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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw eggs to prevent bacterial cross-contamination.
Crack 4 eggs into a clean glass bowl.
Watch out
Crack eggs gently to avoid falling eggshell fragments into the egg mixture.
Lightly whisk 4 eggs with chopsticks until the yolks and whites are combined without over-beating.
Watch out
Do not beat too vigorously or too long, otherwise too much air will be incorporated into bubbles.
Pour the beaten egg liquid into a smaller measuring bowl to observe and note its exact volume level (approx. 150 ml for 4 eggs).
Watch out
Ratio must be calculated by volume rather than weight, otherwise the steamed egg will turn out too runny.
Add 375 ml canned chicken broth (2.5 times the volume of egg liquid) into the egg, and stir gently with chopsticks until fully combined.
Watch out
Must use canned chicken broth or pre-boiled water
oxygen in raw water forms air bubbles during steaming
Slowly pour the mixed egg liquid into a shallow white oval porcelain steaming dish, filling it to about 80% full without overfilling.
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Do not fill the dish to the brim, otherwise the plastic wrap will stick to the liquid and ruin the edge texture.
Cover the steaming dish securely with plastic wrap along the edges, keeping the cling film slightly loose without pulling it too taut.
Watch out
Do not pull cling film too tight, as steam expansion needs space, otherwise it may pop or press down onto the egg.
Steam inside the pot is extremely hot; place the dish carefully to avoid burning your hands.
Bring water in the steamer to a boil, place the steaming rack inside, then set the wrapped egg dish flatly on the center of the rack.
local_fire_departmentHigh heat to generate steamWatch out
Water level must not touch the dish bottom directly, otherwise boiling water beneath will overcook the bottom layer.
Prop the pot lid slightly open with a chopstick to vent excessive heat, adjust to medium-low heat and steam for 20 minutes until set.
local_fire_departmentMedium-low heat, about 20 minutesWatch out
Do not steam over high heat with lid fully closed
extreme heat will vibrate the egg liquid, making the surface wrinkled
The steamed porcelain dish is extremely hot; never handle with bare hands, always use heat-resistant gloves or thick towels.
Turn off heat after 20 minutes, open the lid, wrap both sides of the hot steaming dish with thick kitchen towels, and carefully transfer to a cutting board.
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Hold the dish steadily when removing to prevent tilting and spilling the delicate egg custard.
Grasp one corner of the plastic wrap and smoothly peel it away in one swift motion, ensuring condensation droplets do not drip onto the egg surface.
Watch out
Do not let the film sag in the middle while removing, otherwise condensed water will mar the smooth mirror surface.
Inspect the final steamed egg; the surface should be smooth as a mirror without bubbles. Scoop with a spoon to enjoy the silky texture, and serve hot.
Watch out
No extra soy sauce or scallion is needed, preserving the flawless mirror presentation and savory chicken broth flavor.
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