Description
Chinese Steamed Egg is a smooth and silky savory custard dish made with eggs and water, gently steamed to perfection. It’s a comforting and simple dish popular in Chinese home cooking.
Ingredients
Units
Scale
- 3 large eggs
- 1 1/2 cups warm water (or chicken broth for extra flavor)
- 1/4 tsp salt
- 1/2 tsp sesame oil (optional)
- Chopped scallions (for garnish)
- Soy sauce (for serving, optional)
Instructions
- Crack the eggs into a bowl and beat them gently without creating too many bubbles.
- Mix in the warm water or broth gradually, stirring gently to combine.
- Add salt and mix until fully incorporated.
- Strain the egg mixture through a fine sieve into a heatproof bowl to remove bubbles and ensure a silky texture.
- Cover the bowl with foil or a plate to prevent water droplets from falling onto the custard during steaming.
- Steam over medium-low heat for about 10-15 minutes until just set. You can check doneness by gently shaking the bowl – the custard should jiggle like soft tofu.
- Remove from steamer and drizzle with sesame oil and soy sauce, then garnish with chopped scallions before serving.
Notes
- Use a 1:1.5 ratio of egg to water for optimal texture.
- Straining the mixture ensures smoothness.
- Covering the bowl during steaming prevents water droplets from ruining the surface.
- Steam on low heat to avoid bubbles or overcooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 1g
- Sodium: 290mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 280mg
