Steamed Chinese eggs they are silky smooth, with a custard-like consistency. Made by steaming a mix of eggs and chicken stock, this dish offers a delicate flavor that’s both comforting and delicious.
Silky smooth steamed eggs are a simple yet delicious comfort food. With their soft, slippery texture and savory flavor, their pudding-like texture is sure to win you over. It’s hard to imagine someone not loving them.
This Chinese steamed egg (蒸蛋), also called water egg or custard, is incredibly easy to make. Just beat the eggs, add water (or for extra flavor, use chicken broth like I do) and steam. That’s all!
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Steamed eggs are enjoyed throughout East Asia, each with its own unique twist. The Korean version, gyeran jjim, is soft and cooked over direct heat in a clay pot, where the eggs are stirred as they cook. The Chinese version, however, is steamed in a shallow bowl and the eggs are left intact during cooking.
It’s hard to choose between the two because both are equally delicious in their own way. But if you’re a fan of smooth, silky, custard-like eggs, Chinese Steamed Egg is definitely the dish for you.
Key ingredients
- Egg: As the main ingredient, the quality of your eggs matters. For best results, use farm fresh eggs. (For this recipe I used extra-large eggs.)
- Chicken broth: Although most Chinese steamed egg recipes are made with water, I highly recommend using chicken broth instead. It adds a rich, deep flavor that water can’t provide.
- If you don’t have chicken broth you can replace it with chicken powder or broth mixed with water.
- Seals: The easiest way to enjoy steamed eggs is with a drizzle of light soy sauce. But if you want to add an extra layer of flavor, try topping it with crunchy chili peppers and chopped green onions.
- For a fancier version, as seen in upscale Chinese restaurants, you can add steamed shrimp or vegetables such as asparagus.
Steam cooking equipment
Since this recipe uses steaming, you will need a steamer. A bamboo steamer works well, but any household steamer will do. Just make sure the steamer is deep enough to allow the heatproof dish with eggs to fit comfortably in it.
It is essential to cover the bowl with cling film (pierce it with a chopstick) to prevent condensation from dripping onto the eggs. This step helps keep the water from diluting the flavor and keeps the surface of the eggs smooth and even.
How to make Chinese steamed eggs
Crack the eggs into a glass measuring cup and add the Shaoxing wine (or water). Add the chicken broth and mix.
The egg-to-broth ratio can vary from 1:1 to 1:2, depending on your preference. For a smooth pudding-like texture, use equal parts broth and eggs. If you prefer a more liquid, almost brothy consistency, simply increase the broth.
Strain the mixture through a fine mesh strainer into a heatproof bowl to remove any bubbles. Cover the bowl with cling film and poke a small hole in the top with a chopstick to allow the steam to escape.
Place the bowl in a preheated steamer, cover with the lid and let it steam for 5-6 minutes. After turning off the heat, leave the dish in the steamer for another 2-3 minutes before uncovering it.
To serve, lightly score the surface of the steamed egg with a knife to help it absorb the soy sauce.
You can keep it simple by adding just a splash of soy sauce or enhance the flavor with crunchy chili and chopped green onions. Serve the steamed egg hot, as it is best enjoyed hot.
For more comforting egg dishes, try Tofu with Egg and Tomato or Tofu and Egg Pudding (Microwave). Both are simple to make with everyday ingredients and offer a soothing, delicious flavor.
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Silky Chinese steamed eggs
Steamed Chinese eggs they are silky smooth, with a custard-like consistency. Made by steaming a mix of eggs and chicken stock, this dish offers a delicate flavor that’s both comforting and delicious.
- 2 large eggs
- 1 table spoon Shaoxing wine, or water
- 1-2 cups (240-480 ml) chicken broth, low sodium content is preferable. See note below
- 1 teaspoon I’m willow
- 2 teaspoon crispy chilli pepper, optional
- 1 table spoon chopped green onion, optional
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Crack the eggs into a glass measuring cup and add the Shaoxing wine (or water). Add the chicken broth to the egg mixture and beat until well combined. Strain the mixture through a fine mesh strainer into a heatproof dish to remove any bubbles. Cover the dish with plastic wrap and poke a small hole with a chopstick to create a vent.
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Place the dish in a preheated steamer and cover with a lid. Steam the eggs for 5-6 minutes. Once ready, turn off the heat and let the dish rest for 2-3 minutes before removing the lid.
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Before serving, gently score the top of the steamed egg with a knife to help it absorb the soy sauce. You can serve it simply with a drizzle of soy sauce or add extra flavor by garnishing it with crunchy chilli and chopped green onion. Steamed eggs are best enjoyed hot, so serve them hot!
The egg-to-broth ratio can vary from 1:1 to 1:2, depending on your preference. For a firmer, pudding-like consistency, use equal amounts of chicken broth and eggs. If you prefer a more liquid, almost brothy consistency, simply increase the quantity of broth to your liking.
Calories: 237kcal, Carbohydrates: 11G, Protein: 18G, Fat: 11G, Saturated fat: 4G, Polyunsaturated fats: 2G, Monounsaturated fats: 5G, Trans fats: 0.03G, Cholesterol: 334mg, Sodium: 800mg, Potassium: 403mg, Fiber: 0.2G, Sugar: 4G, Vitamin A: 542UI, Vitamin C: 2mg, Soccer: 63mg, Iron: 2mg
