H can never say “no” to steamed eggs. He can probably eat this stuff everyday. I can make it with 1, 2, 3, or 4 eggs and he will gobble it all up. E thinks this is like a savory kind of “jello,” which it sort of is. She dislikes meats, so this is one way I get some protein into her. S, well, little S is allergic to eggs, so no steamed eggs for him yet. Poor guy. He recently had a flare up of his eczema, so we are backing off on challenging him with baked goods.
Steamed eggs is sort of a dish you can find in most Chinese homes, but difficult to find in Chinese restaurants. It’s like a comfort food. Think of it as a savory egg custard. When made perfectly, it will have a smooth consistency. Some will add meats, fish cake, mushrooms…etc to it. We like it simple in our house. I make it plain with no “toppings.” I think almost all Asian country has a form of this dish. In Japan, it’s called chawamushi. I’ve had it in Korean restaurants, too.
This dish doesn’t call for a lot of ingredients and it’s cheap to make. Obviously, the higher quality eggs you use, the better this is going to taste. Fresh chicken eggs from local farms are going to taste much better than supermarket eggs. Trust me. Yes, fresh farm eggs are more expensive but it’s still cheaper than buying high quality meat, and eggs are nutritious.
Here are some tricks to make perfect steamed eggs that result in a smooth and soft consistency. Over the years, I’ve found that the best ratio of liquid to eggs is 0.5 cup to 1 large egg. This ratio and steaming it over medium or medium-low heat (depending on your stove, but over heat that simmers the water in the steamer) result in a perfect consistency: smooth and soft.
Obviously, the type of broth you use will affect the taste of your dish. In the past, I’ve used homemade pork broth, chicken broth from cartons, and even Hondashi mixed with water. It’s a personal preference. These days, I just use chicken broth from cartons to save me some trouble.
Perfect Steamed Eggs
4 large eggs
2 cups chicken broth (room temperature or cold, but not hot)
salt to taste
1. In a large bowl, gently beat eggs with chopsticks or whisk in a back and forth motion. Try not to introduce air bubbles, if possible.
2. If necessary, add salt to chicken broth to desired taste. Stir to dissolve.
3. Pour measured chicken broth into the beaten eggs mixture. Gently mix together with chopsticks or whisk. Again, try not to introduce air bubbles. Gently pour into a bowl in preparation for steaming.
4. Place a steam rack inside a wide pot. Be sure that the pot is wide enough so that the bowl can be easily placed and removed. Add water to pot so that the water line comes just slightly below the top of the steam rack, but not touching the steam rack. Bring to a rolling boil, then turn the heat down to medium low or medium- enough for small simmering boiling bubbles. Carefully place bowl with egg mixture inside the pot on top of the steam rack. Cover. Steam for approximately 25 to 30 minutes or the custard jiggles.