Chinese Steamed Egg (also known as Chinese Steamed Egg Custard) is probably one of the healthiest ways to eat eggs; it will cook egg more gently, resulting in a more tender egg white and creamier yolk. It is definitely a delicious breakfast option.
Prep: 15 mins
2 medium eggs
Water, the amount of water you will want is between 1 1/2 to 2 times the volume of the eggs
1 pinch salt
Toppings: finely chopped chives/green onions, sesame oil/olive oil, soy sauce
Step 1: In a medium bowl, lightly beat the eggs together with a fork. Slowly mix the water in with the eggs. Mix in salt.
Step 2: Pour the egg mixture through a fine-mesh strainer; the strainer will catch any larger pieces of the egg; allow the egg to sit for a few minutes so any remaining bubbles on the surface will pop.
Step 3: Cover the eggs with aluminum foil or a plate to prevent any water droplets from the steamer from falling directly onto the eggs.
Step 4: Gently place the bowl onto a prepared steamer. Steam over low heat until the eggs are set, about 12 minutes.
Step 5: Carefully remove from steamer and garnish with toppings. Serve warm.
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