Chinese Steamed Eggs (蒸蛋)
Around the World in 80 Eggs: day 35
Forget boring scrambled eggs, these Chinese steamed eggs are the dish of my childhood dreams. This was something my parents whipped up countless times when I was growing up. Serious nostalgia vibes for me whenever I cook this hehe
These have a jiggly and silky texture, and the flavour savoury with soy sauce, sesame oil and chilli oil seeping into the egg when it's sliced through when cooked. It's also perfect for adjusting to your taste preference so you can top it with coriander, crispy shallots and also crunchy peanuts. Whatever you like really.
It's a super easy and quick dish, and they can be a side dish, a starter or even a breakfast on their own. Empty fridge? No problem! This dish is my nostalgia in a bowl, and it can be yours too. Definitely give this a try if you're looking for an easy protein hit post working out.
Ingredients
- 2 large eggs
- 250ml warm water or vegetable/chicken stock
For seasoning and toppings
- 1-2 tbsp light soy sauce, depending on preference
- 1 tbsp sesame oil
- 1/2 tbsp chilli oil
- chopped spring onions
Pair it with
Instructions
1. Whisk the eggs
In a mixing bowl, crack your eggs and whisk them together until fully combined. For a creamy texture, gradually whisk in warm water or chicken stock. Using warm liquid ensures the eggs cook evenly and prevents toughness.
2. Sieve for smoothness
Pour the egg mixture into a separate bowl through a fine mesh sieve to remove any lumps. This step is crucial for achieving a silky smooth texture. Use a spoon to gently scoop off any air bubbles that may have formed.
3. Prepare for steaming
Wrap the bowl with cling film and place it into a steaming apparatus. You can use a bamboo steamer basket over simmering water or a heat-resistant bowl set over a wok. Ensure the water does not touch the bottom of the bowl or steamer. Cover with a lid.
4. Steam the eggs
Cook the eggs on low heat for about 12 minutes. If you prefer a creamier, jiggly texture, you can reduce the cooking time. To check for doneness, gently nudge the bowl - the eggs should wobble slightly but remain mostly firm.
5. Add seasoning and garnish
Once steamed, carefully remove the bowl from the heat. Gently score the surface of the egg custard with a small knife to enhance the presentation. Spoon over your favourite seasonings, such as soy sauce or sesame oil, and sprinkle with chopped spring onions or any other toppings you like.
6. Serve and enjoy
Serve your steamed egg custard over a bed of steamed rice for a light meal or as a flavourful side dish to complement any main course. This dish is perfect for breakfast, lunch, or dinner!
Video demonstration
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!