FOOD NEWS
Silken Eggs Vs Scrambled: What's The Difference?
BY STEPHANIE FRIEDMAN
If you like your scrambled eggs soft and creamy, you’ll love Chinese silken eggs, which are similar to scrambled but with an even more decadent, custardy texture.
Originating in ancient Rome, scrambled eggs are fairly simple requiring just a pan, a spatula, a stovetop, and hardly any specialized technique.
Scrambled eggs are now eaten worldwide — from France where they’re rich and a bit runny to Portugal where they add cod, onions, potatoes, and olives.
In China, breakfast takes the form of silken eggs, also called water eggs or Chinese steamed eggs, which are made by steaming eggs in a covered bowl.
Whisk your eggs with a bit of water and salt in a bowl. Cover the bowl in and let it steam on a rack over a pot of boiling water until solid with a jiggly consistency.
Silken eggs likely started as a Cantonese dish, but today, they’re eaten throughout the country topped with anything from soy sauce, sesame oil, or chili oil to veggies or meat.