Steamed Egg

Serves: 1-2

Prep Time: 5 min

Cook Time: 15 min

Classically soft and packed with flavor, this Chinese staple is easy, nutritious and delicious. Double the recipe for more, or serve as an appetizer to the main course.

Ingredients

3 eggs, beaten

¾ cup water

Salt

1 tsp soy sauce

1 tsp sesame oil

Scallions, to garnish

Instructions

1. Beat the eggs in a measuring cup to see how much volume you have.

2. Multiply the volume by 1.25x and measure out that amount in water. Pour the water in the eggs, add in a pinch of salt and beat thoroughly.

3. Pour the beaten egg mixture through a mesh strainer into a steam proof bowl(s), and remove any air bubbles by spooning them out.

4. Cover the bowl(s) with aluminum and poke tiny holes with a toothpick or fork, in order to let steam out.

5. Place a medium pot of water over medium-high heat and a bamboo or metal steamer on top of that, and wait for it to boil. Once boiling, add in the egg and let it steam for 15-17 minutes, lid on.

6. When the top is set and the mixture is jiggly but doesn’t break, then you’re ready to eat.

7. Turn off the heat, and carefully remove the hot bowl from the steamer.

8. Pour on a drizzle of soy sauce, sesame oil and add any garnish. Enjoy!