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Silky Steamed Egg with Carrot

Eggs whisked with cornstarch slurry, folded with blanched carrot and green onion, then steamed until silky and set. Served cubed with a spicy sesame dipping sauce for pure comfort.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 140 kcal

Equipment

  • 1 | Mixing bowl |
  • 1 | Steamer |
  • 1 | Heatproof dish |
  • 1 | Whisk or chopsticks |
  • 1 | Knife | for cubing

Ingredients
  

  • 6 | large | eggs |
  • 1/2 | cup | cornstarch slurry | cornstarch mixed with water
  • 1 | cup | carrot sticks |
  • 2 | | green onions | sliced
  • 1/4 | cup | spicy dipping sauce |
  • 1 | | salt | to taste
  • 1 | | sesame seeds | for garnish

Instructions
 

  • Blanch carrot sticks in boiling water for 30 seconds and drain.
  • Mix cornstarch with water to make a smooth slurry.
  • Whisk eggs gently in a bowl until combined.
  • Stir the slurry into the eggs and season with salt.
  • Fold in the blanched carrots and sliced green onions.
  • Pour the mixture into a heatproof dish and tap to release bubbles.
  • Steam over medium heat for 20 minutes until just set.
  • Cool slightly, cut into cubes, and serve with spicy dipping sauce.
  • Tip: Strain the egg mixture for the silkiest texture.

Notes

Best enjoyed fresh while the texture is at its silkiest.
Store leftovers covered in the refrigerator up to 2 days.
Reheat gently by steaming rather than microwaving.
Adjust the dipping sauce heat level to your preference.