Silky Chinese steamed eggs
An incredibly smooth savory egg custard, gently steamed with a little stock.
22minPrep 10minCooking 12min 4 servings🟢 EasyCUISEUR_VAPEURGluten-free
A
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Beat the eggs gently without incorporating too much air, then add the warm stock.
- 2
Strain the mixture into a heatproof dish and cover loosely.
- 3
Steam gently until the center still jiggles slightly.
🌡 95°C⏱ 12 min🔧 panier vapeur💡 Avoid overly vigorous steam to keep the surface smooth.
- 4
Drizzle with soy sauce and sesame oil, then sprinkle with scallion.
Frequently asked questions
Why strain the mixture?▾
Straining removes strands of egg and large bubbles, producing a finer texture.
How should this recipe be stored?▾
Refrigerate leftovers promptly in an airtight container and reheat thoroughly when appropriate for the recipe.
