Chinese Steamed Eggs are one of my childhood comfort foods. Light, silky, and incredibly delicious, Chinese Steamed Eggs are a classic dish that feels like a warm hug in a bowl. This simple recipe transforms eggs into a velvety custard-like texture, topped with a savory soy sauce drizzle and fresh garnishes. It’s a quick and versatile dish that’s perfect as a side or a light main course!
What are Chinese Steamed Eggs?
Chinese steamed eggs are a traditional dish where beaten eggs are combined with water and steamed until they reach a silky, custard-like consistency. The eggs are then topped with a flavorful soy sauce mixture and garnished with fresh scallions and chili oil. This dish is beloved for its simplicity and is often served as part of a home-cooked meal.
Why You’ll Love This Recipe:
- Silky texture: The smooth, custard-like consistency is so satisfying and comforting.
- Simple ingredients: Made with pantry staples like eggs, soy sauce, and sesame oil.
- Customizable flavors: Add your favorite garnishes like scallions, chili oil, or even shrimp for a twist.
- Quick and easy: Perfect for busy weeknights or when you want something light yet flavorful.
- Versatile dish: Serve it as a side, light main course, or even a snack.
Ingredients:
- Eggs: The base of the dish, providing the silky texture when steamed.
- Water: Combined with the eggs at a 2:1 ratio to create the custard-like consistency.
- Salt: Enhances the natural flavor of the eggs without overpowering them.
- Soy Sauce: Adds a savory, umami-rich flavor that complements the steamed eggs.
- Sugar: Balances the soy sauce with a touch of sweetness.
- Sesame Oil: Adds a nutty, aromatic flavor to the soy sauce drizzle.
- Chopped Scallions: A fresh garnish that adds a burst of color and mild onion flavor.
- Chili Oil: Provides a spicy kick and a vibrant finish to the dish. Feel free to adjust to your spice level!
How to Make Chinese Steamed Eggs:
1. Prepare the Egg Mixture
Crack the eggs into a bowl and beat them thoroughly. Add lukewarm water in a 2:1 ratio to the eggs and mix well. Strain the mixture through a fine strainer into a shallow bowl to remove any lumps or air bubbles. Gently mix in the salt and remove any surface bubbles with a spoon.
2. Steam the Eggs
Heat water in a steamer until boiling. Carefully place the bowl of egg mixture into the steamer. Cover the bowl with a plate to prevent condensation from dripping onto the eggs. Steam for 8-10 minutes, then turn off the heat and let the residual steam finish cooking the eggs for another 5 minutes.
3. Make the Sauce
While the eggs are steaming, in a small bowl, mix soy sauce, sugar, and sesame oil until well combined. Set aside.
4. Assemble and Garnish
Remove the steamed eggs from the steamer. Drizzle the soy sauce mixture over the top, then garnish with chopped scallions and a drizzle of chili oil.
Storage:
Chinese steamed eggs are best enjoyed fresh but can be stored in the refrigerator for up to 1 day and reheated gently before serving.
Tips:
- Achieve silky texture: Straining the egg mixture removes lumps and ensures a smooth custard-like consistency.
- Prevent water spots: Cover the bowl with a plate during steaming to avoid condensation dripping into the eggs.
- Control the heat: Keep the steaming process at a gentle simmer to prevent overcooking or bubbles in the custard.
