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)
