Silky Chinese Steamed Eggs (3 Ingredients)

Smooth and silky, Chinese steamed eggs is a classic comforting dish with satisfying flavor, and it only requires 3 simple ingredients. In this post, I will give you tips and tricks for making the perfect Chinese steamed eggs every single time!

If you like this recipe, check out my TEA EGGS RECIPE, EASY TOMATO EGG STIR-FRY, and KOREAN SOY MARINATED EGGS RECIPE.

WHAT ARE CHINESE STEAMED EGGS:

Chinese steamed eggs are known for their ultra-smooth and silky texture, similar to soft tofu. When you bite into it, the eggs immediately melt in your mouth. This classic and comforting dish is made by whisking eggs with broth or water and gently steamed to create a delicate consistency. It is often served as a light dish, perfect for eating with rice or other savory dishes. The dish is often topped with variety of garnishes and seasonings, such as soy sauce, sesame oil, chili oil, green onions, or even minced meat and vegetable for extra flavors.

TIPS ON MAKING THE PERFECT CHINESE STEAMED EGGS:

• EGG to BROTH RATIO: The ideal egg to broth ratio should be 1:2. For every egg used, you should add twice the amount of water or broth to the egg mixture. For example, if you have 150g of eggs, then you should add 300g of water/broth. Because eggs come in different weight and size, I recommend using a scale for precise measurements.
• MAINTAIN GENTLE HEAT: To achieve a smooth texture, steam the eggs at a medium low heat. High heat can cause the eggs to cook too fast.
• STRAIN THE EGGS: To ensure the smoothest surface, strain the egg mixture through a fine mesh sieve before steaming. This will help remove any lumps or bubbles, resulting in a silky, custard-like texture.
• COVER THE EGGS: Before covering the steamer with the lid, place a plate or plastic wrap on top of the egg dish. This will prevent condensation or water droplets from falling onto the egg surface and creating holes and uneven texture.

INGREDIENTS:

• Eggs
• Chicken Broth or Water
• Salt
• Options: Soy Sauce, Sesame Oil, Chili Oil, Green Onions

HOW TO MAKE CHINESE STEAMED EGGS:

PREPARE THE EGG MIXTURE

Crack the eggs into a bowl and whisk until well combined.

ADD WATER OR CHICKEN BROTH

Add water or broth to the eggs. Then add salt and gently whisk until smooth. The ideal egg to broth ratio should be 1:2. For every egg, use twice the amount of water or broth. It is best to use a scale for precise measurements.

STRAIN THE EGGS

To achieve the smooth texture, strain the egg mixture through a fine mesh sieve prior to steaming. This will prevent any lumps or bubbles.

STEAM THE EGGS

Set up a steamer and bring water in the steamer to a simmer over medium heat. Place the bowl of egg mixture into the steamer and cover it with a plate or plastic wrap. Covering it will prevent condensation from dripping into the eggs, which can cause uneven texture.

Steam the eggs for about 10-12 minutes. The eggs are done when they are just set and jiggle in the center.

SERVE

You can enjoy Chinese steamed eggs by itself or add seasoning for extra flavor. You can also enjoy steamed eggs with rice. Here I drizzle a little bit of soy sauce, sesame oil, and chili oil on top. Then I garnish with some chopped green onions. Serve hot and enjoy!

If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!

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