather: It's really simple and delicious esp with rice!

Century egg is basically preserved egg and is normally duck egg. It has a very distinct taste. We normally use it for century egg and pork congee or just eat it with pickled ginger.

Jo: Thanks! I love salted egg+century egg+normal egg steamed!

Pam said...

I've never had steamed eggs before. Your pictures are really great.

Grace said...

this is unique to me, but the texture looks impossible to beat. gorgeous photography, and thanks for the introduction, both to the dish and to the century egg, which i had to google! :)

Marc @ NoRecipes said...

Funny story, it reminds me of the first time I made CoolAid and didn't know you are supposed to add sugar. I like your idea of adding a century egg to this.

noble pig said...

Very beautiful and I am impressed at how easy this is to make.

bittersweetblog said...

What an interesting method for cooking! I wonder if I could make a creamy tofu dish like this...

mikky said...

oh my, this is perfect!!! thanks for sharing... :)

Dragon said...

This such an interesting technique and the results are so lovely. Well done!

Jude said...

I like making egg tofu and chawan mushi too... Just a slight tweak with egg proportions and you end up with something different :)

Sam said...

Wow that looks beautiful, I've never tried this before but I bet it tastes fantastic!

Vascular said...

Woh, hi =p haha

Girl Japan said...

So sorry I missed this post and late commenting... I really like egg tofu... this looks absolutely stunning and the photos are divine... you are such a pro!!

Chef E said...

That is amazing and you have made it so simple to repeat if we want. I wish hubby liked eggs more, but he is a cereal man :), also noticed profile, mine does not do dished, but laundry, so I cannot complain and he is a great guinea pig for food!

Ken said...

I've tried making this for the first time. Unfortunately it did not turn out as expected, the egg became fluffy. I had to use a microwave steamer, so am I correct in guessing that it was too hot so the eggs fluffed up?

pigpigscorner said...

Hi Ken, did you whisk the eggs? I find it's better to stir the egg mixture instead of whisking as whisking introduces a lot of air bubbles. You can try placing a cling film on top of the egg mixture (let the cling film touch the surface of the egg mixture) and steam it. I've never used a microwave steamer, so I am not sure about the settings.

Ken said...

Well I only lightly beat the eggs so I don't think the problem lies there. I did not have a foil or film covering the egg mixture, so that's what I'll be trying out next time.

I didn't expect such a swift answer! Thanks for the advice and the recipe~

Janet said...

My first attempt and the result came out great. Thank you for sharing the recipe.

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