My Chinese neighbor taught me this and I swear I’m never eating eggs any other way!

1. In a large bowl, crack the eggs and beat them gently to avoid creating too many bubbles, aiming for a consistent mixture without overdoing it.
2. Dissolve the salt in your choice of water or broth, then pour the liquid into the egg mixture, stirring well to combine.
3. Strain the egg mixture through a fine-mesh sieve into a heatproof dish to ensure a smooth custard. This also helps remove any large egg white pieces that didn’t break down during mixing.
4. Cover the dish with aluminum foil or a lid. Pour water into the steamer and bring it to a boil, then place the dish inside the steamer.
5. Steam the eggs over low to medium heat for about 12 to 15 minutes, or until the eggs are just set with a slight jiggle in the center.
6. Carefully remove the dish from the steamer (it will be hot!) and uncover it. Drizzle light soy sauce and sesame oil over the top and garnish with chopped scallions.
7. Let the eggs cool for a few minutes before serving – the dish is traditionally enjoyed warm, not hot.
Variations & Tips
– If you prefer a different texture, adjust the water-to-egg ratio. More water will result in a softer, more delicate custard, while less water will yield firmer eggs.
– Experiment with the base liquid for different flavors—try using chicken, duck, or vegetable broth instead of water.
– For added luxury, some like to place a few cleaned, raw shrimp or a scoop of rehydrated dried scallops in the dish before steaming.
– Should you encounter water condensation on the surface after steaming, gently dab it away with a paper towel for a more aesthetically pleasing presentation.
– Pressed for time or lacking a steamer? This dish can be made in a pot using a steaming rack or even in an electric rice cooker with a steaming function.
– Always steam on low to medium heat because high heat may cause the eggs to cook too quickly, leading to an undesirable texture.
– To add a touch of green, incorporate finely chopped Chinese chives or parsley into the custard before steaming for an understated twist.