Silky Steamed Eggs with Shrimp

Want to make ultra-silky Chinese Steamed Eggs with Shrimp—so smooth they melt in your mouth with zero air bubbles? Discover the secret to the perfect texture

Steamed Eggs with Shrimp Recipe

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

Ingredients

For the eggs:
5 large eggs (1 cup or 250 ml)
Pinch of salt
1 ½ cups lukewarm chicken stock (356 ml, 98–105°F)
For the topping:
12 small shrimp, peeled and deveined
¼ stalk scallions, thinly sliced
1 ½ tablespoons avocado oil
1 tablespoon soy sauce

Steamed Eggs with Shrimp Instructions

1. Prepare the egg mixture:

• In a mixing bowl, whisk together the eggs and salt.
• Gradually pour in the lukewarm chicken stock and whisk to combine.
• Strain the mixture through a fine mesh sieve into a heatproof serving bowl to remove bubbles for a smoother texture.

2. Steam the eggs:

• Bring water to a boil in a steamer over high heat, then lower the heat to a gentle simmer.
• Place the egg bowl in the steamer and cover it with a plate to prevent condensation from disturbing the surface.
• Cover the steamer with a lid and steam for about 15 minutes until just set.
• Uncover and gently add the shrimp on top of the eggs.
• Cover again and steam over low heat for 2 more minutes.
• Turn off the heat and let it rest for 2 minutes before removing.

3. Finish and serve:

• Sprinkle scallions over the steamed eggs.
• Heat avocado oil in a small pan until smoking hot, then carefully pour it over the scallions for a sizzling aromatic finish.
• Drizzle soy sauce on top and serve immediately.

Tips & notes

• 5 large eggs yield about 1 cup (250 ml).
• The ideal egg-to-liquid ratio is 1:1.5 for silky results.
• Make sure your chicken stock is lukewarm—between 98–105°F (37–41°C)—to avoid curdling.
• Covering with a plate during steaming prevents water droplets from marring the surface.