蒸水蛋
Chinese Steamed Eggs
Ingredients
| Amount | Ingredient | Notes | Substitute |
|---|---|---|---|
| 3.0 large | eggs鸡蛋 | — | — |
| 270 ml | warm water温水 | key: same volume as eggs | — |
| 15 ml | soy sauce酱油 | — | — |
| 3.0 ml | sesame oil香油 | — | — |
Instructions
Steam(12 min)
Beat eggs with warm water and a pinch of salt. Strain through a sieve into a heatproof bowl (removes bubbles for silky texture). Cover with foil. Steam over gentle heat 10 min until just set. Drizzle soy + sesame oil.
Pro Tips for Western Kitchens
Warm water (not cold, not hot) is the secret — it prevents bubbles and ensures even cooking.
💡 Store-bought char siu sauce is fine, but homemade with fermented red bean curd and maltose is a different universe. Once I made it from scratch, I never looked back — the homemade glaze gets that sticky lacquered crust bottled sauces can't match.
💡 I once got ambitious and tried to make my own wrappers from scratch. After two hours, I had misshapen blobs and a flour-covered kitchen. Store-bought wrappers are 95% as good for 5% of the effort — I keep a pack in the freezer for wonton soup emergencies.
Frequently Asked Questions
Nutrition
Per serving (approximate values)
More Like This
Written by Jiajia Kang
Home cook developing Chinese recipes for Western kitchens. Every recipe is tested with ingredients from Trader Joe's, Whole Foods, or Walmart — no wok required.
More about WokTonight →