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Golden Ratio Silky Steamed Eggs: Chef's Fail-Proof Recipe

groups2 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 15 minsscheduleTotal: 20 minsoutdoor_grillSteamed
Allergens:warningEggswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total
01
Preparation
00:01:36

Select 3 quality eggs with darker yolks (such as Hubei eggs), with a total weight of about 160g.

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Watch out

Choose eggs with darker yolks, otherwise the steamed eggs will lack rich color and flavor.

Ingredients:Egg (160 g)
02
Preparation
00:05:54

Crack 3 eggs into a glass bowl, add 4g of salt, and beat thoroughly with a fork until the mixture becomes thinner and slightly darker in color.

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Watch out

Beat the eggs immediately after adding salt, otherwise concentrated salt will cause parts of the egg white to coagulate and discolor.

Ingredients:EggSalt (4 g)
Tools:forkglass bowl
03
Preparation
00:06:32

Weigh the egg mixture to be about 160g, and prepare twice the amount of freshly boiled hot water, which is 320g.

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Watch out

Water volume must be accurately measured, otherwise incorrect proportions will ruin the smooth texture.

Ingredients:water (320 g)
Tools:digital scale
04
Preparation
00:07:28

Pour the egg mixture into a larger glass bowl, stir quickly with a fork while slowly adding the 320g hot water, mixing until fully combined without any cooked lumps otherwise it will become poached eggs.

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Watch out

Stir quickly while pouring hot water, otherwise it will turn into egg drop soup.

Ingredients:water
Tools:forkglass bowl
05
Preparation
00:07:47

Strain the mixed egg liquid through a fine mesh strainer into the steaming dish to remove any unbroken egg white particles.

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Watch out

The strainer must be fine, otherwise it cannot completely remove impurities.

Tools:Mesh Strainersteaming dish mould
06
Preparation
00:07:57

Carefully skim off tiny air bubbles from the surface of the egg mixture with a spoon or kitchen paper to ensure a smooth surface.

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Watch out

Bubbles must be completely removed, otherwise the surface will be full of honeycomb holes after steaming.

Tools:paper towelspoon
07
Preparation
00:08:06
warningStay safe

Keep a safe distance when using a kitchen torch to prevent open flames from igniting surrounding items or causing burns.

Use a kitchen torch on low flame to gently sweep across the surface of the egg mixture so tiny bubbles instantly disappear, making the surface mirror-smooth.

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Watch out

Do not use high heat with the torch, and keep it brief, otherwise you will cook the surface of the eggs.

Tools:kitchen torch
08
Active Cooking
00:09:07
warningStay safe

Use heat-resistant gloves when moving hot cookware or placing the dish to prevent severe burns.

Place the steaming dish into a pot of boiling water, put on the lid but leave a gap for ventilation, turn to low heat and steam for 15 minutes, maintaining a gentle boil with steady steam.

local_fire_departmentLow heat, 15 minutes
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Watch out

Do not seal the lid completely, a gap must be left to vent steam, otherwise the high internal temperature will cause honeycomb holes.

Tools:wok
09
Active Cooking
00:13:35

Take out the steamed eggs, and use a small knife to score neat small square grid patterns across the surface.

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Watch out

Apply gentle pressure when cutting, just slice through the surface without scratching the bottom dish.

Tools:small knife
10
Active Cooking
00:14:47

Drizzle 10ml heated oil and 15ml soy sauce over the cut square steamed eggs, and garnish with 15g chopped spring onions to finish.

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Watch out

Use moderate amounts of soy sauce and oil, otherwise too much will mask the natural delicate egg flavor.

Ingredients:heated oil (10 ml)soy sauce (15 ml)spring onion (15 g)

groceryAll Ingredients

Egg160 g
water320 g
Salt4 g
heated oil10 ml
soy sauce15 ml
spring onion15 g

blenderAll Tools Needed

forkglass bowldigital scaleMesh Strainersteaming dish mouldpaper towelspoonkitchen torchwoksmall knife