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.

Chinese Steamed Eggs

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Serves: 2 Prep Time: 10 Mins Cooking Time: 10 Mins 10 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 3 eggs
• 2:1 ratio of lukewarm water in liquid measurement
• 1/4 tsp salt
• 2 Tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp sesame oil
• Chopped scallion (garnish)
• Chili oil (garnish)

Instructions

1. Add eggs to a bowl and beat eggs. Add water and mix well. Strain the egg mixture through a fine strainer. Add egg mixture to a medium shallow bowl and remove any additional bubbles on top with a spoon. Add salt and mix slightly again.
2. Heat water in a steamer. Carefully add bowl to the steamer then cover with a plate on top to prevent condensation from dripping into the eggs.
3. Steam for 8-10 mins. Turn off the heat and let residual heat steam for another 5 mins.
4. While eggs are steaming, in a separate bowl, combine soy sauce, sugar, and sesame oil and mix well. Set aside.
5. Remove steamed eggs from steamer then drizzle soy sauce mixture on top. Garnish with chopped scallions and chili oil.

The post Chinese Steamed Eggs – Silky and Soft! first appeared on Herman at Home.

Why you’ll love this recipe

You’re going to enjoy my soy sauce and tea marinated eggs for their unique blend of flavors and beautiful, marbled appearance. The soy sauce brings a savory umami depth, perfectly complementing the aromatic, slightly earthy notes brought by the tea. This is very easy to make, especially in batches, and can be prepped ahead of time for a simple and delicious meal.

Ingredients

• Large eggs – I prefer large eggs here so all the marinating liquid gets absorbs by a larger surface area while the inside stays runny and jammy.
• Soy sauce – The foundation of the marinated liquid for the beautiful umami rich flavor.
• Water – Helps to balance out all of the other sauces in the marinade.
• Black tea bags – The other key component here is the deep black tea flavor. I used earl gray tea which pairs perfectly with the soy sauce.
• Star anise – This spice is very popular in Asian cooking and adds a light licorice flavor.
• Cinnamon stick – A key component for a warm, sweet, and woody flavor.
• Bay leaves – Perfect addition to add complexity to any marinade.
• Sugar – Balances the savory and umami of the soy sauce and black tea.

How to make Soy Sauce & Tea Marinated Eggs

1. Add soy sauce, water, star anise, cinnamon stick, bay leaves, salt and sugar to small pot and boil. Once boiled for a few mins, add tea bags to steep for a few more mins. Then set aside to cool.
2. Prick small hole with needle or sharp knife on rounded bottom side of egg
3. In separate pot, bring water to boil and add eggs. When water comes back to boil, lower heat to a low boil and cook eggs for 5 mins. Turn off heat and remove eggs from pot. Shock eggs in ice cold water for 5 mins to cool down
4. Using a spoon, crack and peel eggs carefully to remove the shell and membrane while maintaining shape of the egg.
5. Add eggs to small airtight container and marinate eggs in soy sauce mixture for at least 24 hours. Ensure eggs are completely covered in marinade.
6. Serve eggs over rice, green onions and sesame seeds.

Storage

These eggs are already stored in the fridge in the marinade but make sure to eat it within a week.

Soy Sauce & Tea Marinated Eggs

Print

Serves: 2-3 Prep Time: 35 Mins Cooking Time: 15 Mins 15 Mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

6 large eggs

3/4 cup regular sodium soy sauce

3/4 cup water

2 bags black tea bags

2 star anise

1 cinnamon stick

2 bay leaves

1 Tbsp sugar

Instructions

1. Add soy sauce, water, star anise, cinnamon stick, bay leaves, salt and sugar to small pot and boil. Once boiled for a few mins, add tea bags to steep for a few more mins. Then set aside to cool.

2. Prick small hole with needle or sharp knife on rounded bottom side of egg

3. In separate pot, bring water to boil and add eggs. When water comes back to boil, lower heat to a low boil and cook eggs for 5 mins. Turn off heat and remove eggs from pot. Shock eggs in ice cold water for 5 mins to cool down

4. Using a spoon, crack and peel eggs carefully to remove the shell and membrane while maintaining shape of the egg.

5. Add eggs to small airtight container and marinate eggs in soy sauce mixture for at least 24 hours. Ensure eggs are completely covered in marinade.

6. Serve eggs over rice, green onions and sesame seeds

The post Soy Sauce & Tea Marinated Eggs first appeared on Herman at Home.