Steamed Eggs (Chinese)

chinese-steamedeggs I love the silky suppleness of chawanmushi, the Japanese savoury egg custard. And I love the fluffy unevenness of the American diner-staple scrambled eggs. Somewhere in between these two planes lie one of the most delectable and practical egg dishes of all time. What are steamed eggs? As opposed to being an established dish of any specificity, steaming eggs is a homestyle Chinese method for cooking eggs. If it’s your first encounter with the ethereally fluffy baby-food specialty, give it a try more or less on its own. A dab of chile oil and a smattering of fresh herbs like cilantro are a good starting point - and you may just want to stop there.

For the Eggs:
5 eggs
water, chicken stock or milk (500 mL)
1 Tbsp. fish sauce
1 tsp. chicken bouillon powder

For the Sauce:
1½ tsp. light soy sauce
1 Tbsp. water
½ Tbsp. sesame oil
spring onion, finely chopped

In a bowl, mix together the eggs, fish sauce, chicken bouillon powder and water.

Use a sieve to strain the mixture through and onto a steam-safe dish, removing any clumps. Tip: Pour it through slowly to minimise the number of bubbles. Scoop out any bubbles on the surface.

Cover the dish with plastic glad wrap or a plate. This step is vital for a smooth surface. It stops water droplets from dripping onto the surface, which is the main cause of unevenness.

Bring the steamer to a boil then lower the heat to low and steam for 13 minutes or until just cooked.

Take the steamed eggs out and enjoy immediately as is or with rice. For extra flavour, pour over the light soy sauce mixture and sesame oil, then garnish with spring onions.

Cook's Notes:

Use warm water. This will help the liquid and egg combine better. If you're using the egg shell method, add 5 half shells of hot water into a bowl with 5 egg shells of cold water.
Steam using a thin dish. You want the custard to cook through from the outer rim to the center as evenly as possible. We generally opt for a thin metal dish.
Use a bamboo steamer. Bamboo steamers are designed to let some of the steam to escape, leaving dishes free from dripping condensation so you don't have to wrap or cover it prior to steaming. Another bonus is it infuses a wonderful earthy aroma.
Make sure to let the eggs come closer to room temperature before whisking.
Since the savoury custard is seasoned before steaming, pouring sauce on top is entirely optional. If you find the balance to salty, add a hint of sugar to the sauce mix.
To get the ideal balance, you need a 2:1 ratio in favor of liquid or keep half an egg shell and fill it up to pour in four times the number of eggs used. For example, if you used 5 eggs then you would add 20 half shells of warm water.