Easy Chinese Steamed Eggs
Chinese Steamed Eggs – This is my new addiction and all you need are eggs, water, and a few condiments you probably already have in your kitchen (oh, and a steamer!).
Chinese new year is coming up and what better way to ring in the new (Chinese) year with these silky eggs!
If you haven’t tried them, you MUSTTTTTT!
The base is:
– keto
– paleo
– low carb
– high protein
– grain and gluten-free
– dairy free
NOTES
The perfect egg water ratio
The ideal egg water ratio should be around a 1:2 ratio (1 part water to 2 parts egg) in volume. Too much egg will result in a hard curd and too much water will make it impossible to turn the mixture into a solid form.
You can also replace the water with bone broth for a more rich taste (and more protein!) but I just used water here.
The ideal water temperature
Warm water works best for Chinese steamed eggs. The right temperature helps the beaten egg and the water to combine. Ideally 115 degrees F. If the water is producing small bubbles that should be good (not huge bubbles that burst!)
Avoid lumps and bubbles
In order to make the steamed egg silky smooth, you need to remove as many bubbles in the egg mixture as possible. I suggest using a sieve (as I did here) to filter when pouring the mixture into the bowl and then removing any additional bubbles that are lingering after filtering.
Steamer set-ups
There are two options:
Use a regular steamer (THIS ONE is what I used)
Use a large pot that is wide enough to place your bowl along with a small wire rack to set the bowl on. Make sure the water level is low enough not to splash into the bowl and high enough to complete 10 minutes of steaming without evaporating entirely.
Avoid dripping water
Unless using a traditional bamboo steamer which allows the steam to escape from the lid, I suggest you cover the bowl with either a small plate or another bowl of the same size as I did here. This is to prevent the condensation on the lid from dripping onto the smooth surface of the egg.
Optional garnish
If you want to make this more of a full meal and “beef it up” (no pun intended!) garnish with cooked beef, chicken, and/or vegetables like mushrooms, etc.
Recipe
Ingredients:
– 3 eggs
– warm water, double volume of the beaten eggs, about 1-2 ladle scoops full (see notes above)
– 2 tsp chives or scallions, finely chopped
– drizzle of reduced sodium organic soy sauce OR Kasandrinos balsamic vinegar (any flavor will do but I love their jalapeno and fig flavors!)
– drizzle of Kasandrinos organic EVOO (25% off code: LILSIPPER)
– optional garnish (see notes above)
1. Start boiling your water in your steamer while you prepare the eggs.
2. Pour warm water into the bowl with the eggs and beat well until bubbles form at the top.
3. Pour the mixture through a sieve into your serving bowl.
4. By now, your water should be boiling in your steamer. Place the bowl into your steamer and cover with either a small plate or extra bowl (I prefer the extra bowl method since it’s easier to remove). Be careful not to burn yourself.
5. Steam for 10-12 minutes over a medium heat.
6. Check the center to make sure it’s done. If the center is still watery, continue steaming until it’s jiggly but not too firm (it should resemble the texture of soft tofu).
7. Carefully remove the bowl from your steamer and let it cool for a few minutes. Slice the steamed eggs into cubes with a knife, add chives / scallions, drizzle with soy sauce / balsamic vinegar and Kasandrinos olive oil….then ENJOY!
*If adding garnishes as mentioned in the notes, do so now. I think this pairs nicely with a side of kimchi!
