Steamed Egg With Chinese Sausage Water Egg Recipes

CHINESE STEAMED EGGS (蒸蛋羹)

Steps:

• Pour warm water into the beaten eggs. Add salt then stir well.
• Through a sieve, pour the mixture into 2 small serving bowls. Sprinkle chive over if using.
• Cover the bowls with cling film. Pierce to allow the steam to escape.
• Steam for 10-12 minutes over a gentle heat (place the bowls in when the water starts to boil).
• Season with light soy sauce and sesame oil (if you wish, cut through the curd several times to let the sauce penetrate). Serve warm.
• If using extra garnish: Steam the egg as usual for 7 minutes, then place in prawns and vegetables. Steam for a further 3 minutes.

CHINESE STEAMED EGG 蒸水蛋

Steps:

• Prepare all ingredients needed.
• Crack three eggs into a large bowl.
• Lightly beat eggs and then slowly add in warm water.
• Add seasonings and mix well.
• Strain egg mixture into a shallow heatproof bowl.
• Cover with heatproof cling wrap.
• Gently place the bowl onto a prepared steamer.
• Steam over LOW HEAT for 10 minutes, or until set. And we're done!
• Meanwhile, fry minced garlic till golden brown in oil and set aside.
• Sprinkle chopped spring onions, fried garlic, light soy sauce over the egg custard and serve hot. Goes so well with hot steamed rice. As always, ENJOY!

CHINESE STEAMED EGG

Steps:

• First you need to determine how much water or stock you will need. As eggs differ in size, the amount will depend on the volume of the eggs that you use for this recipe. I can give you a guide, but if you want perfect Chinese Steamed Eggs, it's best if you measured your eggs. In a medium bowl, lightly beat the eggs together with a fork. Measure out and take note of the volume of the eggs (cups or milliliters). If you have a 2-cup measuring cup, you can beat the eggs directly into the cup to get a measurement. My four eggs totaled 200 milliliters (just under 1 cup).
• The amount of water or stock you will want is between 1 1/2 to 2 times the volume of the eggs. So if you have 200 milliliters of egg, you could use between 300 - 400 milliliters of water, depending on your preference. 300 milliliters of water or stock will give you a firmer texture than if you were to use 400 milliliters. For reference, in the photos, I used 300 milliliters of water.
• Slowly mix the water in with the eggs. Mix in salt if using.
• Carefully pour the eggs through a fine mesh strainer and evenly divide into two bowls. The strainer will catch any larger pieces of the egg, as well as break apart much of the bubbles or foam that may have formed. If you have the time, allow the egg to sit for a few minutes so any remaining bubbles on the surface pop.
• Cover the eggs with aluminum foil. This is to prevent any water droplets from the steamer from falling directly onto the eggs, making the surface of the steamed eggs rough.
• Gently place the bowls onto a prepared steamer. Steam over low heat until the eggs are set, about 10-14 minutes, depending on the shape and depth of your bowls. For reference, in the photos, the eggs were steamed for 12 minutes.
• Carefully remove from steamer and garnish with desired toppings. Serve warm.

STEAMED EGG WITH CHINESE SAUSAGE ("WATER EGG")

Steps:

• THE PREPARATION 1. Boil the 2 cups of water for 5 minutes, remove from heat and cool (this is to drive out the air so that the finished custard will have no bubbles). Reserve. Boil sausages 15 minutes in water to cover; drain, cool, and slice thin crosswise. Cut scallions into 1/8-inch slices. Beat the eggs lightly and add the reserved water, wine, salt, pepper, oil and sugar. Strain the egg mixture into a suitable shallow bowl (the flatter the better, so long as it fits the steamer you intend to use). Add the sausage slices, scallions and coriander leaves and distribute them evenly throughout. THE COOKING 2. Steam for 10 to 15 minutes, or until the custard is set. Just before serving, pour the soy sauce over the top of the custard and tilt the dish to distribute it evenly.