Steamed Egg | 鸡蛋羹
2 eggs
Water (boiled and cooled)
1 pinch of salt
1 green onion
A few drops of sesame oil
Soy sauce to taste
Crack two eggs into a glass measuring cup. Add water to cup so that there is 1 part egg to 1 1/2 parts water. Boiling the water beforehand means fewer bubbles which makes for a smoother end texture. Add a small pinch of salt and beat eggs in one direction until egg and water are thoroughly mixed.
Pour egg mixture through strainer into one large, heat-safe bowl or two small ones. Place into steamer and steam for 12-15 minutes over high heat depending on size of bowl(s). Sprinkle with chopped green onions, a few drops of sesame oil, and soy sauce to taste. Serve hot.
Variations:
- Add chicken or dashi broth instead of water.
- Thinly slice shitake mushrooms and add to egg mixture before steaming. You can add other vegetables as well that either don't take a long time to cook or are already cooked.
- To turn into a heartier meal, incorporate almost fully cooked shrimp or other seafood.
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