CHINESE STEAMED WATER EGG (蒸水蛋)

Описание: Delicate, soft and silky, smooth and jiggly steamed egg custard with just 2 ingredients and simple cooking techniques!

In Chinese, we call it steamed water egg, because we need only water and eggs. It is amazing that we can get such great texture and taste with just 2 ingredients.

Crack 3 eggs and beat the eggs lightly until the egg whites and yolks are blended.

Mix 1 part of blended eggs to 1.5 parts of water in a bowl. To get the right texture, it is important to have the right egg to water ratio. I like 1 part of egg to 1.5 parts of water. If you want even softer texture, you can increase the amount of water, but no more than 1:2.

Add some chicken stock powder into the mixture. Alternatively, if you do not have chicken stock powder, you can add some soy sauce.

Strain the mixture.

Using a spoon, remove any air bubbles.

Steam the mixture. To prevent water from dripping on the egg surface during steaming, cover the bowl. How long to steam will depend on the bowl you use. It does not really matter which bowl you use, nor the level of heat used for steaming.

What is important is that we must check regularly and stop the steaming process once the egg custard is fully set.

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