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Chinese Steamed Eggs 蒸鸡蛋羹

Chinese steamed eggs has a smooth and delicate texture which iss often compared to pudding. It is easy to make and perfect for any meal.
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Prep Time:5 minutes
Course: Breakfast, Side Dish
Cuisine: Chinese
Keyword: egg
Servings: 2

Ingredients

  • 2 Large eggs
  • ½ tsp Salt
  • 1 cup Warm water or stock around 125℉(50℃), 2-2.5 times the weight of the eggs
  • Soy sauce for drizzling
  • Sesame oil for drizzling

Instructions

Prepare the Egg Mixture

  • Crack two large eggs into a bowl. Add a pinch of salt to help the custard set. Beat the eggs gently until the whites and yolks are fully combined.
  • Weigh the beaten egg mixture and measure 2.5 times that weight in warm water. Gradually add the water to the eggs while stirring continuously to combine. This ensures a silky, smooth custard.
  • Pass the egg mixture through a fine mesh strainer into a heatproof bowl. Straining removes any bubbles or lumps, creating a flawless texture.

Set Up the Steamer

  • Place the bowl with the egg mixture in a steamer. Start with cold water in the steamer and cover the bowl with a plate or foil to prevent condensation from dripping onto the surface.

Steam to Perfection

  • Turn the heat to medium-high. Once the water in the steamer comes to a boil, reduce the heat to low and set a timer for 6 minutes. After 6 minutes, turn off the heat but leave the bowl in the steamer for an additional 5 minutes. This resting period allows the eggs to gently finish cooking, resulting in a silky texture.

Finish with Flavor

  • Carefully remove the bowl from the steamer. Drizzle the steamed eggs with soy sauce and sesame oil for added flavor. Serve immediately while warm.