Chinese Steamed Eggs

Name: Chinese Steamed Eggs
Prep time: 10 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 2 large eggs (Use 2–3 eggs; the broth amount is based on the eggs' weight.); 1.5 warm chicken broth or chicken stock (Use 1.5 times the weight of the eggs; for 100 g eggs, use about 150 g broth. Warm before adding.); 1 tsp light soy sauce (Divided or used as a finishing drizzle.); 1 tsp sesame oil (Used as a finishing drizzle.); green onions (Chopped, for garnish.)

Recipe by Jaida Ow @jaida_ow · Instagram

Jaida Ow cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.

Watch the original reel

Imported by Pranaya Shrestha on SeeMeCook

Smooth, silky steamed eggs gently cooked with warm chicken broth and finished with light soy sauce, sesame oil, and green onions.

Time: 25 minutes
Equipment: Stovetop
Good for: Breakfast, lunch, dinner, or snacks
Cuisine: East Asian
Contains: Gluten, sesame, eggs, and soy

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

2 servings

OriginalUSMetric

2 large eggsUse 2–3 eggs; the broth amount is based on the eggs' weight.100 g
1½ warm chicken broth or chicken stockUse 1.5 times the weight of the eggs; for 100 g eggs, use about 150 g broth. Warm before adding.150 g
1 tsp light soy sauceDivided or used as a finishing drizzle.5 g
1 tsp sesame oilUsed as a finishing drizzle.5 g
Green onionsChopped, for garnish.15 g

Weights are estimates. Together, the ingredients weigh about 260 g before cooking, which is about 130 g per serving.

Steps

Place a mixing bowl on a kitchen scale. Crack the eggs into the bowl and note their weight so the broth can be measured accurately.
Add warm chicken broth or stock equal to 1.5 times the weight of the eggs. Mix the eggs and broth well.
Strain the egg mixture to remove impurities and create a smoother texture.
Remove bubbles from the surface with a spoon or kitchen towel. Pour the strained mixture into a heatproof dish.
Cover the dish with cling wrap, as described in the video transcript, then place it in a steamer.
Steam over medium heat for 8–10 minutes, or about 10 minutes as stated in the video transcript.
Turn off the heat and leave the dish in the steaming pan for 5 minutes; the video transcript gives a range of 3–5 minutes.
Check that the eggs are cooked through.
Drizzle the steamed eggs with sesame oil and light soy sauce.
Garnish with the chopped green onions and serve.

Notes

The broth quantity is given as a 1:1.5 egg-to-broth ratio by weight rather than a fixed volume. The description specifies 8–10 minutes of steaming and a 5-minute rest; the transcript specifies about 10 minutes of steaming and a 3–5-minute rest. The amount of green onion is not specified, so it is estimated for nutrition purposes.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 101
Protein: 8 g
Carbs: 2 g
Fat: 8 g
Fiber: 0 g

Where the calories come from

Large eggs72%
Sesame oil20%
Warm chicken broth or chicken stock4%
Green onions2%
Light soy sauce1%

appetizer
breakfast
steamed
Chinese
East Asian
high-protein
gluten-free

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