Cantonese-style steamed eggs
Getting the firmness and texture of steamed eggs just right comes easily to my dad, but that's not quite the case with the rest of us! As a general rule, the best ratio that results in a medium firm texture that our family prefers is a 1.5:1 water to egg ratio. In our video, that means 9 fl oz of water to 3 eggs.
In order to get a silky texture, there are a few things to keep in mind.
- Mix warm water into the eggs. Don't use cold water, and don't use hot water.
- Don't overcook the eggs. When it firms up to the slightest jiggle, it's done. Oversteamed eggs will form textured, tiny bubbles and air pockets.
- Optionally, pour the eggs through a fine mesh sieve when you add it to the pork.
My dad has scary magic hands and can simply lift hot dishes out of a steamer without burning his fingers. The rest of us mortals can exercise some more caution and use some nifty tools to protect ourselves.
Many Cantonese households that often make steamed dishes keep a plate lifter in the kitchen. They're a cross between claws and tongs. To use it, place your palm over the top of the gadget, hook your thumb over the rung on one side, and hook your index and third finger over the rung on the other side. You'll be able to open and close the lifter as you open and close your hand.
Open the lifter wide enough to fit over the opposite edges of the dish, then close to clamp around it. Now you can gently lift and move the dish in and out of scary steamers!
With this lifter, your hand and arm are still going to be over the dish and any wafting steam, so be quick when you're hovering over the steamer.
You can find this in the kitchen accessories section of most Chinese grocery stores. If you can't find it near you, you can purchase it on Amazon here.
Otherwise, you can also use oven mitts. Just be careful not to dip them into the steaming water!