Silky Steamed Eggs with Shrimp

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What are the secrets to making super silky Chinese steamed eggs with absolutely no air pockets? Stayed tuned and learn the silkiest Chinese steamed eggs in 3 minutes!

Steamed eggs have accompanied me through many ups and downs. Sometimes when things are down, perhaps all we need is some comforting steamed eggs to cheer us up again. I always like the saying: When life gives you lemons, make lemonade out of it! So in our case, when life gives you some cracked eggs, make steamed eggs out of them. Be positive and happy cooking everyone!

Silky Steamed Eggs with Shrimp Recipe

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

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)
12 small shrimp, peeled and deveined
¼ stalk scallions, thinly sliced
1 ½ tablespoons avocado oil
1 tablespoon soy sauce

Silky Steamed Eggs with Shrimp Instructions

To prepare:

  • In a mixing bowl, add the eggs and salt. Whisk.
  • Pour in the lukewarm chicken stock. Whisk.
  • Through a fine mesh strainer, pour the egg mixture into a serving bowl to remove air bubbles. (This ensures that we have silky steamed eggs.)

To steam:

  • In a steamer over high heat, bring water to a boil. Turn to low heat, transfer the serving bowl inside, and cover it with a plate. (It would prevent any water droplets from falling on the eggs and creating uneven surfaces.)
  • Cover the lid, and steam until the eggs are cooked through for about 15 minutes.
  • Uncover, and add the shrimp on the steamed eggs.
  • Cover up with the plate and lid. Over low heat, steam for 2 minutes.
  • Turn off the heat, and let it rest in the pot for 2 minutes. Uncover, and carefully take out the serving bowl.

To serve:

  • Sprinkle scallions on the steamed eggs.
  • In a small pan over high heat, add the avocado oil, and heat it up until smoking hot. Carefully pour the hot oil over the steamed eggs (This will add another dimension of aroma to the dish.)
  • Lastly, drizzle the soy sauce over the steamed eggs. Enjoy!


  • 5 eggs are equivalent to about 1 cup or 250 ml.
  • I used 1 ½ cups, or 356 ml, of lukewarm chicken stock. The temperature of the liquid should be between 98 to 105 degrees F or 37 to 41 degrees C.
  • The ratio of eggs to liquid is about 1 to 1 ½

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