鸡蛋羹，是中国人最熟悉的家常菜之一。滑嫩如布丁，入口即化，淋上生抽和香油，鲜香四溢。做法简单，但想要蒸得平滑无孔，其实有几个小秘诀。
Steamed Egg Custard is one of the most familiar home-style dishes in China. It’s silky smooth like pudding, melting in your mouth. Drizzled with soy sauce and sesame oil, it’s savory and comforting. It’s easy to make, but there are a few tricks to getting that perfectly smooth, hole-free surface.
🌴食材 | Ingredients：
鸡蛋，2个。/ Eggs, 2.
温水，150ml（约蛋液的1.5倍）。/ Warm water, 150ml (about 1.5 times the volume of the eggs).
🌴配料 | Aromatics：
葱花，少许（出锅撒）。/ Chopped scallion, a little (for garnish).
🌴调味 | Seasonings：
生抽，1勺（约10ml，出锅淋）。/ Light soy sauce, 1 tbsp (about 10ml, for finishing).
香油，几滴（出锅淋）。/ Sesame oil, a few drops (for finishing).
盐，少许。/ Salt, a pinch.
🌴做法 | Instructions：
1，打蛋液 | Beat the Eggs
鸡蛋打入碗中，加少许盐，用筷子充分打散，打至蛋液表面起泡。⚠️ 一定要打匀，不然蒸出来会有蛋白块。
Crack the eggs into a bowl, add a pinch of salt, and beat thoroughly with chopsticks until frothy. ⚠️ Make sure to beat them well, or you’ll get egg white clumps in the custard.
2，加水过筛 | Add Water and Strain
加入150ml温水，搅拌均匀。然后用细筛网过滤一遍蛋液，滤掉表面的泡沫和杂质。⚠️ 千万别用冷水，温水蒸出来更嫩滑。我试过用冷水，结果蒸出来的蛋羹又老又硬。
Add 150ml of warm water and mix well. Strain the mixture through a fine sieve to remove any foam and impurities. ⚠️ Never use cold water; warm water makes the custard more tender. I’ve tried cold water, and it turned out tough and rubbery.
3，盖膜蒸制 | Cover and Steam
把蛋液倒入蒸碗中，盖上耐高温保鲜膜，用牙签扎几个小孔。水开后放入蒸锅，中小火蒸10分钟，关火再焖2分钟。⚠️ 盖保鲜膜是为了防止水蒸气滴落，蒸出来才平滑。千万别用大火，大火蒸出来全是蜂窝。
Pour the egg mixture into a steaming bowl. Cover with heat-resistant plastic wrap and poke a few holes with a toothpick. Once the water is boiling, place it in the steamer and steam over medium-low heat for 10 minutes. Turn off the heat and let it sit for 2 more minutes. ⚠️ The plastic wrap prevents water droplets from falling onto the surface, keeping it smooth. Never use high heat, or it will become full of holes.
4，调味出锅 | Season and Serve
取出蒸碗，去掉保鲜膜。淋上1勺生抽和几滴香油，撒上葱花。趁热吃，滑嫩鲜美。⚠️ 生抽和香油最后淋，香气最浓。
Remove the bowl and discard the plastic wrap. Drizzle with light soy sauce and sesame oil, and sprinkle with scallion. Serve hot. ⚠️ Add the soy sauce and sesame oil at the very end for the best aroma.
宝宝们，鸡蛋羹的精髓在于“滑嫩如布丁，表面无蜂窝”。蛋液一定要充分打散，加温水，过筛去泡沫。盖上保鲜膜扎孔，中小火蒸10分钟，焖2分钟。千万别用大火，大火蒸出来全是蜂窝。
Tips: The key to Steamed Egg Custard is “silky smooth like pudding, no holes on the surface.” Beat the eggs well, use warm water, and strain the mixture. Cover with plastic wrap and steam over medium-low heat for 10 minutes, then let it rest for 2 minutes. Never use high heat.
这道【鸡蛋羹 | Steamed Egg Custard】是中国人最熟悉的家常菜之一。如果你喜欢这种简单滑嫩的口感，还可以试试我之前写的【蛋花汤 | Egg Drop Soup】。想看更多经典家常菜，可以逛逛我的【汤羹 | Soups】分类。
If you enjoy this simple and tender dish, you should also try my Egg Drop Soup. For more soup recipes, check out my Soups category
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