🥚 Steamed Egg・Hong Kong-style slippery home-cooked exquisite recipe

Editor's Preface

Steamed egg custard is a must-have on Hong Kong family tables, boasting simple ingredients, a delicate texture, and a flavor enjoyed by all ages. Many say, "It looks easy, but the execution is key." Whether the egg custard is bubbly, smooth, and fragrant is a function of proportions, heat, and technique. This time, I'm sharing the most authentic, foolproof secrets to making custard eggs, featuring a bonus "Hong Kong Mom's Tips" for guaranteed success!

Ingredients preparation

• 3 fresh eggs (regular size)

• About 330ml of room temperature water (i.e. 1 egg to 1.1 times water)

• 1/4 teaspoon salt

• A pinch of white pepper

• 1 teaspoon oil

• 1 tablespoon soy sauce (to drizzle over noodles when serving)

• Chopped green onions, lard residue, dried shrimps, etc. can be added as desired (according to personal taste)

• A shallow dish for soaking eggs

Detailed steps

🥄 1. The Golden Rule of Egg-Liquid Ratio

• Basic ratio: 1 egg plus about 1.1 to 1.3 times the volume of water, the taste is the smoothest.

• For three eggs, pour ~330ml of water into a measuring cup (or directly use egg shells to fill the amount of water to the number of eggs and then add a little more).

• Add salt and pepper, but be careful not to add too much salt to avoid holes forming when cooked.

• Beat lightly (just enough to break up the mixture, without causing any bubbles), and sieve once (using a fine mesh to remove the foam/fascia) to ensure the egg liquid is smooth and even.

• My experience: The egg water is mixed evenly without any foam, and the skin is as smooth as cream when steamed.

🍲 2. Plating and Preparation

• Use a thick-bottomed/shallow dish, pour the egg mixture in, and use a spoon to scoop away any bubbles on the surface.

• You can add a little dried shrimp, lard, and scallop shreds (rinse with hot water first to enhance the aroma).

• Cover with plastic wrap/dish lid or aluminum foil (to prevent water vapor from dripping in and causing holes in the honeycomb).

🔥 3. Steaming and cooking temperature

• Prepare a steamer and add eggs only when the water is boiling (to reduce uneven coagulation of the egg liquid).

• Turn to medium-low heat (high heat will turn into honeycomb eggs), and cook for about 8 to 12 minutes (depending on the thickness of the eggs).

• After 8 minutes, open the pan and inspect it briefly. If the egg mixture doesn't run or the surface is set, remove from heat. If it's too long, it will be overcooked. If it's too early, continue steaming for another half minute.

• Golden sentence: It is better not to steam it enough than to overcook it!

🍛 4. Seasoning on stage

• After taking it out of the pan, wait for one minute to cool down, then pour soy sauce, oil, and sprinkle with chopped green onions or other small ingredients to make the taste richer.

• A few drops of sesame oil will enhance the aroma of the scrambled eggs. It is great eaten alone or with rice.

Editor's Tips

• The water can be made with chicken soup, scallop water, etc., which is smoother and more flavorful, and enhances the aroma.

• If you are new to this technique and are worried about forgetting the time, you can use your mobile phone to count the time and keep your mind focused so as not to be distracted.

• If using an old-style open-flame stove, keep the lid tightly closed to prevent steam from dripping. If using an electric cooker, lower the heat for easier control.

• If the egg liquid is to be topped with ingredients (such as dried shrimp/scallops/chicken), it is recommended to fry them first and then top them with the ingredients.

Variation gameplay suggestions

• It can be mixed with century eggs, lean meat, scallops, shrimps, etc. to transform into "three-color eggs" or "traditional scallop scrambled eggs".

• Children prefer delicate textures, so you can make it into small bowls and steam them individually (9 minutes is just right).

Eating experience 🤗

The finished product is smooth and melt-in-your-mouth, with a soft, golden center and a subtle eggy aroma permeated by the light soy sauce and then the added oil. It's a truly delicious dish. This classic Hong Kong-style scrambled eggs recipe is perfect for modern consumers, making it easy to reduce salt and oil intake while maintaining a healthy lifestyle.

summary

Steamed egg custard is a must-try for Hong Kong-style home-cooked dishes. With careful proportioning and meticulous heat control, even a novice cook can master it. Speaking of which, if you're going to eat a lot, why not make it yourself? Try it together as a family during mealtime, creating plenty of conversation and a satisfying feeling—next time, don't let your "honeycomb egg" recipe scare you! 🥚🍲🧂