Description
Smooth and silky, Chinese steamed eggs is a classic comforting dish with satisfying flavor, and it only requires 3 simple ingredients!
Ingredients
Scale
- 3 large eggs (145g)
- About 1 1/4 cups of chicken broth (290g) – egg to broth ratio should be exactly 1:2 (*See Notes)
- 1/2 tsp salt
- Optional seasoning: soy sauce, sesame oil, chili oil, green onion
Instructions
- Crack the eggs into a bowl and whisk until well combined.
- 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 egg mixture through a fine mesh sieve prior to steaming. This will prevent any lumps or bubbles.
- 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.
- You can enjoy Chinese steamed eggs by itself or add seasoning for extra flavor. You can also enjoy steamed eggs with rice. In this recipe, I drizzled a little bit of soy sauce, sesame oil, and chili oil on top. Then I garnished with some chopped green onions. Serve hot and enjoy!
Notes
*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.