Since I was little, I’ve always loved the steamed egg my mother made. The silky texture, a dash of soy sauce, and a sprinkle of scallions—it was a comforting flavor from my childhood.
Sometimes, she would even add minced pork, making it even more satisfying.
Now, I have a daughter of my own. The first time she tried steamed egg, she loved it instantly. I’ve come to realize that this humble dish isn’t just healthy—it’s a timeless taste we can pass from one generation to the next.
Steamed Egg
材料 Ingredients
Seasoning：
Steps
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Beat the Eggs
Crack the eggs into a bowl and beat them until the yolks and whites are fully mixed.
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Add Cold Water
Add cold water at a ratio of 1.5 parts water to 1 part egg.
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Stir the Mixture
Gently stir the egg and water mixture until fully combined.
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Strain the Egg Mixture
Pour the mixture through a fine mesh strainer to remove bubbles and clumps. This makes the final custard smoother.
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Steam Over Boiling Water
Pour the strained egg mixture into a heatproof bowl and cover with plastic wrap.
Once the water is boiling, place the bowl into the steamer. Steam over medium-low heat for 10–12 minutes.
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Garnish and Serve
Carefully remove the plastic wrap. The surface should be smooth and gently set.
Drizzle with a bit of light soy sauce and sprinkle chopped scallions before serving.
