A perfectly silken steamed egg is a delightful experience. We like ours with soy sauce and chili crisp, but really, just dress it as you like: sesame seeds and sesame oil; minced chives; or eat it plain to relish the savory flavor of the chicken stock. To get the perfect texture, make sure you mix well, strain, and steam with the lid cracked open.

Here’s the recipe from our Yun Hai Tatung Family Cookbook, using a Tatung electric steamer.

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Steamed Egg
蒸蛋

Ingredients

• 3 large eggs
• 1 1/4 cup chicken stock or filtered water
• 1/4 tsp salt
• 1/2 tsp rice wine (we use Taiwanese mi jiu 米酒)
• 1 tsp Yu Ding Xing Traditional Firewood Soy Sauce
• Su Mala Chili Crisp, to taste
• Cilantro, to garnish
• Chopped scallion, to garnish

Instructions

1. Crack eggs into a bowl. Add stock/water, rice wine, and salt. Whisk until egg and water are fully mixed; the color should be uniform and the mixture frothy.
2. Strain into a heatproof bowl.
3. If using a Tatung, add 1 rice cup (180 ml) water into the outer pot. Steam 20-30 minutes with the lid slightly open, which will reduce the strength of the steam so the egg doesn’t overflow or become rough in texture.
4. Let cool with lid open for a few minutes (egg will firm up as it cools) before removing carefully.
5. Drizzle with soy sauce and chili oil.
6. Garnish with cilantro and scallion.