Steamed Egg

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This is an absolute must at every hawker stall selling cooked dishes with rice. It is also a dish that is fulfilling to master cooking at home. The key to making it right and to avoid bubbles setting around the edge or overcooking the egg, is to keep the water in the steamer at a steady but low boil. You can use unsweetened soy milk instead of stock for a different flavour and denser texture.

Ingredients

  • Eggs 3
  • Light stock 450 ml (15 fl oz)
  • Sesame oil ¼ tsp
  • Ground white pepper ¼ tsp
  • Salt ¼ tsp or to taste

Method

  1. Whisk all ingredients together until blended. Strain through a very fine mesh sieve— the finer the mesh, the smoother the custard. Strain a second time.
  2. Carefully ladle mixture into 4 individual serving bowls or 1 large bowl. Use porcelain bowls rather than metal; the egg must not be more than 5-cm (2-in) deep whatever bowl you use.
  3. Bring the water in your steamer to a very gentle boil. The water should tremble rather than bubble. Steam individual bowls together for about 20 minutes: a single large bowl should take 25–30 minutes to reach doneness. When it is done, the egg will look just set, slightly wobbly in the centre but not liquid. A toothpick inserted into the centre should come out wet but clean. If it has uncooked egg clinging to it, steam for a few minutes more.
  4. Serve hot, with any of the toppings below.