The Easiest Chinese Steamed Egg

Growing up, having steamed eggs for dinner was a staple in my household. There were also many variations of steamed eggs which I have eaten, steamed eggs with prawns, minced meat, or dried scallops. But my favorite was always just a classic bowl of steamed egg – silky and custardy, topped off with lots of soy sauce and sesame oil, and slurped like a jello.

After moving out, I never really had steamed eggs and I did kinda miss it. So, I tried my mom’s foolproof method of cooking steamed eggs (her trusted golden ratio) and it turned out easier than I imagined! This is the easiest steamed egg recipe you will ever try and ever need.

Recipe

Servings: Makes for 3 – 4 pax

Cooking Time: 13 mins

Ingredients

3 eggs
Chicken stock (can be substituted with vegetable stock for vegetarian option)
1 tsp regular soy sauce
1 tsp sesame oil
Chopped spring onions (for garnish)

Steps:

Crack 3 eggs into a measuring cup/bowl and beat the eggs vigorously.
Break up any small bubbles on the surface and measure the amount of eggs.
In the same bowl, pour in 2 x the amount of chicken stock
- Tip: The golden ratio of stock to eggs is 2:1. For example, if the eggs add up to 150ml, add 300ml of chicken stock.
Pour the egg mixture through a sieve, into a metal/porcelain bowl.
- Tip: This step is important to get a smooth, silky and custardy steamed egg. .
Cover the bowl with cling wrap or plate. This helps to prevent any condensation from dripping onto the egg mixture while steaming.
Place the bowl of egg mixture into a steamer and steam for (exactly) 13 mins.
- Improvisation: If you do not own a steamer (like me), you can place a metal stand in a large pot and add enough water to come up to the height of the metal stand. Place the bowl on the stand and let the water come up to a boil before covering the pot with a lid and starting the timer.
Once done, remove the bowl from the steamer.
Drizzle soy sauce and sesame oil, sprinkle spring onions onto the steamed egg and enjoy with a bowl of steamed rice!