A recipe you can memorize for Chinese Steamed Eggs (蒸蛋)

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🥗Healthier: tofu

💰Cheaper: chicken

Tofu is lower in calories and suitable for vegetarians, while chicken is a more economical protein.

Crack 3 eggs into a bowl and note the volume, which is 2/3 cup.

Add 2/3 cup of water and 2/3 cup of chicken stock to the eggs.

Season with 1/4 teaspoon of salt and 1 teaspoon of sesame oil.

Whisk everything together until well combined, ensuring there are no streaks of egg white or yolk.

Pour the mixture through a fine mesh strainer into a heatproof dish to remove bubbles and ensure a smooth texture.

Place the dish in a steamer over simmering water.

Steam on high heat for 3 minutes, then turn off the heat and let it sit covered for 14 minutes.

Remove the dish from the steamer and sprinkle with scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens