I learned this cooking method from my Aunt and the steam egg turns out to be silky smooth every time! Me and my husband and my kids LOVE it! It also a great option to go with rice or porriage for young toddlers because I do not put any seasoning in it – only when we adults have it we will drizzle a little big of soy sauce to taste. Try it!
4 large eggs (4x 700g-800g/ 5x 600g)
Water or Vegetable/Chicken stock
What you need
A Steam pot or a Wok
A steam rack
A shallow dish roughly 1 inch deep
A small mesh drainer, or a spoon
Note: I am using a Wok to cook this dish and my lid is a round domed shape so the vapour does not really drip back onto the egg. If it’s your concern the the vapour drips you can put a microwave safe cling wrap on top, or you can get some fabric thats for steaming purpose to put over the egg while cooking.
- Break the eggs in a mixing bowl. Beat them thoroughly and then measure the amount of water/stock and add into the egg then mix well. Using the egg shell as the measuring aid/container, for 4 eggs put 9 caps (egg shell) of liquid, for 5 eggs put 12 caps (egg shell) of liquid.
- Add 1 tsp of oil and mix well with the egg mixture. Drain through the mesh drainer over the steaming dish, or if you do not have a drainer comes in handy, pour the mixture into the steaming dish, and use the spoon to scoop out the bubbles on the surface.
- Boil water in the wok/steamer. Place the egg dish carefully into the steamer, cover with lid (or if you want to put the fabric or cling wrap do it before you place the dish into the steamer).
- On medium low heat steam for 4-5 minutes. Turn off the fire and leave the lid on for 8-10 minutes.
- When times up lift the lid up quickly to avoid water vapour drips onto the egg.
- Check the firmness with a spoon or chopsticks. Once its cooked it shouldnt be runny.
- Serve and enjoy! You can add a bit of soy sauce or spring onion to make it more tasty!