My parents used to make Steamed Egg for my sister and I all the time as kids. Even now, there's always a 50/50 chance that it'll be a part of the gourmet 10-course holiday spreads that my dad conjures up.
On paper, it's an easy dish to make.
However, the devil's always in the details.
Generally speaking, my dad and most Chinese chefs aim for a creamy, soft, and velvety texture.
It all boils down to (heh heh) several factors:
- The water to egg ratio
- The starting temperature of the water mixed with the eggs
- The amount of time spent steaming
Read on to find out how to perfect this Chinese classic!