Chinese Steamed Eggs

Light and fluffy, like a savoury warm egg custard, this is a delicate and very subtle dish, which can please every palate. I usually serve it with soy sauce and a little sesame oil, but you can alter the combination and add chilli oil for a little piquancy or any other sauce you prefer. The goal is keep the dish as authentic as possible and in this case, less is more. The classic method is to serve with just a dash of soy sauce and sesame oil. Simple, but so tasty.
Such a delicate dish, yet so easy and simple to prepare. A perfect lunch ready in minutes. We have a rice cooker and by the time the rice is cooked…. the egg preparation is also cooked. Made with simple ingredients you have at home, you can get lunch ready in 15-20 minutes.

Serves 2
3 Large eggs at room temperature
1 Cup of Water – You can also use vegetable or chicken broth
1 Tablespoon Soy Sauce
1 Teaspoon Sesame Oil
1 Scallion finely chopped
Salt & Pepper to taste

I use a wok in which I pour 3 cups of water to boil. In a medium size bowl, beat 3 eggs at room temperature and when they are well mixed, simply pour one cup of water (also at room temperature) whilst mixing. Salt & Pepper and pour the mixture in a small ceramic, china bowl. Cover with cling film and place in steaming basket. With the lid on,
steam for 10 minutes – After 10 minutes, the egg mixture should still be wobbly and move a little.
Sprinkle some of the scallion and then soy sauce and sesame oil. Serve immediately.

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