Chinese steamed egg recipe: bit.ly/2r2UOhw
Chinese steamed egg is one of the most popular comfort foods in all of China. The kids love it. I grew up with it and found it very tricky to cook even though the ingredients are super simple. Timing and temperature are key to make the custard smooth and silky. No special bowl or equipment needed. A big bowl or a rimmed plate is good enough.
Most important things you need to know before cooking:
Use a strainer to filter out the foam of the egg mixture
Cover the bowl with plastic wrap or foil when steaming.
Experiment with the cooking time depending on the serving size
Use low heat for cooking the egg. High heat will make the custard curdle.
Egg to Water Ratio
I’ve tried a 1:1 water to eggs ratio and the texture was not as smooth as a 1.5:1 ratio. This is down to personal preference. If you want a richer egg flavor, try 1:1.
The Perfect Steamed Egg (Savory Custard)
After cooking, if the surface is wrinkled, that means it’s overcooked. The texture will be significantly different. The steamed egg also shouldn’t be too watery. It could be undercooked, or too much water was added to the egg mixture.
Pressure Cooker vs. Regular Steamer
I love using the electric pressure cooker for anything possible. Why? It’s quick, clean, precise and consistent. Using a regular steamer can be tricky each time if you forget to keep track of cooking time. I just need to set the timer for the pressure cooker and leave it do the rest. The texture and taste are almost identical to a regular steamer. So if you have an electric pressure cooker, I’d recommend using it for this recipe.
To buy Instant Pot: amzn.to/2r1bfu7 (affiliate link)
Music:
BACK IN SUMMER by Nicolai Heidlas (Royalty Free Music) goo.gl/YmnOAx
9 май 2017
