Introduction: Steamed egg is a nutritious and versatile home-cooked dish suitable for all ages. In Southern China, it's known as "steamed water egg," while in the North, it's called "egg custard." Many of us probably stick to the same method when making steamed eggs. Today, I've summarized 10 different varieties of steamed eggs for you to try. Add some new flavors to your routine life!
Milk Steamed Egg
Ingredients: Eggs, Milk
Method:
1. First, beat the eggs and mix with milk thoroughly (in a ratio of 1:3.5).
2. Scrape off the foam on the surface, cover the container with plastic wrap, and steam over high heat for 15 minutes.
Lap Cheong Steamed Egg
Ingredients: Chinese sausage, Eggs, Salt, Cooking wine
Method:
1. Slice the lap cheong and arrange it in a plate, forming two layers.
2. Crack an egg in the middle, pour some cooking wine around it, sprinkle a pinch of salt on the yolk, and steam until the lap cheong releases its oil.
Pumpkin Steamed Egg
Ingredients: Small pumpkin, Eggs, Salt
Method:
1. Wash the small pumpkin, cut off the top (keep the lid), and remove the seeds and some of the flesh. Beat the eggs, add a little salt and mix well. Then, add an appropriate amount of warm water and continue to mix; the ratio of water to egg is about 2:1.
2. Place the pumpkin bowl and its lid in a steamer and steam for 20 minutes. After steaming, let it rest for a while, then pour in the egg mixture and steam for another 10 minutes.
Soy Milk Steamed Egg
Ingredients: Eggs, Soy milk, Salt
Method:
1. Crack the eggs into a large bowl, add a pinch of salt, and beat well. Add soy milk and mix the soy milk and egg liquid thoroughly. Let it sit for a while, and the foam on the surface will gradually disappear.
2. Pour the soy milk-egg mixture into a flat, shallow container until it's about 80% full. Place it in a steamer and cover with a plate to prevent water vapor from getting in.
3. Start steaming. Once the water in the steamer comes to a boil, continue to steam for 5-6 minutes.
Three-Color Steamed Egg
Ingredients: Eggs, Century egg, Salt, Chicken powder, Oyster sauce, Sesame oil
Method:
1. Crack the eggs into a bowl, beat them, then add oyster sauce, a small amount of salt, and chicken powder.
2. Fill a pot with half a pot of water, place the egg bowl inside, bring to a boil over high heat, then turn to medium heat and steam for about 5-6 minutes, or until the egg mixture is mostly set. Arrange the century egg (peeled and cut into quarters) on top, place a yolk in the center, and steam for another 3 minutes. Drizzle with sesame oil before serving.
Colorful Vegetable Steamed Egg
Ingredients: Eggs, Peas, Carrots, Corn, Oil, Salt, Soy sauce
Method:
1. Crack one egg into a bowl (use a rice-sized bowl for one egg, a larger bowl for two). Beat with chopsticks until even.
2. Prepare a large bowl of warm water, add a little salt for seasoning, and slowly pour it into the egg mixture while stirring, until it's about 80% full. Place in a steamer and steam for about 10 minutes.
3. Heat a pan with a little oil, stir-fry the corn, green peas, and diced carrots until fragrant. Add a little water and cook until almost dry, then drizzle with sesame oil. Add half a spoonful of soy sauce on the steamed egg custard and top with the stir-fried vegetables.
Minced Pork Steamed Egg
Ingredients: Eggs, Minced pork, Oil, Salt, Scallions, Ginger, Ginger
Method:
1. Crack the eggs into a bowl, add a little light soy sauce and salt, and mix well.
2. Add twice the amount of warm water as the egg liquid and mix well. Strain the foam floating on the egg liquid. Finally, cover and place in a steamer.
3. Place over cold water. Once the water comes to a boil, turn to medium heat and steam for about 10-15 minutes.
4. Heat a wok with oil, add fresh ginger slices until fragrant, then remove the ginger. Add scallions and minced pork, stir-frying until the pork changes color. Add a few drops of cooking wine. Continue to stir-fry the minced pork until it turns pale, then add a little dark and light soy sauce, water, and stir-fry. Add scallions, season with a little salt and sugar, and stir-fry until done. Pour the stir-fried minced pork over the steamed egg.
Mushroom Steamed Egg
Ingredients: Eggs, Black fungus, Goji berries, Salt, Chicken powder, Oil
Method:
1. Soak the black fungus, chop it finely. Beat the eggs, add a little salt and chicken powder for seasoning. Add a few drops of raw oil and mix with an appropriate amount of warm water.
2. Put the chopped black fungus into the egg mixture. Bring a pot of water to a boil, place the prepared egg mixture in the steamer and steam for 10 minutes (leave a small gap in the lid). Turn off the heat. Decorate with goji berries on top before serving.
Classic Steamed Egg
Ingredients: Eggs, Light soy sauce, Premium light soy sauce, Vinegar, Sesame oil, Boiling water, Salt
Method:
1. Crack the eggs into a container, add a small amount of salt, and beat until the egg liquid is uniform and the salt is dissolved. Slowly pour the boiling water into the egg mixture, stirring continuously while pouring.
2. Steam over medium-high heat for 5 to 7 minutes. Mix light soy sauce, premium light soy sauce, vinegar, and sesame oil to make a dipping sauce. Slowly pour the sauce over the steamed egg.
Korean Kimchi Steamed Egg
Ingredients: Eggs, Minced pork, Chives, Oil, Salt, Chicken powder, Doubanjiang (broad bean chili paste), Five-spice powder
Method:
1. Pour a little oil into a pan, heat until warm, add minced pork and break it up. Add five-spice powder and doubanjiang and stir-fry evenly. Remove and set aside. Chop the kimchi, wash the chives and cut into small pieces. Beat the eggs until uniform.
2. Combine the egg mixture, water, kimchi, and stir-fried pork sauce in a container. Add a little salt and chicken powder and mix well.
3. Cover with plastic wrap, place in a steamer with boiling water, and steam over medium-low heat until cooked. Add the chive segments and steam for another 1 minute before serving.