Chinese Steamed Eggs are savoury eggs steamed into very soft-set, silky-smooth custard. With a texture remarkably similar to silken tofu. If you’re a fan of silken tofu, you’ll love Chinese Steamed Eggs.
If you’re short of one dish for dinner, Chinese Steamed Eggs are an easy choice. On a cold day, they make a comforting, warming dish that you can enjoy anytime. Known in Cantonese as “waat dan,” meaning “slippery egg,” this versatile Chinese comfort food is hard to go wrong with.
Ingredients for Chinese Steamed Eggs:
Eggs: Fresh free-range large eggs are m choice for the best flavour, as they are the heart of this recipe.
Salt: A light seasoning keeps the flavour balanced.
Warm Water: Warm water helps the eggs blend smoothly and cook gently while steaming. Maintaining he right ratio is essential for achieving the perfect texture.
Green Onion: Sliced green onions are added at the end for a fresh touch and a pop of colour.
Serving Suggestions:
The most classic way to eat this with steamed rice. You can pair it with noodles or sir-fried bok-choy or broccoli, adds crunch and freshness that balances the smoothness of the custard really well.
Storage Tips:
Refrigeration: Store leftover steamed eggs in airtight container for up to one day. Steamed eggs are best enjoyed fresh, as their texture changes the longer they are stored.
Freezing: Freezing is not recommended, as the silky texture of the eggs breaks down completely after freezing and thawing.
Reheating: Gently steam for 2-3 minutes until warmed through. Avoid microwaving, as it can make the eggs rubbery and cause uneven heating. Add fresh spring onions and chili oil before serving.
Ingredients
2 nos. Egg
1 cup Warm Water
Salt to taste
A pinch of Black Pepper Powder
1 tbsp Scallion, chopped
Preparation
- Step 1: Crack the eggs in a bowl and add salt. Start mixing the eggs with a fork until they are smooth.
- Step 2: Add warm water, whisk properly. Using a fine mesh strainer, strain the eggs into a shallow heatproof bowl or divide among 4 ramekins.
- Step 3: Boil water in your steamer. Place the bowl of eggs in the steamer, cover with a napkin and lid and steam over high heat for 3 minutes. Then lower the heat and steam for about 5-6 minutes, until the eggs are just set. Let stand for 10-15 minutes with the lid covered.
- Step 4: Remove the egg from the steamer. Use a sharp knife to score the custard. Sprinkle some black pepper powder and chopped scallion.
- Step 5: Serve immediately and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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