Chinese Steamed Egg
Silky, savory steamed eggs are a delicious way to start your day. This Chinese steamed eggs recipe has a melt-in-your-mouth, smooth texture with a warm, comforting flavor.
Servings 2 servings
Ingredients
- 3 large eggs
- ¼ teaspoon salt
- ~1 ¼ cup chicken broth warmed 100°F (38°C) equal to double the volume of the eggs
Garnishes
- 2 teaspoon light soy sauce
- 1 teaspoon sesame oil
- Chili oil optional
- Green onions chopped
Instructions
- Prepare the steamer. Prepare the steamer by bringing the water to a boil.
- Whisk the eggs and salt. In a medium mixing bowl on a scale, weigh and crack the eggs. Then, add the salt and gently whisk until combined.
- Add chicken broth. Add the warmed 100°F (38°C) chicken broth. The volume should be 2x the volume of the eggs, about 1 1/4 cups. For example, if the eggs weigh 5 fluid oz, the chicken broth should be 10 fluid oz.
- Strain the eggs. Strain the egg mixture into 2 small bowls or one medium bowl and skim any bubbles with a spoon. Cover the eggs with plastic wrap or an upside-down plate to prevent the condensation from falling into the eggs.
- Steam. Reduce the heat to medium-low. Place the egg mixture into the steamer and steam for 14-15 minutes. 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 edge of the steamed egg is set and the center is slightly jiggly. Remove the steamed eggs and let them rest for 5 minutes.
- Mix the sauces. While the egg is cooking, mix the light soy sauce and sesame oil until combined.
- Serve. Add the soy sauce and sesame oil on top of the steamed eggs, and garnish with chili oil if using, and green onions. Enjoy!
Notes
See the Expert Tips section for more guidance.