andrejthechef
ChinaEggsSide

Chinese Steamed Eggs

Silky eggs gently steamed with stock, finished with soy sauce and a little sesame oil.

prep
5 min
cook
12 min
total
17 min
serves
2
level
easy
Chinese Steamed Eggs, a dish from China

Chinese steamed eggs are a simple, savory custard, whisked eggs loosened with warm stock or water and steamed low and slow until silky rather than rubbery.

The ratio of liquid to egg and a gentle steam are what separate a good version from a pitted, overcooked one; it's a forgiving dish once you get that right.

Part of our 20 best egg recipes list.

method

  1. Crack the eggs into a bowl and measure their volume using the same bowl or cup, then measure out one and a half times that volume of warm water or stock.

  2. Whisk the eggs gently, avoiding too much air, then whisk in the warm liquid and a pinch of salt until evenly combined.

  3. Strain the mixture through a fine sieve into a shallow heatproof dish to remove any bubbles or unmixed strands.

  4. Cover the dish tightly with foil or a plate, and set it into a steamer or a pot with a few centimeters of simmering water.

  5. Steam over low to medium heat for about 10 to 12 minutes, until just set with a gentle wobble in the center.

  6. Drizzle with light soy sauce and a few drops of sesame oil, scatter with spring onion, and serve warm, straight from the dish.

chef's tips

  • Warm, not hot, liquid keeps the eggs from cooking unevenly before they even reach the steamer.
  • Covering the dish and keeping the heat low and gentle gives the eggs their silky, bubble-free texture instead of a rubbery, pitted one.