Chinese Silky Steamed Eggs with Shrimp

Are you tired of your silky steamed eggs with shrimp turning out with a bunch of air pockets? Don’t worry! Today, I’ll share with you all my tips and tricks! It will come out super silky every single time!

Recipe

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

Ingredients:
5 large eggs (1 cup, or 250 ml)
1/10 teaspoon salt
1 ½ cups lukewarm chicken stock (356 ml) (98 to 105 degrees F)
8 large shrimp, peeled and deveined, 26/30
2 tablespoons scallions, thinly sliced
1 ½ tablespoons oil
1 ½ tablespoons soy sauce

Instructions

1. Prepare the shrimp

• Butterfly the shrimp with a knife and make a small hole in the center of each. Insert the tail through the hole to create a decorative twist. Repeat with all shrimp.

2. Prepare the eggs

• In a mixing bowl, whisk together the eggs and salt. Pour in the lukewarm chicken stock and whisk again.
• Strain the mixture through a fine mesh sieve into a serving bowl to remove air bubbles.

3. Steam the eggs

• Place the serving bowl on a steaming rack and cover it with a plate.
• Bring a large pot of water to a boil, then reduce to low heat. Place the steaming rack in the pot, cover with a lid, and steam for about 15 minutes or until the eggs are set.

4. Add the shrimp

• Uncover the bowl, gently place the shrimp on top of the steamed eggs, and cover again. Steam over low heat for another 2 minutes.

5. Finish and serve

• Remove the bowl from the steamer. Sprinkle scallions over the top.
  In a small pan over high heat, heat the oil until it’s smoking hot. Carefully pour the hot oil over the scallions and eggs.
  Finish by drizzling soy sauce over the top. Enjoy!

Tips & notes

• The ideal ratio of egg-to-liquid ratio is about 1 to 1½.
• Straining the egg mixture through a fine mesh sieve removes air bubbles for the smoothest texture.
• Lukewarm stock (not hot!) prevents curdling and helps achieve a silky finish.
• Covering the bowl while steaming keeps condensation from dripping onto the eggs.
• Butterflying and twisting the shrimp tails gives them a pretty presentation while helping them cook evenly.
• Don’t skip the hot oil finish — it adds a delicious aroma and brings the scallions to life!

And here’s something sweet from my 5-year-old daughter. The other day, while picking which cup to use for lunch, she said, “Which cup I use really doesn’t matter, it’s the quality time we spend together that counts!” I hope you and your family spend some lovely time together over this cozy dish.