Steamed Egg Alchemy: The 3000-Year-Old Chinese Comfort Food
Egg custard is a delicious traditional Chinese delicacy.
It may have first appeared during the Xia Dynasty, when chickens were hatched in the first month of the lunar calendar, and when there was steaming pottery and bouillon.
It uses eggs as the main ingredient and is easy to make, nutritious and tasty.
🥚 The Perfect Egg Drop Formula
Golden Ratio
Eggs : warm water = 1 : 1.5
Eggs : Warm Water = 1 : 1.5
🔧 Minimalist Tools
- Whisk bowl
- Strainer (key!)
- Heat-resistant bowl (≤5cm deep for easy cooking)
- Cling film/plate (drip-proof)
4 Step Nanny Tutorial
Step 1: Egg Mix
①Beat the egg → until there is no sticking protein.
② Add warm water (40°C = warm milk) → stir gently.
⚠️ Violent mixing = Bubble hole disaster!
Step 2: Sifting Magic
Strainer filtration → removal of unbroken protein film
💡 Cold knowledge: the ancients used fine silk cloth, modern filters are more efficient!
Step 3: Steaming Tips
① Cover with plastic wrap → tie 3 holes.
② Boil water in the pot →Steam for 8 minutes and simmer for 5 minutes.
③ Turn off the heat and simmer for 2 minutes → solidify the center with residual heat
Step 4: Seasoning
Drizzle sauce:
▸ Classic version: soy sauce + sesame oil + scallions
▸ Italian: Parmesan cheese + olive oil
▸ Japanese Version: Shiba Fish Stock + Flavorful Drizzle
🌟 Cultural Eggs
“Water and fire balance” philosophy:
Egg Liquid = Water, Steam = Fire → Medium fire and slow steaming to reach harmony, reflecting the wisdom of Chinese medicine and health care.
Preferred baby supplement (easy to digest + brain tonic), passed down from generation to generation by Chinese mothers.Such a delicious Chinese food, come and try it together!
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- Steamed Egg Alchemy: The 3000-Year-Old Chinese Comfort Food
