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This is the most basic version of Chinese Steamed Egg. Perhaps you can say it’s the Chinese equivalent of Chawanmushi. It is also known as 蒸水蛋 i.e. “steamed water eggs”, because it is literally just steaming a water-egg mixture. Most Chinese households have this dish in their house menu as it’s really simple to made and it has hardly any ingredients at all. So, if you ever find yourself short of a dish to serve for dinner, try cooking this Chinese Steamed Egg. It never fails to impress if you do it the right way.

The test of a perfect Chinese Steamed Egg lies in the texture of the egg custard. It should be soft and silky with a smooth and glassy surface. And there’s really no secret for making a dish of silky smooth Chinese Steamed Egg. My experience is always to strain the egg mixture, use low heat and to cover the egg mixture before steaming. You must avoid using high heat. Otherwise, you will end-up with honeycomb-like texture which will be coarse.

So Enjoy as this goes down as one of the BEST Chinese homemade comfort food of all time!

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这食谱介绍的是最基本的中式蒸蛋，也可以说是中式的Chawanmushi。也被称为蒸水蛋，因为这道菜的主要材料是蛋与水。多数华人家庭里都在家里准备这道菜，因为它非常简单制作，用的材料也少。所以若你发现午饭或晚饭少了一道菜，不妨试试煮这道蒸水蛋。一道完美嫩滑的蒸蛋一定让人印象深刻！

一道完美的中式蒸蛋考验在于鸡蛋羹的质地。它应该是柔嫩，如丝般，有着玻璃似的光滑表面。其实，制作一道完美滑嫩蒸蛋的秘诀并不是什么大秘密。我的经验是一定要记得把蛋液用滤网过筛，把蛋液碗盖好后，再用小火蒸。最重要的是不可以用大火蒸煮，否则得到的是粗糙，蜂巢般质感的蒸蛋。

这蒸水蛋是一道非常温馨的家常菜，享用吧！

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