Chinese Steamed Eggs

Chinese Steamed Eggs are pure comfort—soft, delicate, and impossibly smooth. With just a few simple ingredients, you can create a dish that’s soothing and elegant all at once. Want to unlock that ultra-silky, custard-like texture with no bubbles in sight? Stick around—I’ll show you how!

Recipe

Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:
5 large eggs (1 cup total)
1/10 teaspoon salt
1 ½ cups lukewarm chicken stock (between 98 to 105°F)
1 teaspoon sesame oil

Instructions

1. Whisk the mixture:

• In a mixing bowl, add the eggs and salt. Whisk until combined.
• Pour in the lukewarm chicken stock (1 part egg to 1.5 parts stock). Whisk gently to combine.

2. Strain the eggs:

• Pour the egg mixture through a fine mesh strainer into your serving bowl to eliminate air bubbles.

3. Steam the eggs:

• In a steamer over high heat, bring the water to a boil. Lower to low heat.
• Place the serving bowl inside, cover it with a plate to prevent condensation from dripping onto the eggs.
• Cover the pot with the lid and steam for about 13 minutes until just set.

4. Rest and finish:

• Turn off the heat and let the eggs rest in the steamer for 2 minutes before uncovering.
• Carefully remove the bowl, drizzle with sesame oil, and serve.

Tips & notes

• Egg-to-liquid ratio: A 1:1.5 ratio (by volume) of egg to stock ensures a soft, custard-like texture.
• Temperature matters: Use lukewarm stock (98–105°F) to help the eggs cook gently and evenly.
• Strain for smoothness: Straining removes foam and air bubbles, giving the custard its signature smooth surface.
• Cover the bowl: A plate prevents steam condensation from dripping and creating craters on the surface.
• Let it rest: A short rest after steaming allows residual heat to finish cooking the eggs gently.