Pairs well with Daddy Lau's Silky Steamed Eggs
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Daddy Lau's Silky Steamed Eggs
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A simple and traditional Chinese recipe for silky steamed eggs, perfected with a two to one egg to water ratio for the ultimate smoothness.
00:10:00 total
Serves 4
easy
Cold Starter / Salad
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Ingredients
- eggs - 4
- salt - watch the video to see (to taste)
- chicken bouillon powder - watch the video to see
- oil - watch the video to see
- warm water - 2 cups (not cold, for silkiness)
Instructions
- Prepare Egg Mixture: Crack eggs into a bowl. Mix in salt, chicken bouillon powder, and oil.
- Add Water: Add a quarter of the warm water into the eggs and mix. Then, pour the remaining water and mix again until it begins to foam slightly.
- Prepare for Steaming: In a wok with a simmer rack, pour enough water so that the outside of the bowl is about halfway submerged. Place an empty bowl in the wok.
- Steam the Eggs: Pour the egg mixture into the bowl in the wok. Steam on high heat until the water boils again. Once boiling, turn the heat to a low simmer and cook for another 8 minutes.
