If there is one thing that I have never successfully cooked, it is the ubiquitous steam eggs. The Japanese has their chawan mushi. Meanwhile, the Chinese has their ‘sui chee tan’ or very smooth, silky steam eggs.
This is the raw eggs waiting to be popped into the steamer. The cooked version should look as good as this but mine ALWAYS came out looking like some pimple teenager’s face or old woman’s face. Or both. Hrrmmppp….
My recipe today is call 3-kings eggs or samwongtan. It is actually a Cantonese dish as most other dialects will just steam their eggs plain, with minced pork or small whitebaits.
I cut one salted duck egg (the orangey thing), one century duck’s egg and put it in the plate I am supposed to use to steam. Use a wide plate so that your eggs cook faster and more consistently.
In another bowl, I beat 2 chicken eggs and flavoured it with a few drops of sesame oil, pepper and a few drops of vinegar. I am not sure why vinegar is needed but I watched it over on one of the cook show from Hongkong. Then, to make the smoothest, silkiest and softest eggs, add equal quantity of water. Use your judgement to add the same amount of water as the liquid quantity of your eggs.
Then, use a siever and pour the beaten eggs over the black and orange eggs. This will remove all the air bubbles.
The trickiest part is to maintain the right temperature and timing. The water meant for steaming has to be bubbling and hot when you put in the eggs. Keep checking and remove from fire as soon as the whole plate is cooked. But heh, it is easier said than done.
Despite my effort, I still got the eggs overcooked. After the eggs are cooked, usually I pour a teaspoon of oil on the surface for the extra sheen. Sprinkle some spring onions or I use Chinese parsley in above.
If anyone got tips how to make the kind of steam eggs like those sold in restaurants, please tell. If you are looking for the best-est samwongtan, go to Teik Seng.