Secret Steamed Eggs

This is likely one of the easiest ways to eat half a dozen eggs.

Three beautifully jammy steamed eggs sitting on top of a secret, creamy steamed egg custard. A treasure trove of eggy deliciousness.

I was inspired to make another dish from Culinary Class Wars Season 2—Witch with a Wok’s Secret Steamed Eggs.

Not gonna lie I tried this a couple times to get the cook time on the eggs just right. So… I ate a LOT of eggs for this. You are welcome. I’ll do it again anytime.

*For best results, weigh your eggs and broth when making the steamed eggs. Ideal ratio is 1 part egg, 2 part liquid.

Let’s make it!

Recipe:

Makes 1 bowl

Special Equipment:

• Steamer

• Sieve

Dried Shrimp Broth:

• 5 cups water

• 1/2 white onion

• 5g dried shrimp

• 1 green onion

• 3 small anchovies

• 1 piece kombu

In a small pot, add all of the above dashi broth ingredients.

Place the pot over medium heat and bring it to a simmer.

Let the broth simmer for 25-30 minutes. It should turn a light golden colour but remain clear.

Remove from the heat and set aside to cool slightly.

Sweet Soy/Vinegar:

• 8ml Chinese black vinegar (Chinkiang)

• 10ml light soy sauce

• 10ml water

• 5g granulated sugar

In a small bowl mix together the above ingredients. Stir to dissolve the sugar.

Set aside to use later.

Steamed Eggs:

• 3 eggs (for custard), room temperature (150ml)

• 3 eggs (for top)

• 1 cup Dried Shrimp Broth 1 (280ml)

• 5ml rice wine

• 8ml Shaoxing wine

• pinch of salt
  

• 2 green onions, for topping

• 2 long green peppers, for topping

• 1 batch green onion oil (prepare when about to serve)

• 1 batch sweet soy/vinegar

• pinch of chilli flakes

Prepare your green onion and green pepper garnishes beforehand. Slice the green onions thinly, and remove the seeds from the green peppers. Set aside.

Before steaming the eggs, place a bamboo steamer basket (or a metal steamer basket) in a large pot.

Add 2-3 inches of water to the pot. Place it over high heat and bring the water to a boil. Once boiling, reduce the heat to the lowest setting: The water should not be bubbling. Only steaming.

Weigh your eggs and broth for the best final texture! In a bowl, whisk together 3 eggs, the broth, rice wine, shaoxing wine and a couple pinches of salt.

Use a fork or chopsticks to beat everything together until no streaks of whites remain.

Pass the mixture through a fine sieve and into a large, heatproof bowl situated inside your prepared steamer basket. Getting rid of any remaining solids ensures silky smooth eggs.

Make sure bowl is not tilted. Pop any bubbles that may have formed on the surface. Cover with the steamer lid.

Let the the egg steam for 20 minutes. Low and slow will result in a smooth custard. Too high of heat will cause the egg to souffle— not ideal!

After 20 minutes, remove the lid. Check to see if the egg has set. It should wobble only slightly in the center when the edge of the bowl is tapped.

Crack your remaining 3 eggs in a separate bowl, and then carefully transfer them onto your set steamed egg. Arrange the yolks so that they are situated nicely.

Cover again with the steamer basket lid, and set a timer for a final 8 minutes.

*I found 8 minutes results in a nice soft yolk! Anything longer and the yolk will be harder. However, this is up to your personal preference.

When the timer goes off, uncover the egg and promptly remove it from the steamer basket.

Garnish with the chopped green onion and sliced green peppers. When ready to serve, make the green onion oil (see below).

Green Onion Oil:

• 3 green onions

• 1/4 cup neutral oil (vegetable or peanut)

*Make only when ready to serve!!
Remove the roots from your green onions, and chop into thin slices.

In a small saucepan, add your oil and place over medium heat. When the oil starts to shine and glisten, add your chopped green onions.

Swirl the green onions in the hot oil for about 1-2 minutes. It should become fragrant.

When the green onions begin to turn golden and the oil is smoking remove from the heat and immediately pour a few spoonfuls onto the green onions garnishing your steamed eggs. This helps further bring out the green onion aroma!

To finish: Top your steamed eggs with a drizzle of sweet soy/vinegar and a sprinkle of chilli flakes.

Eat right away by itself or with a bowl of fresh hot rice. Enjoy!