Steamed Egg

Recipe by Cat Yeh

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. You can make one large bowl to share, or divide them into individual portions using the inner linings of the Tatung miniatures.

STEAMED EGG
蒸蛋

Ingredients

• 3 large eggs
• 1 1/4 cup chicken stock or filtered water
• 1/2 tsp rice wine (we use Taiwanese mi jiu 米酒)
• 1/4 salt
• MSG, to taste, optional

To Garnish

• 1 tsp Yu Ding Xing Traditional Firewood Soy Sauce
• Su Mala Chili Crisp, to taste
• Cilantro, optional
• Chopped scallion, optional

Instructions

1. Crack eggs into a bowl. Add stock/water, rice wine, salt, and MSG if using. Whisk until egg and water are fully mixed; the color should be uniform and the mixture frothy.
2. If using one large bowl, strain into a heatproof bowl. If using the Tatung miniatures, remove the stainless steel ramekin linings from 4 Tatung miniatures and distribute the egg mixture evenly among them.
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 if using.