Steamed Egg with Chicken Essence
Servings: 2 servings
Ingredients
- 2 eggs room temperature 2个鸡蛋室温
- 200 ml 1 bottle chicken essence + water, room temperature 200毫升（1瓶鸡精 + 水，室温）
- 1/8 teaspoon salt 1/8茶匙盐
Fragrant sauce 香酱：
- 3 tablespoon vegetable oil 3汤匙植物油
- 3 shallots/3 cloves garlic 3小洋葱/3瓣大蒜
- 1 tablespoon light soy sauce 1汤匙生抽
Garnish 装饰:
- 1 tablespoon chopped spring onion 1汤匙葱
Instructions
Prepare the egg mixture
- Lightly beat the eggs in a bowl.
- If you prefer a lighter, fluffier texture, use a whisk.
- If you prefer a more compact yet smooth texture, use a fork.
Mix in the liquid
- In a separate bowl, mix the water, chicken essence, and salt until well combined.
- Pour this mixture into the beaten eggs and gently mix until evenly combined.
Prepare for steaming
- Transfer the egg mixture into a heatproof bowl suitable for steaming.
- Gently remove any bubbles on the surface for a smoother finish.
Steam the eggs
- Bring the water in a steamer to a boil.
- Place the bowl onto the steaming rack.
- Lower the heat to low and tilt the lid slightly to leave a small gap on one side.
- Steam on low heat for 12–15 minutes, or until the eggs are just set.
Prepare the fragrant sauce
- Fry shallots or garlic over low to medium heat until lightly golden.
- Immediately transfer to a bowl to prevent burning from residual heat.
- Add light soy sauce and mix well.
Finish and serve
- Pour 1-2 tablespoon of fragrant sauce over the steamed eggs. (adjust the fragrant sauce to your liking. You can keep the remaining sauce in the fridge for later use.)
- Garnish with spring onions and serve warm.
Notes
Beating the eggs:
You can use either a fork or a whisk to beat the eggs. If you prefer a lighter, fluffier texture, use a whisk. If you prefer a more compact yet smooth texture, use a fork. Remove surface bubbles:
Before steaming, gently remove any bubbles on the surface of the egg mixture. This helps achieve a smoother finish after steaming. Steam on low heat:
Always steam the eggs over low heat. Steaming on high heat may overcook the eggs and cause the surface to turn rough instead of smooth. Tilt the lid slightly:
Leave a small gap by tilting the lid while steaming. This helps release excess steam and allows the eggs to cook evenly, resulting in a smoother texture.
You can use either a fork or a whisk to beat the eggs. If you prefer a lighter, fluffier texture, use a whisk. If you prefer a more compact yet smooth texture, use a fork. Remove surface bubbles:
Before steaming, gently remove any bubbles on the surface of the egg mixture. This helps achieve a smoother finish after steaming. Steam on low heat:
Always steam the eggs over low heat. Steaming on high heat may overcook the eggs and cause the surface to turn rough instead of smooth. Tilt the lid slightly:
Leave a small gap by tilting the lid while steaming. This helps release excess steam and allows the eggs to cook evenly, resulting in a smoother texture.