#114 · our own recipe
Steamed egg (family text recipe)
Silky steamed egg, the family ratio.
Our own recipe, written out in full from our family kitchen.
Helper view
- Effort
- Easy
- Time
- ~15 min
- Equipment
- Steamer
- Spice
- Not spicy
- Kids
- Kid-friendly
Ingredients
2-3 people, as a side
- 3 eggs
- 1/2 tsp salt
- 2 drops of oil
- About 150 ml warm water (roughly 1.5x the egg volume), warm to the touch, not hot
- Chopped spring onion, soy sauce and sesame oil to serve (optional)
Method
- Beat the eggs with the salt and oil in a bowl.
- Mix in the warm water.
- Pour into a heatproof plate until it is about 80% full.
- Sieve away the bubbles for a smooth surface.
- Cover the plate with cling film or an upside-down plate, so steam drips do not pit the surface.
- Steam on medium heat for 5 minutes.
- Open the lid to check, then steam 3 more minutes.
- If the center is not set, steam 1 minute at a time until just set; it should wobble like jelly, not run.
- Top with spring onion, soy sauce and sesame oil if you like.
Tips
The egg is done when it wobbles like jelly: firm to a light touch, not liquid.
Our rating
★★★★★ 5/5
More of our own recipes
- Sweet & sour (red sauce) pork chop - easy, ~30 min
- Mapo tofu - easy, ~20 min
- Plain steamed meat patty - easy, ~25 min