Silky Chinese Steamed Eggs
Light, silky, and comforting, this Chinese steamed egg method makes a jiggly egg custard that comes together quickly.
- 3 medium eggs
- 1 1/2 cups warm water
- 3/4 teaspoon salt
- 1/4 teaspoon chicken bouillon powder (optional, see notes below)
- Thinly sliced green onions
- Light soy sauce, liquid seasoning, or Maggi sauce
- Sesame oil
- Chili oil
- Bring water to a boil then lower the heat to a gentle simmer while you prepare the eggs.
- Crack eggs (3) into a shallow, heatproof bowl. Gently beat with chopsticks or a fork. Add water (1-1/2 cups) and season with salt (3/4 teaspoon) or a little chicken bouillon powder (1/4 teaspoon) or its substitutes, if using. Mix well.
- Use a spoon to push all the bubbles to the edge of the bowl then skim them off.
- Carefully place the bowl onto the steaming rack. Cover and steam over medium-low heat for about 15 minutes. In the last 2 minutes, sprinkle sliced green onions over the top. To test for doneness: Gently jiggle the bowl. The center should wobble like soft tofu but not look liquid.
- Using a dish clip, carefully remove the bowl from the steamer. Drizzle with light soy sauce, a few drops of sesame oil, and your favorite chili oil. Serve hot with rice for a full meal, or enjoy on its own as a light snack.
Elements 3 medium eggs 1 1/2 cups warm water 3/4 teaspoon salt 1/4 teaspoon chicken bouillon powder (optional, see notes below) Thinly sliced green onions Light soy sauce, liquid seasoning, or Maggi sauce Sesame oil Chili oil Method Bring water to a boil then lower the heat to a gentle simmer while you prepare the eggs. Crack eggs (3) into a shallow, heatproof bowl.
Add water (1-1/2 cups) and season with salt (3/4 teaspoon) or a little chicken bouillon powder (1/4 teaspoon) or its substitutes, if using. Use a spoon to push all the bubbles to the edge of the bowl then skim them off.
Carefully place the bowl onto the steaming rack. Cover and steam over medium-low heat for about 15 minutes.
In the last 2 minutes, sprinkle sliced green onions over the top. To test for doneness: Gently jiggle the bowl.
The center should wobble like soft tofu but not look liquid. Using a dish clip, carefully remove the bowl from the steamer.
Drizzle with light soy sauce, a few drops of sesame oil, and your favorite chili oil. Serve hot with rice for a full meal, or enjoy on its own as a light snack.
