Description
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 1g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 280mg
