Hi guys, just made this homemade steam egg with this newly purchased cheap metalware. Then… the bottom of the steam egg turned this color. 1st time make steam egg... Can eat a??

its common lah....no need worry

wont so fast die

But actually why? Outside dai chao don't seems to have wor

it's normal, not caused by the cookware
at times my steamed egg using ceramic bowl also has a bit of greyish at the bottom

it's due to oxidization of sulfur & iron found in egg due to high heat

Maybe outside restaurants apply a layer of thin oil before adding the egg batter, or maybe they steamed the egg in short period but high heat, or maybe their batter has more water. Or maybe their dish plates are more shallow than household cookwares. Or maybe all of mentioned above.

This post has been edited by babybobby: Jan 19 2019, 01:32 AM

I googled, greyshadow was right. It is caused by high heat, and overcooked.

Try adjust your steaming time.

You overcooked the egg A LOT, the air pocket at the bottom formed is because of high heat making the egg boiled instead of steamed. (When you boil water, bubbles appeared)

Adjust the water and steam timing properly, then you will get a creamy and smooth steam egg. (Poke the center to check, when middle is not watery and slightly firm, then it’s done)

Do u usually use water or stock such as veggie, meat or dashi when making steamed egg? Will it taste better?

One of the best steamed egg is the chinese 3-style steamed egg, with added salted egg and century egg i guess. Garnish with spring onion, garlic/sesame oil too.



This post has been edited by babybobby: Jan 27 2019, 03:45 PM