James's Double-Layer Soy Milk Steamed Egg
ID: 210a616b...
Chef James's specially developed version 3.0 of steamed egg. This recipe completely replaces water with unsweetened soy milk, resulting in a stunning texture as smooth and delicate as silken tofu! Topped with a savory soft-fried egg, you can dig straight to the bottom to enjoy the perfect harmony of runny yolk and soy-infused custard for a rich, multi-layered culinary experience.
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🍳 Cooking Flow
Whisk 3 eggs with unsweetened soy milk in a 1:2 ratio and add a pinch of salt. → Strain the egg mixture to remove bubbles, pour into a bowl, cover with plastic wrap, and steam over medium-low heat for 12-15 minutes. → Meanwhile, fry a soft-yolk sunny-side-up egg in a separate pan. → Place the fried egg on top of the steamed egg. → Drizzle with soy sauce and sesame oil, garnish with green onions, and serve.
Cooking Steps
Brief Cooking Order
Whisk 3 eggs with unsweetened soy milk in a 1:2 ratio and add a pinch of salt. → Strain the egg mixture to remove bubbles, pour into a bowl, cover with plastic wrap, and steam over medium-low heat for 12-15 minutes. → Meanwhile, fry a soft-yolk sunny-side-up egg in a separate pan. → Place the fried egg on top of the steamed egg. → Drizzle with soy sauce and sesame oil, garnish with green onions, and serve.
Introduction
Chef James's specially developed version 3.0 of steamed egg. This recipe completely replaces water with unsweetened soy milk, resulting in a stunning texture as smooth and delicate as silken tofu! Topped with a savory soft-fried egg, you can dig straight to the bottom to enjoy the perfect harmony of runny yolk and soy-infused custard for a rich, multi-layered culinary experience.
Step 1
【Prepare Ingredients】Finely chop the green onions. Set aside 3 eggs for the steamed custard and 1 egg for the fried topping.
Step 2
【Prepare Egg Mixture】Crack 3 eggs into a bowl, add a pinch of salt, and whisk thoroughly. Pour in the unsweetened soy milk (ratio: 1 part egg to 2 parts soy milk) and stir until well combined.
Step 3
【Strain Mixture】Strain the soy milk and egg mixture through a fine-mesh sieve 1-2 times to remove impurities, chalazae, and surface bubbles. This step ensures a silky, hole-free texture.
Step 4
【Steam】Pour the strained mixture into a heat-resistant bowl, cover tightly with plastic wrap or a plate (to prevent condensation from dripping in). Place in a steamer and steam over medium-low heat for 12-15 minutes until set.
Step 5
【Fry the Egg】Heat a moderate amount of salad oil in a pan, crack in the remaining egg, and fry over medium heat until the edges are crispy but the yolk remains runny and undercooked.
Ingredients List
Important Notes
💡 Be sure to use 'unsweetened soy milk'; using sweetened soy milk will ruin the savory profile of the dish.
⚠️ When steaming the egg, cover it with plastic wrap or a lid to prevent water condensation from the pot lid from dripping onto the egg, which causes uneven pockmarks on the surface.
🔥 Heat control is the secret to a smooth texture; always steam over medium-low heat. High heat can cause the eggs to puff up and become tough/rubbery.
🍳 When eating, enjoy it like a pudding: use a spoon to scoop vertically from the top to the bottom in one bite to let the runny yolk, sauce, and the soy-custard blend together.
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