A staple dish in most Malaysian Chinese home, this is such a simple but yummy dish. It’s quick, easy and only uses a few ingredients.
This recipe is a base and can be upgraded with additional ingredients such as prawns, mushrooms, minced meat.
A few years back, I learned the tricks to make the perfect STEAMED EGGS – soft and smooth with a nice silky surface.
Here are the KEY TIPS:
* For the perfect consistency, water to egg ratio should be 2:1. To measure this, I just use the half broken eggshell to get the right amount. This should result in a nice soft consistency inside out – not too hard and not too watery. Lukewarm boiled water is best.
* Use a sieve to remove bubbles after beating the eggs with water. Also, place a cling wrap or aluminium foil (with some holes to allow steam to escape) over bowl. The cling wrap/foil will prevent water droplets from the lid to spoil the egg surface.
* Seasoning for eggs should be simple with only salt. Flavours will come from the toppings – i.e. soy sauce, sesame oil, chives/scallion and fried shallots.
For videos and step-by-step process, check out our Instagram post at @thokohmakan.
Sieve the egg mixture to remove bubbles 
Cover with foil 
Steam for 10 mins 
Tadaa!
Perfect Chinese steamed eggs (Recipe)
Course: Lunch, DinnerCuisine: Chinese, MalaysianDifficulty: Easy2
servings5
minutes10
minutesRecipe to make the perfect Chinese steamed eggs.
Ingredients
2 eggs, beaten
Lukewarm water, 2:1 ratio to eggs
Pinch of salt
2 tsp light soy sauce or to taste
Drizzle of sesame oil
Shallots, fried (optional)
Chives or scallion, chopped (optional)
Directions
- Break eggs into bowl and beat it gently. Use eggshells to add water into the bowl based on 2:1 water to egg ratio. Add a pinch of salt.
- Strain the eggs into another stainless steel bowl to remove bubbles. Remove any other bubbles on surface with spoon. Cover the bowl with foil or cling wrap and poke some holes using a fork (this is to prevent water from spoiling the egg surface).
- Prepare water in a steamer/pot and turn on heat. When the water starts to boil, place the bowl on a rack into the steamer/pot. Close the lid and let it cook for 10 minutes.
- Turn off fire and transfer bowl out. Season with sesame oil, soy sauce, scallion/chives and fried shallots. Serve immediately.
Notes
- For the perfect consistency, water to egg ratio should be 2:1. To measure this, I just use the half broken eggshell to get the right amount. This should result in a nice soft consistency inside out – not too hard and not too watery. Lukewarm boiled water is best.
- Use a sieve to remove bubbles after beating the eggs with water. Also, place a cling wrap or aluminium foil (with some holes to allow steam to escape) over bowl. The cling wrap/foil will prevent water droplets from the lid to spoil the egg surface.
- Seasoning for eggs should be simple with only salt.
- Steaming time might vary base on the size of the bowl and wok/pot. Adjust accordingly and note it down for your next session.
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