Chinese steamed eggs is a Chinese home-style dish usually found in Cantonese cuisine. Eggs are beaten to a consistency similar to what would be used for an omelet.
Preparation
As with the western omelet other liquids can be added to this dish. Sometimes water, chicken broth or soy milk are used. The purpose of adding the extra liquid is to create a more tender texture and to add extra flavor (as in the case of adding chicken broth). The eggs are then placed in a bowl or dish. The dish is then placed in a steamer then steamed until fully cooked.
Comparison
The closest western equivalent food is a savory custard, though the texture of the steamed eggs is much rougher then that of custard.
Variety
Home versions generally has scallion or dried shrimp. The taste is usually salty.
Often different meats are included in this simple dish such as ground pork or shrimp. The meat is added to the egg mixture before steaming.
See also
- List of egg dishes
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