But what if we told you we could elevate this simple classic to something extraordinary? We're taking the traditional, delicate steamed egg and infusing it with layers of savory, complex flavor using two of our favorite ingredients: BKB Mushroom Soy Sauce and BKB Miso Chilli oil.
The result is a dish that's incredibly simple to make yet delivers a taste that is anything but. The BKB Mushroom Soy Sauce adds a deep, earthy umami note that sinks into the creamy egg, while the optional BKB Miso Chilli oil provides a subtle, fiery kick and nutty aroma. It's the perfect balance of silky texture and bold flavor.
Why this is your new go-to recipe:
- Unbelievably Silky Texture: The secret is in the straining and the gentle steaming, which gives you a custardy, smooth finish.
- Effortless Elegance: This dish looks and tastes impressive but requires minimal effort.
- The Perfect Umami Boost: The BKB Mushroom Soy Sauce and BKB Miso Chilli oil transform this simple dish into a flavor powerhouse.
Ingredients:
- 2 large eggs
- 150 ml water (or clear chicken/vegetable broth for more flavor)
- Pinch of salt
- 1-2 tbsp BKB Mushroom Soy Sauce
- BKB Miso Chilli oil
- 2 tbsp chopped scallions (spring onions), for garnish
Instructions:
1. Prepare the Egg Mixture
In a bowl, crack the two eggs. Add the 150 ml water and a pinch of salt. Whisk gently until the egg whites and yolks are just combined. The key is not to over-whisk, as you want to avoid creating too many bubbles.
2. Strain for Smoothness
Place a fine-mesh sieve over your heatproof steaming bowl. Pour the egg mixture through the sieve to remove any chalazae, bits of egg white, or stray bubbles. This crucial step is what guarantees that perfectly silky, smooth texture.
3. Cover and Pierce
Cover the top of the steaming bowl tightly with cling film or aluminum foil. Using a fork or a toothpick, carefully pierce a few holes in the cling film/foil. This allows steam to circulate and cook the egg evenly without water dripping onto the surface and creating dimples.
4. Steam the Egg
Steam for 8–10 minutes, or until the egg is just set but still slightly wobbly in the center. A skewer inserted into the center should come out clean. Don’t over-steam, or it will become tough
5. Serve and Enjoy
Once the egg is ready, remove the cling film. Pour the BKB Mushroom Soy Sauce evenly over the steamed egg. If you like a little heat, drizzle with BKB Miso Chilli oil. Finish by sprinkling generously with chopped scallions. Serve immediately and savor every silky bite.
This Silky Steamed Egg (video here) is a testament to the idea that simple dishes can be the most memorable. It’s comforting, delicious, and a perfect example of how the right ingredients can transform a classic into a masterpiece.
