Chinese Steamed Egg
Robin Donovan
A warm, savory custard that’s light and silky, this Chinese Steamed Egg recipe is comfort food at its simplest. With just a handful of ingredients and a gentle steam, you’ll get a dish that’s elegant in its restraint and incredibly easy to make.
Ingredients
- 3 pieces large eggs
- 1 cup water warm, (250 ml)
- ½ teaspoon salt
- ½ teaspoon light soy sauce (for seasoning)
- ½ teaspoon sesame oil (for drizzling)
- 1 piece green onion finely chopped (for garnish)
Instructions
- Mix the eggs: Crack the eggs into a medium bowl. Add salt and gently whisk until the yolks and whites are just blended. Try not to introduce air bubbles.
- Add the water: Slowly stir in the warm water. Mix gently until combined and smooth.
- Strain the mixture: Pour the egg mixture through a fine-mesh strainer into a shallow, heatproof bowl. This step ensures a silky texture.
- Cover and steam: Cover the bowl with foil or a plate to prevent water from dripping onto the eggs. Place in a steamer basket in a skillet or saucepan filled with about 2 to 3 inches of just barely simmering water. Steam gently until just set.
- Season and garnish: Remove the bowl from the steamer. Drizzle with soy sauce and sesame oil. Sprinkle with chopped green onions. Serve warm.
Notes
- To prevent holes in the custard, don’t let the water boil too hard while steaming. Keep it at a gentle simmer.
- You can store leftovers covered in the fridge for up to 2 days. Reheat by steaming or microwaving with a splash of water.
- Don’t freeze this dish—the texture won’t survive.
Nutrition
Calories: 28kcalCarbohydrates: 1gProtein: 1gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 1348mgPotassium: 44mgFiber: 0.3gSugar: 0.3gVitamin A: 136IUVitamin C: 2mgCalcium: 19mgIron: 0.3mg
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