Chinese steamed eggs
{{Short description|Chinese egg dish}}
{{Infobox prepared food
| name = Chinese steamed eggs
| image = File:Chinese steamed eggs by Kanko.jpg
| image_size = 300
| caption = Chinese steamed egg topped with broth and other ingredients
| alternate_name = Water egg
| country = China
| region = Chinese-speaking areas
| creator =
| course =
| served =
| main_ingredient = Egg, water or chicken broth
| minor_ingredient = scallion, century egg, or dried shrimp
| variations = Chawanmushi, Gyeran jjim
| calories =
| other =
}}
{{Chinese
|collapse=yes
|p=Jīdàn gēng
|y=Gāidáan gāng
|poj=ke-tàn kinn
|p2=Zhēngshuǐ dàn
|j2=zing1seoi2 daan2
|y2=Jīngséui dáan
|poj2=tsing-tsuí tàn|l2=steam water egg
|c3=蒸蛋
|p3=Zhēng dàn
|y3=Jīng dáan
|poj3=tsing tàn
|c4=水蒸蛋}}
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.
Preparation
The eggs are beaten and water added to create a more tender texture. A good ratio of water to eggs is 1.5:1. Sesame oil, soy sauce, or chicken broth may be used to add additional flavor.
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 fully cooked. The eggs should be steamed until just firm, so that the texture of the eggs is still smooth and silky. 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.{{reference needed|date=August 2018}}
Using four eggs, the average cooking time is 10 minutes with water, 7 minutes with chicken broth. However, this is in addition to the time needed for pre-boiling water. {{reference needed|date=August 2018}}
=Other cooking methods=
This same dish can be cooked in a microwave, or in a pressure cooker. Both methods take less time, although the end product may not be of the same quality.
Variations
Homemade versions might include scallion, century egg, or dried shrimp. These additional ingredients are added to the egg mixture before steaming. It can also be enjoyed with soy sauce. The taste is usually savory (as opposed to a sweet custard).
File:Chinese steamed eggs (cropped).jpg
File:鸡蛋羹配野生菌-云南昆明.jpg
File:蒸水蛋 - 基隆茶餐廳.jpg
File:Cuisine of Guangdong 6.jpg
See also
- Chawanmushi – A Japanese egg custard dish
- Gyeran jjim – Korean steamed eggs
- List of egg dishes
- List of steamed foods
References
{{reflist|refs=
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External links
{{Commons category|Chinese steamed eggs}}
- [http://www.chinasichuanfood.com/chinese-steamed-egg/ Chinese Steamed Egg]. Chinasichuanfood.com.
{{Cantonese cuisine}}
{{Guangdong topics}}
{{DEFAULTSORT:Chinese Steamed Eggs}}