After a few attempts at the stirred Korean version of steamed egg, we finally landed on the traditional Chinese steaming method instead — simpler, more forgiving, and silkier than anything we managed on the stovetop. Paired with a quick pan of caramelised brussels sprouts, zucchini and spring onion, it’s flexible enough for breakfast, a light lunch, or a cold leftover spooned over fried rice.

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SILKY CHINESE STEAMED EGG WITH CARAMELISED VEGETABLES

Ingredients

  • 6 eggs
  • 2 tsp salt
  • 2 tsp chicken stock powder
  • 1½ cups (375ml) warm water, a little warmer than blood temperature
  • 2 tbsp spring onion or chives, finely chopped
  • 1 tbsp soy sauce, to serve
  • 1 tsp sesame oil, to serve
  • White pepper, to serve

Caramelised Vegetables

  • 2 cups brussels sprouts, quartered
  • 1 cup zucchini, chopped
  • ½ cup spring onion, chopped
  • Salt and pepper, to taste
  • A small pinch of chilli powder
  • Oil, for frying

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Method

  1. Whisk 6 eggs with 2 tsp salt and 2 tsp chicken stock powder until just combined — no need to whisk vigorously, a gentle whisk is enough.
  2. Add 1½ cups (375ml) warm water, a little warmer than blood temperature, and whisk again to combine.
  3. Pour the mixture through a fine sieve into a wide, shallow heatproof bowl to remove any bubbles or stringy bits, skimming off any that remain on the surface.
  4. Cover the bowl tightly with plastic wrap and pierce a few small holes in the top.
  5. Set a rack (or crumpet ring) in a wok or wide pot and fill with water to just below the rack. Bring to a rolling simmer.
  6. Lower the covered bowl onto the rack, cover the wok with a domed lid, and steam for 7 minutes.
  7. Lift the lid and scatter over 2 tbsp spring onion or chives, then re-cover and steam for a further 7 minutes. (Or stir the spring onion through the mixture at step 3 instead, if you’d rather not disturb it partway through.)
  8. Turn off the heat and leave covered for 5 minutes to finish setting gently.
  9. Remove from the wok, pour over 1 tbsp soy sauce and 1 tsp sesame oil, and finish with a scattering of white pepper. Slice into a cross-hatch of roughly 3cm squares to serve.
  10. For the vegetables, fry the brussels sprouts, zucchini and spring onion in a hot pan with a little oil, seasoned with salt, pepper and a small pinch of chilli powder. Cook over high heat until well caramelised, then serve alongside the steamed egg.

Notes

Chicken stock powder can be swapped for dashi powder, Vegeta, or whatever stock powder you have on hand. Leftovers keep in the fridge a day or two — reheat gently in the steam oven rather than the microwave, which can turn the custard rubbery. Also very good cold, sliced into strips and stirred through fried rice.

steamed egg, egg custard, Chinese cooking, quick and easy, gluten free, fried vegetables, brussels sprouts, breakfast, light lunc