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Steamed Egg with Dashi 蒸蛋

Chinese steamed egg

Steamed egg has a custard and silky texture, so it is very easy for kids to ingest. I think this dish is a good introduction for babies into eating solid foods as well as Chinese cooking in general. It may seem simple to make but it can be quite tricky and take a little while to master that perfect silky texture. When the eggs overcook it becomes “wrinkly” and bubbles form at the top of the egg that isn’t aesthetically pleasing. When it is undercooked, the liquid is runny and looks like pudding. Achieving that perfect evenly cooked egg with a silky texture takes practice and that’s why I have some tips at the bottom of the recipe so nobody has to make the mistakes I made.

Ingredients

Scale
  • 6 eggs
  • 1 ½  cups of water

  • 1 tablespoon of dashi 

  • 2 teaspoons of soy sauce

  • Green Onion (garnish)

Instructions

  1. Break eggs in a prep bowl and whisk with a fork until there are little to no egg whites

  2. Boil 1 ½ cups of water on high heat.

  3. Once water boils, pour in 1 tablespoons of dashi in the pot

  4. Stir dashi for two minutes and then turn off the stove

  5. Using a thinly weaved colander, bring another prep bowl underneath the colander while you are holding it

  6. Pour egg mixture into colander with prep bowl underneath it to catch the eggs

  7. Use fork to separate the egg whites to allow more egg mixture to drip into bowl

  8. Pour an equal amount of dashi broth into a bowl that is equivalent to egg mixture

  9. Combine the egg mixture and dashi broth into a flat 8 inch steam plate

  10. Use spoon to blend the mixture

  11. Pour in 2 teaspoons of soy sauce into egg mixture

  12. Put two cups of water into wok and steam on high heat

  13. Once water boils, put eggs into steaming wok and turn down the heat to medium low

  14. Wrap plate with saran wrap. Do not let saran wrap touch egg mixture. Close the lid and steam for 15-16 minutes minutes.

  15.  After 15 minutes, turn off the stove and let the egg cook in heat for 1 more minute.

Notes

  1. Oversteaming the eggs can form bubbles and the taste will be less silky and soft

  2. An even flat plate keeps the cook of the eggs on a consistent level and is better for this dish

  3. Depending on the deepness of your plate, the time of steaming needs to be adjusted.

  4. My steaming plate is 8.5” diameter, and my plate is 2.5” depth, my egg mixture is around 2 inches in height which accounts for the 8 minutes for steaming time.

  5. If you’re unsure about the cook of the eggs, jiggle the plate of eggs and see if the eggs move. If it is undercooked, liquid will pour out of the eggs. If its jiggling like jello, then its cooked through.

  6. I like using Hondashi for my dashi, it has a good flavor and great shelf life. Check out my link below for what I use in my pantry for these dishes.

Keywords: Steamed Egg