Recipe - Steamed Egg with Divine Chilli Crisps 食譜 - 蒸水蛋配勁正辣脆

Recipe - Steamed Egg with Divine Chilli Crisps 食譜 - 蒸水蛋配勁正辣脆

Cantonese Steamed Egg - Plate View蒸水蛋配勁正辣脆

蒸水蛋係香港人最鍾意嘅家常菜之一，口感滑如豆腐，再配上我哋嘅勁正辣脆，令呢道家常菜提升到另一個層次。

材料（2人份）

蒸蛋：

  • 雞蛋 3隻
  • 室溫水或雞湯 200毫升（蛋液與水比例 1:1.5）
  • 鹽 1/4茶匙
  • 生抽 1茶匙

配料：

做法

  1. 準備蛋液： 將雞蛋打入碗中，用筷子或打蛋器輕輕打散，唔好打到起泡。加入鹽同生抽拌勻。
  2. 加水混合： 慢慢加入室溫水或雞湯，一邊加一邊攪拌。比例好重要：蛋液與水嘅比例應該係1:1.5，咁樣蒸出嚟先會夠滑。
  3. 過濾蛋液： 用細網篩將蛋液過濾到蒸碗入面，去除氣泡同雜質。呢個步驟好重要，可以令蒸蛋表面更加光滑。
  4. 準備蒸： 用保鮮紙或錫紙封住碗口，用牙籤戳幾個小孔，防止水蒸氣滴落蛋面。
  5. 蒸製： 大火將水煲滾後，轉中小火，將蒸碗放入蒸鍋。蒸約12-15分鐘，直到蛋液凝固但中心仍然有少少震動。
  6. 完成： 小心取出蒸碗，淋上勁正辣脆，撒上蔥花即可享用。

貼士

  • 用室溫水或微溫嘅水，唔好用凍水或滾水
  • 蒸嘅時候火力唔好太大，中小火先可以蒸出滑嫩口感
  • 如果想更加鮮味，可以用雞湯代替清水
  • 勁正辣脆嘅脆蒜片為軟滑嘅蒸蛋增添強烈對比嘅口感

Steamed Egg with Divine Chilli Crisps

Steamed egg is one of Hong Kong people’s favorite home-style dishes, prized for its silky, tofu-like texture that melts in your mouth. Paired with our Divine Chilli Crisps, this traditional dish is elevated to a whole new level.

Ingredients (Serves 2)

For the Steamed Egg:

  • 3 large eggs
  • 200ml room temperature water or chicken stock (egg to water ratio 1:1.5)
  • 1/4 teaspoon salt
  • 1 teaspoon light soy sauce

For Topping:

Instructions

  1. Prepare the egg mixture: Crack eggs into a bowl and gently whisk with chopsticks or a whisk. Avoid creating too many bubbles. Add salt and light soy sauce, mix well.
  2. Add liquid: Slowly pour in room temperature water or chicken stock while stirring continuously. The ratio is crucial: use 1.5 parts liquid to 1 part egg for the silkiest texture.
  3. Strain the mixture: Pour the egg mixture through a fine mesh strainer into your steaming bowl to remove air bubbles and impurities. This step is essential for achieving a smooth, glossy surface.
  4. Prepare for steaming: Cover the bowl with plastic wrap or aluminum foil, then poke a few small holes with a toothpick to prevent condensation from dripping onto the egg surface.
  5. Steam: Bring water to a boil in your steamer, then reduce to medium-low heat. Place the bowl in the steamer and steam for 12-15 minutes, until the egg is set but still has a slight jiggle in the center.
  6. Finish: Carefully remove the bowl from the steamer. Drizzle with Divine Chilli Crisps, sprinkle with spring onions, and serve immediately.

Tips

  • Use room temperature or slightly warm water, never cold or boiling water
  • Keep the heat at medium-low during steaming for the smoothest texture
  • For extra umami, substitute chicken stock for water
  • Our Divine Chilli Crisps add crispy bits that complement the delicate egg custard perfectly
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