Chinese Steamed Egg

Soft, silky, savory Chinese steamed egg is a delicious way to start your morning. This Chinese steamed eggs recipe encapsulates a luxuriously smooth texture with a warm, comforting flavor.

Course Appetizer & Sides, Breakfast, Lunch & Dinner Recipes, Main Course, Snack

Cuisine Chinese

Keyword Chinese egg dish, Chinese egg pudding, Chinese egg recipe, Chinese steamed egg, Chinese steamed egg recipe, Chinese steamed eggs, Chinese steamed eggs recipe, how to make steamed egg, steamed egg, steamed egg custard, steamed egg recipe, steamed eggs recipe

Prep Time 5

Cook Time 12

Resting time 5

Total Time 22

Servings servings

Calories 92kcal

Author Megan

Equipment

Ingredients

2 large eggs measured to ~1/2 cup eggs
¼ teaspoon salt
~1 cup chicken broth warmed 100-110°F (38°C) equal to double the volume of the eggs

Garnish

2 teaspoon light soy sauce
1 teaspoon toasted sesame oil
green onions chopped

Instructions

Prepare the steamer. Prepare the steamer by bringing the water in your steamer to a boil.
Whisk the eggs and salt. In a medium mixing bowl, add the eggs, and salt and whisk until combined. Measure the volume of the eggs it should be around 1/2 a cup.
Add chicken broth. Add the warmed 100-110°F (38°C) chicken broth. The water volume should be just about 2x the volume of the eggs, about 1 cup.
Strain the eggs. Strain the egg mixture into 2 small bowls or 1 medium bowl and skim any bubbles with a spoon. Cover with plastic wrap and poke a few small holes into it to prevent the condensation from dripping onto the steamed eggs.
Steam. Reduce the heat to medium-low. Place the egg mixture into the steamer and steam for 8-12 minutes for a small bowl or 12-15 for a medium-sized bowl. The steamed eggs should be pale yellow, smooth, jiggly, and not runny. You will know when it is done if you gently tip the bowl and the outside edges of the steamed egg are set and the center is slightly jiggly. Remove the steamed eggs and let them rest for 5 minutes.
Serve. Add the soy sauce and sesame oil on top of the steamed eggs, and garnish with green onions. Enjoy!

Notes

The egg-to-liquid ratio should be about 1:2: the egg-to-liquid ratio should be around 1 to 2. For example, 2 large eggs should measure around 100 ml so you’ll need about 200 ml of water or chicken broth.
Use warm chicken broth. Using a warm chicken broth (100-110°F (38°C)) to mix with the Chinese steamed egg will gently temper them. It will ensure the texture is silky smooth.
Strain the egg mixture. Straining the egg mixture will guarantee the perfect homogenous smooth texture. It eliminates the egg membrane which creates a less silky texture.
Cover the steamed egg with plastic wrap and poke holes in it. Using plastic wrap prevents the condensation of the steamer from ruining the texture of the eggs.
The temperature of the steamer water should be gently simmering. For the silkiest Chinese egg custard, you will need to steam the eggs over medium-low heat where the water in the steamer is gently simmering.
Cooking time will vary. The cooking time of the Chinese egg pudding will vary depending on the container you use. I recommend using a bowl that is heatproof like glass or ceramic.
Test if it is done cooking before removing it. You will know if the steamed eggs are cooked if you gently tip the bowl slightly to one side, and the eggs only slightly move and jiggle like jello in the center. If it is still runny, steam it until it is set. Keep in mind it will continue to cook and set as you let it cool for 5 minutes.
Storage Instructions: You can store these Chinese steamed eggs by wrapping them with plastic wrap and storing them in the refrigerator for up to 3 days.
To Reheat: simply microwave covered until warm or steam again until warm. Note that the silky texture may not remain as silky and soft when you reheat.

Nutrition