Poisoned Steam egg?!, Home made steam egg
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 Jan 19 2019, 01:26 AM
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#1
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Junior Member
90 posts Joined: Jul 2014 
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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 |
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Jan 19 2019, 01:30 AM
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#2
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Junior Member
90 posts Joined: Jul 2014
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I googled, greyshadow was right. It is caused by high heat, and overcooked.
Try adjust your steaming time. |
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Jan 27 2019, 03:42 PM
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#3
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Junior Member
90 posts Joined: Jul 2014
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QUOTE(rainy~days @ Jan 27 2019, 02:30 PM) 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) Do u usually use water or stock such as veggie, meat or dashi when making steamed egg? Will it taste better? 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)  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 |
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