絹のような蒸し卵
滑らかで繊細な中華の蒸し卵料理。快適で上品で、カスタードのような食感は適量の液体と一緒に卵を優しく蒸すことによって実現されます。
ストーリー
この古典的な広東料理のレシピは、シンプルな卵をビロードのようなレストラン品質のカスタードに変えます。絹のような食感を実現する鍵は、冷水と優しい蒸し調理にあります。
材料
large eggs
2
cold boiled water
1 to 1.5 times the egg volume
salt
a pinch
white pepper
a pinch
lard or vegetable oil
1/2 teaspoon
作り方
1
Beat the eggs
Crack the eggs into a bowl and beat until the yolks and whites are fully combined. The mixture should be uniformly yellow with no streaks.
2
Add liquid and seasonings
Pour in the cold boiled water—use a 1:1 ratio for a thicker custard, or 1:1.5 for a silkier, more delicate texture. Add salt, white pepper, and a small amount of lard or oil. Stir gently in one direction until everything is well combined and slightly frothy on top.
3
Strain the mixture
Pour the egg mixture through a fine mesh strainer into a heatproof bowl. This removes any chalazae or bubbles, ensuring an incredibly smooth surface.
4
Steam gently
Bring water to a gentle simmer in your steamer. Place the bowl in and cover with a lid, leaving it slightly ajar to prevent condensation from dripping onto the surface. Steam for about 12-15 minutes until the custard is just set—it should jiggle slightly in the center. Remove carefully and serve immediately, garnished with a drizzle of soy sauce or sliced scallions if desired.
