Chinese steamed eggs or water egg is a traditional
Chinese dish found all over China. Eggs are beaten to a consistency similar to that used for an
omelette
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives ...
and then
steamed
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking hav ...
. It is sometimes referred to as egg
custard on menus.
If eaten cold, it has a taste and texture of a
gelatin without sugar (unless added).
Preparation
The eggs are beaten and water added to create a more tender texture. A good ratio of water to eggs is 1.5:1. Sesame oil, soy sauce,
or
chicken broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
may be used to add additional flavor.
Other solid ingredients (such as
mushrooms
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans.
The standard for the name "mushroom" is ...
,
clams
Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two ...
, or
crab meat
Crab meat or crab marrow is the meat found within a crab. It is used in many cuisines around the world, prized for its soft, delicate and sweet taste. Crab meat is low in fat and provides around of food energy per serving. Brown crab (''Canc ...
) may also be added to the mixture. The egg mixture is poured into a dish, which is then placed in a steamer and
steamed
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking hav ...
until fully cooked. The eggs should be steamed until just firm, so that the texture of the eggs is still smooth and silky. A plate is usually placed on top of the bowl containing the egg mixture and left on while the egg is being steamed. Uncapped steamed eggs will have water on top of the finished dish due to the steam.
Using four eggs, the average cooking time is 10 minutes with water, 7 minutes with chicken broth. However, this is in addition to the time needed for pre-boiling water.
Other cooking methods
This same dish can be cooked in a microwave, or in a pressure cooker. Both methods take less time, although the end product may not be of the same quality.
Variations
Homemade versions might include
scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus '' Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, c ...
,
century egg, or
dried shrimp
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The fla ...
. These additional ingredients are added to the egg mixture before steaming. It can also be enjoyed with
soy sauce. The taste is usually savory (as opposed to a sweet custard).
See also
*
Chawanmushi
is an egg custard dish in Japanese cuisine. Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients. The custard consists of an egg mixture flavored with soy sauce, dashi, ...
– A Japanese egg custard dish
*
Gyeran jjim
''Gyeran-jjim'' (), ''Dalgyal-jjim'' () or steamed eggs is a type of ''jjim'', Korean steamed dish.
* It is a custardy, casserole-like ''banchan'' (side dish), often seasoned with ''saeu-jeot'' (salted shrimp) or ''myeongnan-jeot'' (salted polloc ...
– Korean steamed eggs
*
List of egg dishes
This is a list of notable egg dishes and beverages. Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.Kenneth F. Kiple, ''A Movable Feast: Ten ...
*
List of steamed foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming.
Steamed foods
* Ada – a food item from Kerala, usually made of rice flour with sweet filling inside.
* Bánh – in Hanoi ...
References
External links
Chinese Steamed Egg Chinasichuanfood.com.
{{DEFAULTSORT:Chinese Steamed Eggs
Cantonese cuisine
Egg dishes
Steamed foods