Chinese steamed eggs

Chinese steamed eggs
Chinese steamed egg topped with broth and other ingredients
Alternative namesWater egg
Place of originChina
Region or stateChinese-speaking areas
Main ingredientsEgg, water or chicken broth
Ingredients generally usedscallion, century egg, or dried shrimp
VariationsChawanmushi, Gyeran jjim
  •  Wikimedia Commons logo Media: Chinese steamed eggs
Chinese steamed eggs
Chinese鸡蛋羹
Transcriptions
Standard Mandarin
Hanyu PinyinJīdàn gēng
Yue: Cantonese
Yale RomanizationGāidáan gāng
Southern Min
Hokkien POJke-tàn kinn
Alternative Chinese name
Chinese蒸水蛋
Literal meaningsteam water egg
Transcriptions
Standard Mandarin
Hanyu PinyinZhēngshuǐ dàn
Yue: Cantonese
Yale RomanizationJīngséui dáan
Jyutpingzing1seoi2 daan2
Southern Min
Hokkien POJtsing-tsuí tàn
Second alternative Chinese name
Chinese蒸蛋
Transcriptions
Standard Mandarin
Hanyu PinyinZhēng dàn
Yue: Cantonese
Yale RomanizationJīng dáan
Southern Min
Hokkien POJtsing tàn
Third alternative Chinese name
Chinese水蒸蛋
Transcriptions

Chinese steamed eggs or water egg (鸡蛋羹) is a traditional Chinese dish[1] 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.[1] It is associated with children, the elderly and the infirm due to the little chewing it requires.[2]

Preparation

The eggs are beaten and water added to create a more tender texture. One ratio of water water to eggs may be 1.5:1. Sesame oil, soy sauce,[1] wine,[3] or chicken broth[4] are sometimes added for flavor.

In Hunan, stocks made from pork bones are common.[2]

Other solid ingredients (such as mushrooms, clams, or crab meat) may also be added to the mixture. The egg mixture is poured into a dish, which is then placed in a steamer and steamed until the eggs are just firm, with a still-silky texture. A plate is usually placed on top of the bowl containing the egg mixture and left on while the egg is being steamed. Uncapped steamed eggs will have water on top of the finished dish due to the steam.

When steamed in wooden steaming baskets, some steam escapes preventing pressure from building. In metallic steaming implements such steam does not escape unless the lid is set ajar. Food writer Fuchsia Dunlop warns that Chinese steamed eggs can turn out "stringy", advising "cook the eggs very gently, and not for too long."[2]

Other cooking methods

This same dish can be cooked in a microwave, or in a pressure cooker. Both methods take less time, although flavor and texture differ.

Variations

Homemade versions might include scallion, century egg, dried shrimp, or minced pork. These additional ingredients are added to the egg mixture before steaming. It is sometimes seasoned with soy sauce. The taste is usually savory (as opposed to a sweet custard).

See also

References

  1. ^ a b c Imatome-Yun, N. (2015). The Essential Wok Cookbook: Stir-Fry, Dim Sum, and Other Chinese Restaurant Favorites. Callisto Media Incorporated. p. 39. ISBN 978-1-62315-606-0.
  2. ^ a b c Dunlop, Fuschia (2007). Revolutionary Chinese Cookbook: Recipes From Human Province (1st American ed.). New York & London: W. W. Norton & Company. ISBN 978-0-393-06222-9.
  3. ^ Davidson, Alan (2014). "'Custards' in Asia". In Davidson, Alan; Jaine, Tom (eds.). The Oxford Companion to Food (3rd ed.). Oxford University Press. p. 242. ISBN 978-0-19-967733-7.
  4. ^ Bonnie 玻璃朱 (2015). Home Cook Signature Dishes. Feel Company Ltd. p. 216. ISBN 9789888276325.
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