Chinese Steamed Water Eggs

Name: Chinese Steamed Water Eggs
Yield: 2 servings
Cuisine: Cantonese
Ingredients: 2 eggs; 200ml water; 1 tsp chicken powder; 1/2 tsp salt; A little sugar; A little ground white pepper; 1 tbsp chopped spring onion; Soy sauce, to taste; Cooked oil or sesame oil, to taste; You can replace the water, chicken powder, salt and sugar mixture with 200ml chicken stock.; The egg-to-water ratio is 1 to 2.

by CookWhatHK0 saved

Chinese Steamed Water Eggs whisk eggs with seasoned water at a one-to-two ratio, strain, then steam to a silky custard with spring onion and soy.

Chinese Steamed Water Eggs

蒸水蛋

Ingredients

材料

2 eggs

雞蛋 2隻

200ml water

水 200毫升

1 tsp chicken powder

雞粉 1茶匙

1/2 tsp salt

鹽 ½茶匙

A little sugar

糖少許

A little ground white pepper

胡椒粉少許

1 tbsp chopped spring onion

蔥花 1湯匙

Soy sauce, to taste

豉油適量

Cooked oil or sesame oil, to taste

熟油或麻油適量

You can replace the water, chicken powder, salt and sugar mixture with 200ml chicken stock.

可直接用 200 毫升雞湯代替水、雞粉、鹽和糖的混合物。

The egg-to-water ratio is 1 to 2.

蛋和水的比例為 1 比 2。

Instructions

做法

Mix together the water, chicken powder, salt, sugar and pepper.

將水、雞粉、鹽、糖和胡椒粉拌勻。

Beat the eggs into a liquid, then gradually add the seasoned water to the eggs and mix well.

雞蛋打成蛋液，將調味水逐少加入蛋液中拌勻。

Prepare another container and strain the egg mixture through a sieve to remove impurities.

準備另一個容器，用網篩隔去蛋液中的雜質。

Boil a pot of water and pre-heat the plate in it. Once the water boils, pour in the egg mixture, cover, turn to medium heat and steam for 3 minutes, then turn off the heat and let it sit covered for 15 minutes.

煲滾一鍋水，碟亦預先放入鍋中加熱，水滾後倒入蛋液，上蓋轉中火蒸 3 分鐘，然後熄火焗 15 分鐘。

Sprinkle with chopped spring onion, soy sauce, hot cooked oil or sesame oil to taste, and serve hot.

隨意灑上蔥花、豉油、熟油（已加熱）或麻油調味，趁熱食用。