Silky Chinese Steamed Eggs

Chinese steamed eggs are something anyone can make — they’re simple, comforting, and need just a few ingredients. But want to know the secret to that ultra-silky, smooth-as-custard texture with no bubbles? Stick around!

Recipe

Serving: 2
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
5 large (1 cup) eggs
1/10 teaspoon salt
1 ½ cups lukewarm chicken stock (between 98 to 105 degrees F)
1 teaspoon sesame oil

Instructions

1. In a mixing bowl, add the eggs and salt. Whisk. Pour in the lukewarm chicken stock. (The ratio of eggs to liquid is about 1 to 1.5) Whisk.
2. Through a fine mesh strainer, pour the egg mixture into the serving bowl. (So there are no more air bubbles.)
3. In a steamer over high heat, bring water to a boil. Turn to low heat, place in the serving bowl, and cover it with a plate. (This would prevent any water droplets from falling on the eggs and creating uneven surfaces.) Cover the lid, and steam until the eggs are cooked through, about 13 minutes.
4. Turn off the heat, and let it rest in the pot for 2 minutes before uncovering. Uncover and carefully remove the serving bowl.
5. Drizzle with the sesame oil and serve!