🥚🥄 Salted Egg Steamed Egg・Hong Kong Style Slippery Dudu Homemade Rice King

Editor's Preface

Steamed egg custard with salted egg is a classic Hong Kong family dish that's quick, delicious, and authentic! The smooth, tender batter is infused with a light salted egg yolk flavor, creating a rich, non-greasy texture. It's a perfect accompaniment to rice. Easy for beginners and satisfying for seasoned experts, this recipe follows the traditional Hong Kong steps with modern tips to ensure you're flawless and achieve tofu pudding-like smoothness.

Ingredients preparation

• 2-3 eggs (room temperature eggs with darker yolks are recommended)

• 1 cooked salted egg (yolk and egg white)

• 1/4 teaspoon salt

• 1/4 teaspoon sugar (necessary but in small amounts to enhance the sweetness of the eggs)

• Water or chicken broth (1:1.5-1:2 egg-to-water ratio, 2 eggs, about 240-300ml)

• A little soy sauce (for seasoning)

• chopped green onions for garnish

• 1 teaspoon cooking oil

Detailed steps

🥄 1. Egg liquid and salted egg processing

• Add salt and sugar to the eggs and beat well, do not stir vigorously.

• According to the Hong Kong style, the egg: water/soup ratio is 1:1.5 to 1:2, which is juicy and tender (1:1.8 is recommended).

• Strain the egg liquid through a fine sieve to remove foam and membrane.

• Dice the salted egg yolks and beat the egg whites slightly and set aside.

🥣 2. Serving and Matching

• Pour the egg mixture into a deep dish, then spread the salted egg yolks evenly (you can also bury some in the middle), and gently mix the egg whites into the egg mixture to make the taste rich.

• If there are bubbles on the surface, you can use a paper towel to absorb them. One more layer will make it smoother.

• Cover with plastic wrap or tin foil (to prevent sweating).

🍲 3. Steaming and cooking temperature

• After the water boils, turn to medium-low heat, place the dish into the pot, cover with plastic wrap/lid, and steam for 8-12 minutes (the thickness of the egg will affect the time).

• Turn off the heat when the surface of the egg liquid solidifies and there is some vibration in the center.

• After turning off the heat, bake for 2 minutes longer to make the egg smoother.

🍛 4. Serve and season

• Sprinkle with chopped green onions, drizzle with a few drops of light soy sauce, and finally add a teaspoon of oil (to enhance the oiliness and aroma).

• Add a little pepper for a more flavorful taste.

Editor's Tips

• The ratio of egg to water must be right, and the egg liquid must be sieved to ensure it is as smooth as tofu pudding.

• Do not use too high a heat when steaming, otherwise it will easily become a honeycomb.

• The traditional method of using cooked salted eggs makes them more fragrant without being fishy.

• If you like, you can add preserved egg granules, water chestnut granules, etc. to make "three-color eggs".

• Cover the dish with plastic wrap or tin foil before steaming to prevent water dripping and cracking.

Eating experience 😋

The slippery custard, fragrant with salted egg yolk, melts in your mouth and pairs perfectly with rice. Simple yet satisfying, every bite is a feast for the senses. Family members will scramble for a bite!

summary

Salted egg steamed egg is a classic Hong Kong home-style dish. It's effortless and tastes incredibly sophisticated. You'll know how to make it all! I highly recommend trying it yourself tonight; both seasoned and beginner cooks will love it. 🥚🥄🍚
Any egg dish, three-color eggs, or variations of your favorite recipe, just tell me and I’ll start teaching!