Silky Steamed Egg (蒸蛋)

If you’re ever out of ideas for getting some protein into your diet… make this silky steamed egg! It requires only 2-ingredients, and is slippery and heavenly soft!

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What makes it so silky?

The silkiness comes from the ratio of liquid to eggs and the method of indirectly steaming the eggs. For this recipe, I used a ratio of 1:2 - 1 cup of liquid to 2 eggs. If you like your eggs a bit firmer (so it won’t jiggle jiggle,) you can decrease the amount of liquid to 1/2 cup. For optimal silkiness, make sure to not skip straining the mixture, removing the bubbles, and saran wrapping your eggs!)

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Ingredients you’ll need:

• 2 eggs

• 1 cup of chicken stock (or water)

• 1/2 tbsp of soy sauce (or more to taste)

• A splash of sesame oil

• Chopped up green onions for garnishing

Tools you’ll need:

• Strainer (I highly recommend THIS one if you don’t have one!)

• Steamer rack (like THIS)

• Pot

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Instructions:

1. Gently whisk together the eggs and the chicken stock (or water)

2. Strain the mixture into a heatproof bowl as this bowl will go into the pot to be steamed

3. If there are any bubbles on the surface of the mixture, skim them off with a spoon

4. Cover the mixture with saran wrap

5. In a pot, place the steaming rack inside and fill it up with water just a little bit below the maximum height of the steaming rack

6. Place the mixture on top of the steaming rack and bring water to a low boil

7. After about 10 - 12 minutes, check to make sure the sides of the mixture are firm and not jiggly - this typically means it’s cooked through even if the middle appears jiggly

8. Carefully remove the bowl from the pot and garnish with soy sauce, sesame oil, and chopped green onions