Steamed Eggs is definitely on top of the must-learn family meal list. It’s super easy to make but there are ways of making it. On one hand we like it smooth and tender and on the other hand we want the rich texture of the eggs to be preserved. Here we would like to share the version we personally like the most. And speaking of the number 1 secret of making perfect steamed eggs? It’s perfect as long as you are cooking for your loved ones!
蒸水蛋 Steamed Eggs
So smooth so tender that you just want to put your lips on it!
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200ml of chicken broth
We usually use eggs from Japan which are smaller in size so relatively less broth is used. You may try various ratios to see which you like best.
Way to making it is also very simple:
1. Mix well the eggs with the broth
2. Pour the mixture into a dish, peel away the foam on top. Wrap the dish with plastic wrap and steam it on high heat for 10 mins (counting from water is boiled). Rest for awhile and add some chopped scallions/ coriander/ soy sauce as you may prefer
If you have a higher standard you may also filter away the egg mixture residues through a sieve. But we are fine with what we do haha
震騰騰 開心心 蒸水蛋
This is the texture of our steamed eggs
Lastly we have this picture for you guys. The white cat is as-smooth-as-steamed-eggs Inkstone and the yellow cat, van Gogh, can’t hold anymore but to bite her because she is too smooth
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