5 Tips for the Smoothest, Silkiest Chinese Steamed Eggs 蒸水蛋

Steamed egg custard 蒸水蛋 is one of the most comforting Chinese home-style dishes. The literal translation is steamed water eggs and it really only needs two ingredients like the name suggests. But of course, you can spice it up and add your own topping as you please. (minced pork, shrimp, salty eggs, etc.) We are going to show how to make basic steamed eggs. And of course, I’m going to show you some tips I’ve learned over the years to give you the smoothest, silkiest egg custard you will ever have. I'll cover: the best egg-to-water ratio, water temperature, how to avoid honeycomb and craters on your eggs, and how to steam it to give it the best texture. This dish is perfect for times like this when you need minimal ingredients and can add an extra dish in a jiffy if you don’t have enough dishes.

Ingredients:
- 4-6 Large Eggs
- warm Water (1.5x the amount of eggs by liquid volume)
- Salt to taste

Recipe
- Heat water in your steamer on high heat.
- Measure eggs in a liquid measuring cup, and note down the measurement. Pour the eggs into a large bowl and whisk lightly.
- Add 1.5 times the amount of warm water to the eggs. Salt to taste, then whisk.
- Slowly pour through a strainer or sieve into a 9” pie dish or steaming plate of choice.
- Remove any bubbles with a spoon.
- Wrap the dish tightly in cling wrap.
- Add the wrapped dish to the steamer, and turn down the heat to medium.
- Steam for a total of 10 mins, opening the lid once halfway through the cook.
- Remove from the steamer, and garnish with fresh scallions, sesame oil, and soy sauce.

1. The golden ratio is 1:1.5
First, determine how many eggs you’re going to use. I usually go for about 4 eggs for a dish this size.
Measure out the eggs in a measuring cup then measure out the water 1.5 times the egg.
This ratio will give you the smoothest, silkiest texture.

2. Use warm water.
This is something my grandma and my dad always did and then I just do it and it turns out good. I mean 3 generations that’s good proof right? But I did a little research and it seems like tap water has additional small air bubbles that would affect the smoothness of your eggs. So use warm or previously boiled water for a smoother egg texture

3. Remove the bubbles
During whisking, there will be a lot of air bubbles. And this is tip number 3, you must get rid of the air bubbles. Otherwise, your eggs will come out like a honeycomb.
Use a sieve and slowly pour it into a shallow dish.
Then spoon out the rest of the air bubbles on top.

4. Next, wrap your dish tightly with cling wrap or foil.
This is to stop the evaporation water from the lid from dripping back onto the eggs causing little craters.
Prepare your steaming device. I usually use a wok with a rack.

5. Give it a breather
We steam for a total of 10 minutes, about halfway we let some steam out just so that it doesn’t overcook.

Garnish with some fresh scallions and pour on a little bit of sesame oil and soy sauce. Don’t over-season this dish. It highlights the soft textures and fresh taste of the eggs. Simple comfort food at its best.


This series of videos is a little different from the sous vide recipes we usually do. Our hope is that by showing you easy recipes and hacks you can do at home you can recreate simple comfort foods that you may crave during these unprecedented times. Please let us know if you want there are any particular recipes you want us to show you.

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