Thx for the tips. Good to know the perfect ratio. I didn’t know that the tap water can affect the texture of the egg like that. Good idea to use the drainer. Thx for this :)
Kevin's grandma is going through that now. Due to COVID she's not able to go get her dentures done, so we've been using the sous vide to make some easy to eat dishes.
This is almost exactly how I have been making steamed eggs. Only difference is I use more water to egg ratio. Mine is 1:2 (egg:water), if you add some other ingredients like scallops, prawns, etc that have some moisture of its own, I reduce the water content down to 1:1.5. I also use warmer water, boiling water that has been cooled down to around 50-60C. The other tip you forgot to mention the is to use a shallow dish like the one you used in your video as it helps give a more even and consistent result plus it cooks a little faster too. I remember when I first started making steamed egg I used a deep bowl, and consistently got undercooked centre and overcooked outer parts.
had just watched a video about steamed eggs, The Gentleman used a little chicken bouillon in his. I was happy with that post still am. I saw after the video played You post was on the side. I saw Your post on the side and had to come and watch. Was a huge fan of off the great wall. Hoping that You and Yours are safe and well in these crazy days of the virus. I am like 187 because i enjoyed this. I have to wonder how 4 people gave You a thumbs down.
I'll try this way next time, the other one I found did 1:2 for the egg to water and I ended up forgetting my cover at my second try so it dripped straight down to my still liquid mixture and ended up adding more. Thanks for uploading.
I like the toppings and your tips. Would there be any changes to the recipe if I steam it in a rice cooker (while making rice & some meat with it ) ? thx.
That would probably Work. We were thinking about doing that using the sous vide. Only thing to to consider is the thickness of each glass and the height of each. As you can see ours is pretty spread out so cooking time is reduced. Having the jars Might change the timings a bit.
I would worry about the jars cracking/exploding because it is being steam at temperature > 100C. I have a clear lid on my steamer so can see the cling wrap expand and bubble like a balloon when the egg is being steamed.. imagine that air/pressure trapped in a jar with a lid.
Really good point! I guess it would have to be done lidless or only finger tight? Something similar to what we would do for creme brulee in the sous vide?
Sous vide may not have as much pressure build up as it is cooked below boiling point. There will still be pressure build up but probably not as much as with steaming. Just a guess as I have never done jars in Sous Vide as I haven’t been able to find decent ones that I am comfortable to use yet.
If you figure out a no-stir risotto, let me know.. I would be really eager to try that out. As for normal rice cooked sous vide, it would merely be a curiosity thing. I have 2 rice cookers that makes really good rice and fast.
haha rice cooker is definitely king in this house. We went to Asia and brought it home ...by hand lol. My thinking behind the rice was to help people do "meal preps". Just some thoughts, ideas, and experiments I need to do haha. Risotto is a must haha, my cousin did a no-stir in her instantpot and that came out pretty nice.
Glad you enjoyed it! Usually it is eaten straight away after steaming as an accompaniment with rice and other dishes. I’m sure it tastes good cold too. Thanks for watching!
I just made your recipe. I substituted dashi instead of water. Your ratio advice is so helpful. The chawanmushi was silky and perfect. Thank you!
Yass! Glad you liked it!
The bubbles make it more peasant and comforting.
hehe removing the bubbles is all about visuals for us :)
You are great! explanation so concise, appreciate!
"唉呀好熱呀" 😅 followed your tutorial this morning, turned out great, many thanks.
Thanks for your simple and easy to follow video!
Thanks for watching!!
Thx for the tips. Good to know the perfect ratio. I didn’t know that the tap water can affect the texture of the egg like that. Good idea to use the drainer. Thx for this :)
During my jaw surgery recovery...steamed eggs & silken tofu really helped... cant always have canned soup and juices
Kevin's grandma is going through that now. Due to COVID she's not able to go get her dentures done, so we've been using the sous vide to make some easy to eat dishes.
Thank you for your tips..👍👍
Hope they help you rent steamed egg.
Thanks so much for sharing your helpful video.
This is almost exactly how I have been making steamed eggs. Only difference is I use more water to egg ratio. Mine is 1:2 (egg:water), if you add some other ingredients like scallops, prawns, etc that have some moisture of its own, I reduce the water content down to 1:1.5. I also use warmer water, boiling water that has been cooled down to around 50-60C.
The other tip you forgot to mention the is to use a shallow dish like the one you used in your video as it helps give a more even and consistent result plus it cooks a little faster too. I remember when I first started making steamed egg I used a deep bowl, and consistently got undercooked centre and overcooked outer parts.
Thanks for sharing..Nice😋
Oh my gosh, I haven't seen Carmen since OTGW. I'm excited for this channel.
Love to hear your feedback!
had just watched a video about steamed eggs, The Gentleman used a little chicken bouillon in his. I was happy with that post still am. I saw after the video played You post was on the side. I saw Your post on the side and had to come and watch. Was a huge fan of off the great wall. Hoping that You and Yours are safe and well in these crazy days of the virus. I am like 187 because i enjoyed this. I have to wonder how 4 people gave You a thumbs down.
Welcome! Thank you for watching and liking! Steamed eggs are one f our favorite weeknight dishes.
It reminds me of flan! It looks so good!
I'll try this way next time, the other one I found did 1:2 for the egg to water and I ended up forgetting my cover at my second try so it dripped straight down to my still liquid mixture and ended up adding more. Thanks for uploading.
Let us know how it turns out for you.
@@KindofCooking Thank you so much for sharing with us. My eggs came out with great texture😍
@@immyownperson1375 glad it worked out for you!
I found you again!! Cooking food! :)
This is magic
I love this recipe!! Now I’m looking for new vegetarian topping suggestions. Got any?
Its like im watching Mikes channel
I lost it at --> Aiya. Ho yeet uh!
Then I grabbed my ear lobes to cool my fingers down... is this a Chinese thing or just my family?
I like the toppings and your tips. Would there be any changes to the recipe if I steam it in a rice cooker (while making rice & some meat with it ) ? thx.
Looks good!
How about same all around except use mason dessert jars covered in a steamer?
That would probably Work. We were thinking about doing that using the sous vide. Only thing to to consider is the thickness of each glass and the height of each. As you can see ours is pretty spread out so cooking time is reduced. Having the jars Might change the timings a bit.
I would worry about the jars cracking/exploding because it is being steam at temperature > 100C. I have a clear lid on my steamer so can see the cling wrap expand and bubble like a balloon when the egg is being steamed.. imagine that air/pressure trapped in a jar with a lid.
Really good point! I guess it would have to be done lidless or only finger tight? Something similar to what we would do for creme brulee in the sous vide?
Sous vide may not have as much pressure build up as it is cooked below boiling point. There will still be pressure build up but probably not as much as with steaming. Just a guess as I have never done jars in Sous Vide as I haven’t been able to find decent ones that I am comfortable to use yet.
Must oil the plate before putting in the eggs mixture to prevent it sticking?
I don’t think that will help since the oil will just end up in the mixture
I like to mix in a salted duck egg with mine ^.^
Yes!!!! Us too! We do that and sometimes some thousand year old eggs.
Do you need to steam longer if use more eggs?
Yes, also if your dish is thicker or less flat may need to do it longer as well.
What do you mean even?
Ive been curious about cooking rice in sous vide. Not sure its possible.
I think it's probably possible. It's actually on our list of things to try.... I've been hoping for a no stir risotto.
@@KindofCooking Im thinking the rice would need to be fried first so it wouldnt get mushy in the bag.
If you figure out a no-stir risotto, let me know.. I would be really eager to try that out. As for normal rice cooked sous vide, it would merely be a curiosity thing. I have 2 rice cookers that makes really good rice and fast.
haha rice cooker is definitely king in this house. We went to Asia and brought it home ...by hand lol. My thinking behind the rice was to help people do "meal preps". Just some thoughts, ideas, and experiments I need to do haha. Risotto is a must haha, my cousin did a no-stir in her instantpot and that came out pretty nice.
is it eaten warm or cold
too late i just ate it....lol very nice warm. thank you for the video
Glad you enjoyed it! Usually it is eaten straight away after steaming as an accompaniment with rice and other dishes. I’m sure it tastes good cold too. Thanks for watching!
@@KindofCooking thank you for quick reply, just thinking about what else to add, will try with minced pork next.
Cook extra rice for that dish!
i'm confused
Which part confuses you? Let us know and hopefully we can help clarify.
Came here to educate my stupid self after my egg turned too watery.
First
Thanks for watching!