13:56, 31 Aug 2023, author: Ermakova M.

Chinese custard egg

Name: Chinese custard egg
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Chicken egg - 3 pcs.; Water - 80-90 ml; Salt - to taste; Little sesame - to taste; Green onion - 1 stalk

Steamed egg custard is a popular Asian dish originating from China. This is a simple, tasty and healthy option for making eggs for breakfast.

Photo source: 123rf.com/profile_mtoome

In fact, Chinese steamed egg custard is a kind of opposite of an omelet, traditional for European cuisine. With exactly the same initial ingredients - egg, water and salt - the opposite result is obtained.

Judge for yourself: while we achieve fluffiness, airiness and porous texture by all means, by beating and foaming eggs, in China they do the opposite - they filter, stir in a certain way and infuse the egg mixture to get rid of the slightest air bubbles.

As a result, after 7–10 minutes of steaming the egg mixture, you get a silky, incredibly tender and delicious “egg cream” (you can’t call it otherwise). In appearance and texture, the dish resembles baked custard, only it tastes salty.

It may sound confusing, but in reality - cooking for 5 minutes, and the taste is wonderful! Try it!

Chinese custard egg

Кухня: Chinese, ЗОЖ, калории: 91, время приготовления: 00:15

Ингредиенты

Chicken egg - 3 pcs.

Water - 80-90 ml

Salt - to taste

Little sesame - to taste

Green onion - 1 stalk

Рецепт

1. To prepare the basic version of the Chinese egg custard you will need: 3 large eggs, water and salt. A few pinches of chopped green onions and a little sesame or other tasty oil, to serve and give the taste "character"

2. Instead of butter and onions, or along with them, you can add a little ham, mushrooms, or other aromatic ingredients to the egg mixture.

3. Mix eggs thoroughly.

4. Strain 1 or 2 times for a smooth mixture.

5. Add a few pinches of salt (to taste) and gradually pour in the water. The standard recommendation is to add water at a ratio of 2/3 of the amount of egg mixture. I ended up with 125-130 ml of egg mix and I added 80-85 ml of water.

6. Sometimes it is advised to measure the proportions with an eggshell - half an eggshell of water for each egg. You can experiment with the amount of water, there are restaurant versions of the dish, in which the proportions of water and eggs are 1.5:1.

7. Slowly stir the mixture until a homogeneous consistency is obtained and the salt dissolves. An important point - you need to mix the mixture strictly in one direction.

8. Choose any - clockwise or counterclockwise, but do not change the chosen direction. This is not a feng shui question, but a technological necessity - stirring in different directions creates air bubbles in the mixture, which can spoil the creamy texture of the dish.

9. Pour the mixture into portion molds and leave for a few more minutes to evaporate the last air bubbles. Any form for baking, a cup or an ordinary bowl, is suitable, the main thing is that the volume of the dishes allows you to save 1–1.5 cm of free space between the cream and the edges of the form.

10. Cover the molds tightly with foil and place in a pot or steamer. Fill the saucepan with cold water, place the cream molds over the water and cover tightly. Bring the water to a boil and, reducing the heat so that the water simmers gently, cook for 7-15 minutes.

11. The minimum boiling point is another important point in cooking. I tried to cook the cream in a slow cooker, in the “steamer” mode, but it turned out to be a regular omelette, because the temperature and intensity of boiling were too high.

12. The exact cooking time depends on the diameter and height of the mold. After 7-8 minutes, check the readiness of the cream by sticking a wooden skewer into the center. If the skewer comes out dry, the cream is ready.

13. Sprinkle the finished cream with a pinch of chopped green onions, sprinkle with a few drops of sesame or other tasty oil. I also add a pinch of roasted sesame seeds.

14. Chinese egg custard is ready! Bon appetit!