steamed eggs with dried anchovies

by Chen


Mom likes it on the silky side. I like it eggy.

We had a fight on this quick and easy everyday dish. Mom, like most people, insisted that steamed eggs should be more watery. I preferred it somewhere in between the custard and omelette. Which one is better? The answer lies in your taste.


steamed eggs with dried anchovies 银鱼蒸蛋
Makes 2 servings

1/4 cup dried anchovies, soaked overnight and drained
2 eggs, beaten
1 tsp cornstarch
1 tsp Chinese cooking wine
1/4 tsp salt
1/4 cup plus 1 tbsp water, more as needed
1 tsp sesame oil
thinly sliced green onion

Whisk together the cornstarch, wine, salt, and 1 tbsp water together in a bowl until lump-free. Whisk in the eggs and 1/4 cup water (1/2 cup for thinner and silky version) until smooth. Stir in the anchovies.

Place the bowl in the steamer or steaming rack in a pot with 1-inch water. Cover and steam on high for 10 minutes or until the center is set. Drizzle the sesame oil and sprinkle the green onion on the top and serve hot.