Chinese-style Steamed Eggs

Ingredients

In this Chinese adaptation of the Filipino Unday-unday, we replace the original ingredients like vinegar and fish sauce with Chinese flavors such as soy sauce and sesame oil. The cooking technique is also modified to steam the eggs instead of frying. These changes give the dish a distinct Chinese taste and texture. We alse have the original recipe for Unday-unday, so you can check it out.

• 4 large eggs 4 large eggs
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• 1 spring onion, finely chopped (for garnish) 1 spring onion, finely chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 13g
• Fiber: 0g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, whisk together the eggs, chicken broth, soy sauce, sesame oil, salt, and white pepper.
2. 2.
   Strain the egg mixture through a fine-mesh sieve into a heatproof dish or individual ramekins.
3. 3.
   Cover the dish or ramekins with aluminum foil or a lid.
4. 4.
   Place the dish or ramekins in a steamer basket over boiling water.
5. 5.
   Steam for about 15-20 minutes, or until the eggs are set but still slightly jiggly in the center.
6. 6.
   Carefully remove the dish or ramekins from the steamer and garnish with chopped spring onions.
7. 7.
   Serve hot as a main dish or as a side with rice or noodles.

Treat your ingredients with care...

• Eggs — Make sure to whisk the eggs and other ingredients thoroughly to achieve a smooth and uniform texture in the steamed eggs.

Tips & Tricks

• For a richer flavor, you can add a splash of chicken stock or dashi broth to the egg mixture.
• Experiment with different toppings such as sautéed mushrooms, shrimp, or minced meat for added texture and flavor.
• To achieve a silky smooth texture, strain the egg mixture before steaming to remove any lumps or air bubbles.
• Adjust the steaming time according to your preference for a softer or firmer texture.
• Serve the steamed eggs immediately after cooking to enjoy the best texture and flavor.

Serving advice

Serve the Chinese-style Steamed Eggs hot as a main dish or as a side with steamed rice or noodles. Garnish with chopped spring onions for a fresh and aromatic touch.

Presentation advice

To enhance the presentation, you can use individual ramekins for serving. Sprinkle some additional chopped spring onions on top for a pop of color. Serve the dish on a decorative plate or a bamboo steamer to showcase its Chinese origins.