Steam egg. Chinese steamed eggs or water egg is a traditional Chinese dish found all over China. Eggs are beaten to a consistency similar to that used for an omelette and then steamed. It is sometimes referred to as egg custard on menus.

Smooth, slippery and soft, Chinese steamed eggs requires minimum ingredients yet delivers a delicate look and flavour. Learn how to make it flawlessly! If you ever tried Chinese steamed egg sometimes called as egg custard, it will amaze you by the Soft, smooth and tender steamed egg (蒸鸡蛋) is a comforting food for lots of Chinese children and a. You can cook Steam egg using 10 ingredients and 10 steps. Here is how you cook that.

Ingredients of Steam egg

It's 3 of eggs.
You need 1 bowl of water.
It's 1 teaspoon of sasimi oil.
You need of Little bit of salt.
It's 4 sticks of imitation crab.
Prepare 1 teaspoon of soya sauce.
It's of Tools.
It's 1 of fork.
You need 1 of plate.
Prepare of Teaspoon.

Chinese Steamed Egg (also known as Chinese Steamed Egg Custard) is a healthy breakfast. Learn how steam eggs Chinese style, as well as useful tips and tricks. Steamed egg is one of those Chinese comfort foods that you can never go wrong with. Our Chinese steamed egg recipe is so easy to make at home and so elegant.

Steam egg instructions

Crack the egg into a plate..
Stir it with a fork until it is all yellow..
Add water and stir it with a fork too..
Add sasimi oil and salt..
Cut the imitation crab sticks into cubes.
Add the imitation crab cubes.
Steam it about 10 minutes..
Take it out..
Add soya sauce.
Finish!.

Like boiling water, boiling an egg is a no-brainer, or so they say. If you're like most people, you cook eggs this way in a pot of boiling water and let them cool when they're done. Chinese steamed eggs are irresistible and can send you halfway to paradise. Learn the how to prepare the egg custard from the renowned chefs. · Chinese Steamed Egg (also known as Chinese Steamed Egg Custard) is a healthy breakfast. Learn how steam eggs Chinese style, as well as useful tips and tricks.