Chinese Steamed Eggs Recipe

Whipping up this delicate steamed egg dish somehow feels like a calming meditation session in the kitchen, as each step gently leads you from raw ingredients to perfectly jiggly custard. The finishing touch of sesame oil and scallions transforms this simple recipe into a beautifully aromatic comfort food that hits all the right notes of warmth and flavor.

Chinese Steamed Eggs are a favorite of mine, their texture too lovely to be adequately described. For the most tender custard, the eggs must be lightly whisked with a warm, seasoned broth, and then steamed over gentle heat.

But this is not just a recipe you’d cook for a dinner party so your guests can rave about how silky and yet somehow custardy the dish is. Steamed eggs can be breakfast, lunch, or dinner, serve them any time you’re in the mood for something hearty that nonetheless falls on the comforting side of the texture spectrum.

Chinese Steamed Eggs Recipe Ingredients

• Eggs: Rich in protein, they create a creamy texture.
• Chicken broth: Adds savory flavor and depth to the dish.
• Soy sauce: Provides umami and a hint of saltiness.
• Sesame oil: Offers aromatic richness and nutty flavor.
• Green onions: Fresh garnish adding color and subtle spice.
• White pepper: Adds gentle heat and earthiness.

Chinese Steamed Eggs Recipe Ingredient Quantities

• 3 large eggs
• 1 1/2 cups warm water or chicken broth
• 1/4 teaspoon salt
• 1 teaspoon soy sauce (optional for seasoning)
• 1 teaspoon sesame oil (for drizzling)
• Chopped green onions or scallions, for garnish
• 1/4 teaspoon white pepper (optional)

How to Make this Chinese Steamed Eggs Recipe

1. Break the eggs into a mixing basin and lightly whip them until the whites and yolks are completely amalgamated but not whipped into a froth.

2. Little by little, mix in the warm water or chicken broth with the eggs, stirring gently until you have a fully integrated mixture.

3. Incorporate the salt and white pepper into the egg mixture, and mix until well dissolved.

4. Sieve the egg mixture through a fine mesh filter into a shallow, heat-resistant bowl. This will get rid of any bubbles and tiny bits of shell that might have escaped your amazing egg-cracking skills.

5. Wrap the heatproof lid tightly around the bowl or cover it with plastic wrap. You want to keep steam in and water out.

6. Put the bowl on a steaming rack over a lightly boiling pot of water. Be sure that the bowl is not touching the simmering water.

7. Cook in a steamer over medium-low heat for about 10-15 minutes, or until the egg custard is just set, with a slightly jiggly center.

8. Remove the bowl from the steamer with care. Allow it to sit for a moment so that it may cool off a little.

9. Add flavor by drizzling the top of the steamed eggs with a teaspoon of sesame oil and soy sauce, if using.

10. Before serving warm, garnish with chopped scallions or green onions.

Chinese Steamed Eggs Recipe Equipment Needed

1. Mixing bowl
2. Whisk or fork
3. Measuring cups
4. Measuring spoons
5. Fine mesh sieve
6. Shallow, heat-resistant bowl
7. Plastic wrap or heatproof lid
8. Steaming rack
9. Pot with lid
10. Tongs or oven mitts
11. Knife (for chopping)
12. Cutting board

FAQ

• Q: What is the ideal ratio of water to eggs?
  
  A: The ideal ratio is about 1/2 cup of water or broth for each large egg.
• Q: How can I ensure the custard is smooth?
  
  A: Strain the egg mixture through a fine sieve before steaming to remove bubbles and potential bits of shell.
• Q: How long should I steam the eggs?
  
  A: Steam the eggs on medium heat for about 10-15 minutes, depending on your steaming setup and desired texture.
• Q: Can I use chicken broth instead of water?
  
  A: Yes, using chicken broth adds more flavor compared to water.
• Q: How do I know when the eggs are done?
  
  A: The eggs should be set with a slight jiggle in the center when gently shaken.
• Q: What are common garnishes for Chinese steamed eggs?
  
  A: Common garnishes include chopped green onions, sesame oil, and sometimes soy sauce.

Chinese Steamed Eggs Recipe Substitutions and Variations

Use vegetable broth or just plain warm water in place of chicken broth.
To obtain the flavor of soy sauce, use tamari if you are gluten-sensitive (it’s made with soy and tastes like soy sauce, but it doesn’t have gluten in it). If you can’t have soy, use coconut aminos, which has a flavor that’s close to soy sauce but isn’t soy.
Substitute sesame oil with toasted sesame seeds for a comparable nutty taste. Or use a mild oil, like sunflower oil.
Cilantro or chives can replace green onions as the garnish.
If black pepper is unavailable, white pepper can be used as an alternative.

Pro Tips

1. Use Room Temperature Eggs Ensure your eggs are at room temperature before beginning the recipe. This helps them mix better with the warm water or broth, resulting in a smoother custard.

2. Control the Steaming Temperature Maintain a gentle simmer throughout the steaming process. If the heat is too high, the custard will cook too quickly and may develop bubbles or a rubbery texture.

3. Eliminate Air Bubbles After mixing the egg and liquid, gently tap the container on your countertop to release any trapped air bubbles before sieving. This will help achieve a perfectly smooth texture.

4. Test for Doneness Use a toothpick or skewer to check the custard’s doneness. It should come out mostly clean, with a slight jiggle in the center. Overcooking will result in a tough texture.

5. Customize Your Garnish Enhance the flavor profile by adding additional garnishes like finely chopped cilantro, toasted sesame seeds, or a splash of chili oil for extra heat.