Steamed Eggs

Method8 steps · about 15 min

1. 1

   Step 1: Chop the 2 scallion stalks and reserve for the final garnish.

   Uses 2 stalks scallions

   
2. 2

   Step 2: Place a rack in the wok and use a heatproof bowl that fits with enough clearance for safe removal. Add separate steamer water to reach about one third to halfway up the outside of the bowl without flowing into it. Remove the bowl, cover the wok and bring the water to a boil over high heat.

   Uses Water for steaming, enough to reach one third to halfway up the heatproof bowl

   
3. 3

   Step 3: Crack the 4 eggs into a mixing bowl and beat with the 1/2 tsp salt, 1/2 tsp chicken bouillon and 1 tbsp oil.

   Uses 4 eggs · 1/2 tsp salt · 1/2 tsp chicken bouillon · 1 tbsp oil

   
4. 4

   Step 4: Use the 2 cups water warmed to 35–45°C, warm rather than hot enough to cook the eggs. Mix 1/2 cup into the beaten eggs until bubbles form, then mix in the remaining 1 1/2 cups until evenly combined.

   Uses Seasoned beaten eggs · 2 cups warm water (35–45°C), divided

   
5. 5

   Step 5: With the wok water boiling over high heat, carefully place the empty heatproof cooking bowl on the rack. Pour in the prepared egg-water mixture and cover the wok.

   Uses Prepared egg-water custard mixture · Boiling steamer water and rack

   
6. 6

   Step 6: Keep high heat until the steamer water returns to a boil, about 1–4 minutes. Then reduce to a gentle simmer and steam for about 8 minutes. The source’s metal-bowl alternative turns off the heat for this covered period using retained heat; use only one route. Bowl material and depth affect the time, so continue gentle steaming if needed until the custard is set with a soft gelatin-like wobble and reaches 71°C in the centre.

   Eight-minute covered phase after water returns to a boil · 8 minUses Custard mixture in its heatproof bowl

   
7. 7

   Step 7: Once the custard is fully cooked, uncover and add the reserved chopped scallions and dash of white pepper to taste.

   Uses Fully cooked set egg custard · Reserved chopped scallions · 1 dash white pepper, to taste

   
8. 8

   Step 8: Use oven mitts or a suitable bowl lifter to carefully remove the hot bowl from the wok and serve.

   Uses Finished garnished steamed egg custard