Fluffy Steamed Eggs Recipe (Chinese style)

Eggs: The main ingredient, providing the base for the dish.

Water: Helps to achieve the desired consistency and texture.

Salt: Enhances the flavor of the eggs.

Sesame oil: Adds a nutty, aromatic flavor to the dish.

Green onions: Used for garnish, adding a fresh and vibrant touch.

To achieve the perfect texture for your steamed eggs, make sure to strain the egg mixture thoroughly. This step removes any bubbles and ensures a smooth, silky finish. Additionally, when steaming, keep the heat at a consistent medium level to avoid overcooking and creating a rubbery texture. Covering the dish with plastic wrap or a plate helps to trap steam evenly, resulting in a fluffy and tender dish.

• eggs - Substitute with silken tofu: Silken tofu has a similar texture and can be blended to mimic the consistency of beaten eggs.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor compared to plain water.

• salt - Substitute with soy sauce: Soy sauce provides a salty flavor along with a bit of umami, enhancing the overall taste.

• sesame oil - Substitute with olive oil: Olive oil can be used for a different but still pleasant flavor profile.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the fluffy steamed eggs to cool to room temperature before storing. This prevents condensation from forming, which can make the eggs watery.

• Transfer the cooled steamed eggs to an airtight container. This helps maintain their delicate texture and prevents them from absorbing any unwanted odors from the fridge.

• Store the container in the refrigerator. The steamed eggs will keep well for up to 2-3 days. For best results, consume them within this timeframe to enjoy their optimal flavor and texture.

• To reheat, place the steamed eggs in a heatproof dish and steam over medium heat for about 5 minutes, or until heated through. Alternatively, you can microwave them on medium power in short intervals, checking frequently to avoid overcooking.

• If you wish to freeze the steamed eggs, portion them into individual servings before placing them in freezer-safe containers or resealable plastic bags. This makes it easier to thaw and reheat only what you need.

• Label the containers with the date to keep track of their freshness. Frozen steamed eggs can be stored for up to 1 month.

• To thaw, transfer the frozen steamed eggs to the refrigerator and let them defrost overnight. Reheat using the steaming or microwaving methods mentioned above.

• Avoid refreezing steamed eggs once they have been thawed, as this can negatively affect their texture and flavor.

• Microwave Method:

  1. Place the leftover fluffy steamed eggs in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even reheating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Steaming Method:

  1. Set up a steamer and bring the water to a gentle simmer.
  2. Place the leftover steamed eggs in a heatproof dish.
  3. Cover the dish with a lid or aluminum foil to prevent condensation from dripping onto the eggs.
  4. Steam for 5-7 minutes until heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over low heat.
  2. Add a small amount of sesame oil or vegetable oil to the skillet.
  3. Place the leftover steamed eggs in the skillet and cover with a lid.
  4. Heat gently for 3-5 minutes, flipping once if necessary, until warmed through.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover steamed eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes until the eggs are heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the leftover steamed eggs in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for 20-30 minutes.
  4. Remove from the bag and serve immediately.

• Bowl: Used to beat the eggs until smooth and to mix the eggs with water and salt.

• Whisk: Essential for beating the eggs and ensuring they are well mixed with the water and salt.

• Strainer: Helps to remove bubbles from the egg mixture, ensuring a smooth texture.

• Shallow dish: The container where the egg mixture will be poured and steamed.

• Plastic wrap: Used to cover the shallow dish to prevent water from dripping into the eggs during steaming.

• Steamer: The equipment used to steam the egg mixture over medium heat.

• Knife: Necessary for chopping the green onions for garnish.

• Cutting board: Provides a surface to chop the green onions.

• Measuring cup: Used to measure the water accurately.

• Measuring spoons: Used to measure the salt and sesame oil accurately.

Beat the eggs efficiently: Use a whisk or fork to quickly beat the eggs until smooth.

Pre-measure ingredients: Have your water, salt, and sesame oil ready to go before you start.

Use a fine strainer: Strain the egg mixture through a fine strainer to remove bubbles quickly.

Cover with a plate: Instead of plastic wrap, use a plate to cover the dish for easy cleanup.

Prep garnish in advance: Chop the green onions while the eggs are steaming to save time.