Silky Chinese Steamed Eggs

A bowl of Chinese steamed eggs with a spoon.

Silky Chinese Steamed Eggs

Chinese steamed eggs are silky smooth, with a custard-like texture. Made by steaming a mix of eggs and chicken stock, this dish offers a delicate flavor that’s both comforting and delicious.

Course Appetizer, Breakfast

Cuisine Chinese

Diet Gluten Free, Low Fat, Low Lactose

Keyword chinese steamed eggs, egg, steamed eggs

Prep Time 5

Total Time 5

Servings

Calories 237

Author Hyegyoung K. Ford

Ingredients

2 large eggs
1 tbsp shaoxing wine or water
1-2 cups (240-480 ml) chicken stock low sodium preferred. See note below
1 tsp soy sauce
2 tsp chili crisp optional
1 tbsp chopped green onion optional

Instructions

Crack the eggs into a glass measuring cup and add Shaoxing wine (or water). Add chicken stock to the egg mixture and whisk until well combined. Strain the mixture through a fine mesh sieve into a heatproof dish to remove any bubbles. Cover the dish with plastic wrap and poke a small hole using a chopstick to create a vent.
Place the dish in a preheated steamer and cover with a lid. Steam the eggs for 5-6 minutes. Once done, turn off the heat and let the dish sit for 2-3 minutes before removing the lid.
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 topping it with chili crisp and chopped green onion. Steamed egg is best enjoyed hot, so serve it warm!

Video

Notes

The egg-to-stock ratio can range from 1:1 to 1:2, depending on your preference. For a more substantial pudding-like texture, use an equal amount of chicken stock and eggs. If you prefer a thinner, almost soupy consistency, simply increase the amount of stock to your liking.

Nutrition