Wednesday, January 7, 2009

Chinese Steamed Eggs (蒸蛋)

Chinese Steamed Eggs is a super tasty home-style dish.

My parents made it often when I was a kid - I adored the silky texture.

I have been making this dish once a week for quite some time now. The nature of this dish allows me to throw all kinds of ingredients into the mix, depending on what I have in the fridge/pantry.

Home versions generally have scallion, century egg, salted duck egg, imitation crab meat, or dried shrimps. Often, ground pork or fresh shrimps are used, too.

I have consistently used scallions, ground pork and shitake mushrooms. The results are great!

Traditionally, water is used. However, I use broth to give it more flavor.

This dish is now permanently in our dinner rotation. I hope you will give it a try!

Chinese Steamed Eggs:

- 4 large eggs
- 1 1/4 cups broth (chilled or room temperature)
- 1/4 tsp salt
- pepper to taste
- 1/4 tsp soy sauce
- 1/4 cup ground pork
- 1-2 shitake mushrooms (diced)
- 1 scallion (chopped)
- hondashi to taste

1. Prepare the steamer. Bring the water to a boil.
2. Heat up pan with cooking oil and stir-fry scallion and mushrooms until fragrant. Add pork, salt, soy sauce, and pepper. Cook until done. Set aside.
4. In a medium-size bowl, break the eggs and use an electric beater to beat the eggs without foaming the mixture.
5. Add broth, pork, and hondashi into the egg mixture.
6. Place the bowl in the steamer. Lower the heat to medium-high.
7. Gently steam for 15-20 min (time varies greatly!). You can open the lid and check if the egg is cooked by making sure the egg doesn't wobble like jelly when you gently shake it. The eggs should be steamed just until firm, so that the texture of the eggs is still smooth and silky.
8. Sprinkle some more chopped scallions on top just before serving. Enjoy!

*Unfortunately, all the pictures I took of my dish were yucky. For nice pictures of Chinese Steamed Eggs, click here.

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Did You Know? Chawanmushi (茶碗蒸し) is an egg custard dish found in Japan that's very similar to this Chinese dish. It is usually eaten as an appetizer. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, and boiled shrimp placed into a tea-cup-like container.

1 comment:

  1. I'm really hungry right now and could use a dish of those eggs. Seriously, I think I'm gonna chop up Pesto and eat him up right now!

    ReplyDelete