Steamed eggs are a classic comfort food, especially in Chinese cuisine. This dish is incredibly easy to make, requires minimal ingredients, and delivers a delicate, silky smooth texture that melts in your mouth. Forget complicated recipes – this Chinese steamed egg recipe is perfect for a quick lunch, a light dinner, or a nourishing side dish.
Close-up of perfectly steamed Chinese eggs topped with green onions and sauce
Discovering the Joy of Steamed Eggs
Like many culinary adventures, my journey with Chinese steamed eggs began online. Scrolling through TikTok, I stumbled upon videos showcasing this seemingly simple yet elegant dish. Intrigued by its promise of a smooth, custard-like texture, I decided to try making it myself.
My first attempts weren’t perfect. Eager to taste the dish, I skipped straining the egg mixture – a crucial step, as I later learned. Another time, impatience got the better of me, and I cranked up the heat, resulting in eggs that puffed up and then deflated, losing the desired silky consistency. While still delicious, they lacked the refined texture I was aiming for.
But like perfecting any skill, persistence and patience paid off. Through trial and error, I finally mastered the art of making perfect Chinese steamed eggs. Now, it’s a staple in my kitchen, a go-to meal when I crave something comforting and healthy without spending hours cooking. It’s incredibly versatile – perfect as a light lunch, a quick high-protein snack, or a side dish to complement a larger meal. For a complete dinner, I often pair it with Instant Pot rice and a refreshing smashed cucumber salad.
Straining the egg mixture into a heat-proof dish
The secret to achieving that signature silky texture lies in a few key techniques: straining the egg mixture to remove any lumps and bubbles, skimming off surface bubbles before steaming, and cooking the eggs gently over low heat. Covering the dish tightly with vented foil ensures even steaming and prevents condensation from dripping onto the surface.
Skimming bubbles from the surface of the egg mixture
Steaming the eggs in a pot with a rack (or even rolled foil) elevates the dish above the direct heat, allowing for gentle and even cooking.
Covered dish with vented foil ready for steaming
While a simple drizzle of soy sauce is delicious, a flavorful sauce elevates this dish to another level. My favorite sauce is a quick mix of soy sauce, chili crisp for a touch of heat, a hint of sweetness from maple syrup or honey, and Chinese black vinegar for depth and tang. If you can find Chinese black vinegar (Chinkiang vinegar), it truly makes a difference.
Steaming setup with rack in a pot
Once steamed to perfection – set but still slightly jiggly – the eggs are ready to be adorned with the flavorful sauce and a sprinkle of fresh green onions.
Making the sauce with soy sauce, chili crisp, honey and vinegar
The result is a dish that is both comforting and satisfying. Each spoonful is a delightful combination of smooth, delicate eggs, savory sauce, and fresh green onions. Served with rice and a simple salad, it’s a complete and balanced meal that’s ready in minutes.
Pouring sauce over the steamed eggs
Garnishing steamed eggs with green onions
Serving steamed eggs with rice and salad
Making Chinese steamed eggs isn’t just about following a recipe; it’s about embracing the process of learning and refinement. Each attempt, even the less-than-perfect ones, brings you closer to mastering this simple yet rewarding dish. And with each perfect, silky spoonful, you’ll appreciate the journey and the deliciousness of the final result.
Close-up of silky smooth steamed eggs with sauce
Ingredients
- 2 cups water
- 1 teaspoon chicken or vegetable bouillon powder or 1/2 teaspoon kosher salt
- 6 eggs
- 2 teaspoons soy sauce
- 2 teaspoons chili crisp (optional)
- 1/2 teaspoon honey or maple syrup
- 2 teaspoons Chinese black vinegar (Chinkiang) or rice vinegar
- 1 green onion, thinly sliced
Recipe Serves 3-4
Directions
- Fill a large pot with a fitted lid with 2-3 inches of water and place a steaming rack or a few pieces of rolled up foil on the bottom. Cover and bring to a boil.
- Stir the water and bouillon powder together to make a broth.
- Whisk the eggs into the broth until completely combined (no streaks of whites or yolks).
- Strain the mixture into a medium-sized heatproof container that will fit in the bottom of your pot, like a Pyrex dish. Skim off as many of the tiny bubbles on the surface with a spoon or small fine mesh sieve.
- Cover the top of the container tightly with foil and puncture a few times with a knife to vent.
- Lower the heat on the pot to medium-low, then carefully lower the foil-covered dish into the pot, setting it atop the steaming rack.
- Cover the pot with the lid, then allow to cook for 13-15 minutes, until the eggs are set but still jiggly. Start checking for doneness around 10 minutes.
- While the eggs cook, whisk together the soy sauce, chili crisp, honey or maple syrup, and vinegar.
- Serve the eggs topped with the sauce and the green onions, preferably with rice.
Category: Articles
Tags: chinese, eggs, protein, steamedeggs, tiktok
