Chinese Steamed Eggs

These Chinese Steamed Eggs are a silky, savory custard made with a simple egg-to-water ratio, strained smooth and steamed low and slow, then finished with soy sauce and sesame oil.

Course Side Dish

Cuisine Chinese

Keyword Chinese Steamed Eggs

Prep Time 8

Cook Time 12

Total Time 20

Servings servings

Calories 74kcal

Author Jason Decker

Ingredients

Instructions

Boil water in a pot/steamer. Place a steamer rack inside ensuring the water level stays below the top of the rack.
Crack eggs into a bowl and beat them until well mixed.
4 large eggs
Add 1.5x warm water and sprinkle a pinch of salt into the beaten eggs. Stir evenly.
1.5 times the water of beaten eggs, Pinch of salt
Strain the egg mixture into two bowls (I used 2 6-inch shallow bowls) using a fine sieve.
Cover the bowl with plastic wrap. Prick small holes in the plastic wrap with a toothpick.
Steam the eggs over medium-low heat for 10 minutes.
Once done, turn off the heat and let the eggs sit in the steamer for another 2 minutes.
Season the steamed eggs with a light soy sauce and sesame oil.
1 Tablespoon light soy sauce, 1 teaspoon sesame oil
Garnish with spring onion.
Green Onion

Notes

Use a fine mesh sieve – Strain your egg mixture before steaming to remove air bubbles and get a smooth surface.
Cover with plastic wrap – This keeps water droplets from messing up the surface of the egg.
Use warm water, not hot or cold – Warm water helps mix better and creates a soft custard.
Steam on low heat – High heat causes bubbling, which ruins the silky finish.
Let it rest for 2 minutes after steaming – This helps the texture finish setting without overcooking.
Use an egg shell as a scoop – For perfect water ratio, 4 eggs = 12 half-shell scoops of water.

Nutrition