Chinese Steamed Egg
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A silky, savory steamed egg custard that is incredibly budget-friendly and comforting. This version is seasoned with chicken bouillon and topped with soy sauce, sesame oil, and chili crisp for a flavorful finish.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Breakfast 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
Steps
Thinly chop the green parts of the scallions for garnish and set aside.
Prepare a steamer by placing a steamer grate inside a large pan. Add water, cover with a lid, and bring to a boil over maximum heat.
Crack 5 eggs into a heat-proof bowl that will fit inside your steamer. Do not beat them yet.
Season the eggs with a bit of salt and a pinch of chicken bouillon powder.
Add an equal volume of hot water to the bowl with the eggs.
Beat the eggs and water together until well combined.
Skim off and remove any bubbles from the surface of the egg mixture to ensure a smooth finish.
Cover the bowl tightly with plastic wrap (saran wrap) to prevent water droplets from falling onto the custard.
Place the bowl onto the steamer grate in the pan. Cover the pan with a lid and steam for approximately 15 minutes.
Carefully remove the bowl from the steamer and remove the plastic wrap. Be cautious as the steam is very hot.
Using a knife, make incisions in the custard in a grid pattern to allow the seasonings to penetrate.
Garnish with the chopped scallion greens, a drizzle of sesame oil, soy sauce, and chili crisp to taste.
Notes
Removing the bubbles from the top of the egg mixture before steaming is optional but results in a much smoother, aesthetically pleasing surface. Be extremely careful when removing the lid and plastic wrap, as steam burns can occur easily.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 228
- Protein
- 16 g
- Carbs
- 3 g
- Fat
- 18 g
- Fiber
- 0 g
Where the calories come from
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