😋 Dad's SILKY Steamed Eggs!

By Made With Lau · 15 min

Ingredients

Instructions

1. Chop the scallions and set them aside as garnish.
2. Place a steamer rack in the wok and set your bowl on top of it.
3. Pour in enough water so the bowl sits about a third to halfway submerged. Remove the bowl and cover the wok.
4. Bring the water to a boil on high heat.
5. Crack the eggs into a bowl and add the salt, chicken bouillon and oil. Mix with a fork or chopsticks.
6. Warm the water to about 35–45°C (95–113°F) — warm to the touch but not hot; if you have no thermometer, microwave it for 45 to 60 seconds. Use 0.5 cups per egg.
7. Pour in a quarter of the warm water and mix until bubbles foam on top. Then add the rest and mix until bubbles appear again.
8. Once the wok water is boiling, remove the lid and carefully place the bowl inside. Pour in the egg mixture and cover the wok.
9. Wait until the water boils again on high heat, which takes 1 to 4 minutes. Then lower to a simmer and steam for about 8 minutes.
10. Check doneness by gently shaking the bowl: the egg should wobble like a gelatin. Remove the lid, add the scallions and white pepper, and lift the bowl out with oven mitts.

Summarized from Made With Lau's video. Watch it for the details.

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