Silky Steamed Eggs

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My favorite breakfast recipe in my cookbook, The Book of Sichuan Chili Crisp because there are few textures I love more in this world than the silken mouthfeel of freshly made tofu or the soft jiggle of barely set steamed eggs. Silky steamed eggs are easy to make at home and come together in just minutes. In their simplest variation, eggs are beaten, mixed with water, and steamed until set. Homestyle versions popular in Sichuan are finished with a drizzle of sesame oil, soy sauce, and fragrant fried minced pork. I'm partial to the salty pop of salmon roe with soy sauce and a drizzle of chili oil as a topping, but you can really dress them however you want. I once learned from a Japanese chef to mix the beaten egg with stock or dashi instead of water and to pass it through a fine-mesh strainer before steaming to ensure the smoothest texture and umami-rich flavor. I haven't looked back since.

Silky Steamed Eggs in ceramic bowls with spoon

Serving size: 4 servings

Ingredients

2 eggs
1⅓ cups / 315ml dashi or vegetable stock
1 Tbsp mirin
1 Tbsp soy sauce, plus more for topping
1½ oz / 50g salmon roe for topping
Fly By Jing Sichuan Gold Chili Oil

Instructions

Using a whisk, beat the eggs in a medium bowl. Add the dashi, mirin, and soy sauce and whisk well. Strain through a fine-mesh sieve into a bowl or pitcher with a spout and discard any chunky bits. Divide the egg mixture among four ramekins or small bowls and cover each one securely with plastic wrap.

In a pot fitted with a steamer basket over medium-low heat, bringing 1 to 2 inches / 2.5 to 5gm water to a simmer. Place the ramekins in the steamer basket, cover the pot, and cook until the eggs are set, about 15 minutes.

Remove the ramekins from the pot and take off the plastic wrap. Top the steamed eggs with the roe, soy sauce, and chili oil. Serve hot.