Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 2
- 2 eggs (~110 g)110g
- 50 g minced chicken50g
Vegetables· 1
- 10 g spring onion (chopped)10g
Sauces· 1
- 6 g light soy sauce (~1 tsp)(staple)6g
Spices· 2
- pinch of white pepper(staple)1g
- pinch of salt(staple)1g
Fats & oils· 1
- 3 g sesame oil (a few drops)(staple)3g
Mix the minced chicken with a little white pepper and a few drops of sesame oil, then spread it over the base of a heatproof bowl.
Why? Seasoning the chicken first and laying it underneath lets the meat juices seep up into the custard as it steams — more even flavour with less added oil and salt than dressing it afterwards.Next up:Beat the eggs, stir in warm water at 1.5× the egg volume, the light soy and a pinch of salt, then skim off the surface foam.
Beat the eggs, stir in warm water at 1.5× the egg volume, the light soy and a pinch of salt, then skim off the surface foam.
Why? A 1.5:1 water-to-egg ratio is the sweet spot for silky custard — too little turns it rubbery, too much won't set; skimming the foam keeps the surface free of holes.Tip: Use warm water, not cold — an even temperature sets the custard finer and smoother.
Next up:Pour the egg mixture over the chicken in the bowl, cover with a heatproof plate or cling film, and steam over medium heat for 10–12 min until just set.
- 11 min · hands-free
Pour the egg mixture over the chicken in the bowl, cover with a heatproof plate or cling film, and steam over medium heat for 10–12 min until just set.
Why? Covering blocks dripping condensation and medium (not high) heat keeps the surface smooth and hole-free — fierce steam is the main reason steamed egg turns rubbery and pitted.Watch out: Over-steaming weeps water and toughens the egg; cut the heat the moment the centre is just set and still wobbles slightly.11:00Next up:Scatter the spring onion on top, drizzle a few drops of sesame oil, and serve hot.
Scatter the spring onion on top, drizzle a few drops of sesame oil, and serve hot.
Why? Adding the sesame oil and spring onion at the end keeps their aroma from steaming away — a few drops are all it takes for fragrance, no need for heavy oil or salt.Tip: Pair with half a bowl of rice as a meal, or eat on its own as a warm high-protein snack.