This recipe uses just a few basic ingredients and simple techniques. The result is a delicate, protein-rich dish that’s easy to digest and full of flavor. It’s ideal for busy days, soothing meals, or when you want something warm and satisfying without heaviness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggs water or light chicken broth salt sesame oil soy sauce green onions (optional)
Directions
Crack the eggs into a bowl and beat gently until just combined, avoiding too much foam. Add water or broth and salt, then stir slowly until fully mixed. Strain the mixture through a fine sieve into a heatproof bowl to remove bubbles and ensure a smooth texture. Cover the bowl with foil or a plate to prevent water from dripping in. Place the bowl in a steamer over gently simmering water. Steam on low heat for 10 to 12 minutes, until the eggs are just set but still slightly jiggly. Remove from heat and drizzle with soy sauce and sesame oil. Garnish with green onions if desired and serve warm.
Add minced shrimp or ground pork for extra protein. Use vegetable broth instead of water for deeper flavor. Top with chili oil for gentle heat. Mix in mushrooms or corn for added texture. Serve with crispy fried shallots for contrast.
Storage/Reheating
Store leftover steamed eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or microwaving at low power to avoid overcooking and maintain the soft texture.
FAQs
Why are my steamed eggs not smooth?
This usually happens if the heat is too high or the eggs weren’t strained before steaming.
What is the best egg-to-water ratio?
A 1:1.5 ratio of egg to liquid creates a soft, custard-like texture.
Can I use milk instead of water?
Yes, milk can be used, but it will slightly change the flavor and texture.
Do I need to cover the bowl while steaming?
Yes, covering prevents condensation from dripping into the eggs.
Can I make this dish without a steamer?
Yes, you can place the bowl in a shallow pan with simmering water and cover tightly.
Is this dish suitable for kids?
Yes, it’s soft, mild, and easy to eat.
Can I make it ahead of time?
It’s best fresh, but it can be made a few hours ahead and gently reheated.
Why is my egg custard watery?
Too much liquid or undercooking can cause a watery texture.
Can I add toppings before steaming?
It’s better to add toppings after steaming to keep the surface smooth.
Is Chinese steamed egg healthy?
Yes, it’s high in protein, low in fat, and easy to digest.
Conclusion
Chinese steamed eggs are a perfect example of how simple ingredients can create something truly comforting. With their silky texture and gentle flavor, they’re an easy dish you’ll come back to whenever you want a warm, nourishing meal.
Chinese steamed eggs are a silky, savory egg custard gently steamed to create an ultra-smooth, comforting texture. This light and nourishing dish is perfect for breakfast, lunch, or a simple side.
Ingredients
3 large eggs
1 1/2 cups water or light chicken broth
1/4 teaspoon salt
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon chopped green onions (optional)
Instructions
Crack the eggs into a bowl and beat gently until just combined, avoiding creating foam.
Add the water or broth and salt, stirring slowly until fully mixed.
Strain the mixture through a fine sieve into a heatproof bowl to remove bubbles and ensure a smooth custard.
Cover the bowl loosely with foil or a heatproof plate to prevent condensation from dripping in.
Place the bowl in a steamer over gently simmering water.
Steam over low heat for 10 to 12 minutes, until the eggs are just set and slightly jiggly in the center.
Carefully remove from the steamer and drizzle with soy sauce and sesame oil.
Garnish with green onions if desired and serve warm.
Notes
Low, gentle heat is key to achieving a smooth texture.Straining the egg mixture helps eliminate bubbles for a silky finish.A 1:1.5 egg-to-liquid ratio creates the best custard consistency.
