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      "name": "Simple Chinese Steamed Eggs",
      "headline": "Simple Chinese Steamed Eggs with Soy Sauce and Green Onion",
      "description": "Make soft Chinese steamed eggs with eggs, warm water or stock, soy sauce, sesame oil, green onion, and beginner texture tips.",
      "author": {
        "@type": "Organization",
        "name": "Chinese Food at Home"
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      "image": [
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      "inLanguage": "en",
      "recipeCuisine": "Chinese",
      "recipeCategory": "Main dish",
      "keywords": "beginner, vegetarian, family-friendly, budget",
      "recipeYield": "2 servings",
      "prepTime": "PT8M",
      "cookTime": "PT14M",
      "totalTime": "PT22M",
      "recipeIngredient": [
        "egg: 3 large.",
        "chicken stock: 1 cup warm stock or water (optional).",
        "soy sauce: 1 tsp plus more to finish.",
        "toasted sesame oil: 1 tsp (optional).",
        "green onion: 1 (optional).",
        "white pepper: Pinch (optional)."
      ],
      "recipeInstructions": [
        {
          "@type": "HowToStep",
          "name": "Mix gently",
          "text": "Beat eggs with warm water or stock, soy sauce, and a pinch of white pepper if using."
        },
        {
          "@type": "HowToStep",
          "name": "Strain",
          "text": "Pour the mixture through a fine sieve into a shallow heatproof bowl for a smoother texture."
        },
        {
          "@type": "HowToStep",
          "name": "Steam gently",
          "text": "Cover the bowl loosely and steam over low to medium heat until just set and slightly wobbly."
        },
        {
          "@type": "HowToStep",
          "name": "Finish",
          "text": "Rest for 2 minutes, then add a little soy sauce, sesame oil, and sliced green onion."
        }
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      "about": [
        "Eggs",
        "Warm water or stock",
        "Soy sauce finish"
      ],
      "mentions": [
        "A shallow ceramic bowl helps the custard cook evenly.",
        "Use water for the simplest version or chicken stock for a more savory family-style dish.",
        "If you do not have a steamer rack, place a folded towel in a pot and set the bowl on top carefully.",
        "Use vegetable stock instead of chicken stock for a vegetarian version.",
        "Skip sesame oil if you do not have it; soy sauce and green onion are enough.",
        "Add cooked shrimp, mushrooms, or peas only after you understand the basic texture.",
        "Eggs: Large eggs, Medium eggs adjusted by volume, Eggs plus a little stock. The liquid ratio matters more than egg size; use about 1.5 parts liquid to 1 part beaten egg by volume.",
        "Warm water or stock: Warm water, Chicken stock, Vegetable stock. Stock gives more flavor, while water gives the cleanest egg texture.",
        "Soy sauce finish: Light soy sauce, Tamari, Soy sauce plus sesame oil. Season lightly before steaming and add most of the soy sauce at the end."
      ],
      "suitableForDiet": "https://schema.org/VegetarianDiet"
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          "@type": "Question",
          "name": "Why are my steamed eggs full of holes?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "The heat was likely too high or the mixture had too many bubbles. Steam gently and strain before cooking."
          }
        },
        {
          "@type": "Question",
          "name": "Can I make Chinese steamed eggs without a steamer?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Yes. Use a pot with a rack, a heatproof bowl, and a lid. Keep the water at a gentle simmer."
          }
        },
        {
          "@type": "Question",
          "name": "Can I add toppings to steamed eggs?",
          "acceptedAnswer": {
            "@type": "Answer",
            "text": "Yes, but start simple. After learning the texture, add cooked shrimp, mushrooms, peas, or a little chili crisp."
          }
        }
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