Chinese Steamed Egg Recipe or Water Egg

Cut the spring onion as finely as possible.

Cut the bacon or ham into small pieces.

Mix all ingredients together in a bowl.

Optionally, sieve the liquid mixture through a metal strainer for a smoother texture.

Add the water (tepid) to the mixture and mix gently.

Pour the mixture into the shallowest and largest dish that fits into the steamer.

Steam the mixture on low to very low heat for about 20 minutes.

After 15-20 minutes, check if the egg is cooked by poking a chopstick into it; it should be soft and silky smooth.

Carefully remove the hot plate from the steamer.

Serve as a side or main dish with plain boiled rice.

Equipment Needed

Spice Level:

Allergens