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How to make Cantonese Steamed Egg

Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Chinese
Keyword: Easy, Egg, Quick, Steamed
Servings: 4

Equipment

  • Steamer

Ingredients

  • 3 Eggs
  • 300 ml Chicken Stock / Water
  • Salt To Taste, not needed for salted chicken stock.
  • Scallions Chopped
  • Steamed Fish Soy Sauce See post for recipe

Instructions

  • Gently whisk your eggs until homogeneous, be careful not to incorporate air into the eggs.
  • Add in the chicken stock and mix well.
    • If you are using water, add salt beforehand, it should taste well-seasoned.
  • Pour the mixture into the dish through a sieve. Wrap the dish with plastic wrap to prevent water from dripping down from the lid.
  • Steam on high until set, approximately 10minutes
  • Sprinkle scallions on top of the egg and spoon soy sauce on top before serving.
  • Serve and enjoy

Notes

To prevent small bubbles from forming in your egg, you can use water that has been boiled and then cooled or water that has passed through a coffee filter.
Make sure your steaming setup is not slanted to achieve optimal presentation.