Description
Light, silky, and comforting, this Chinese steamed egg recipe makes a jiggly egg custard that comes together quickly.
Ingredients
Units
Scale
- 3 medium eggs
- 1 1/2 cups warm water
- 3/4 teaspoon salt
- 1/4 teaspoon chicken bouillon powder (optional, see notes below)
- Thinly sliced green onions
- Light soy sauce, liquid seasoning, or Maggi sauce
- Sesame oil
- Chili oil
Instructions
- Prepare the steamer: Bring water to a boil then lower the heat to a gentle simmer while you prepare the eggs.
- Make the Egg Mixture: Crack eggs (3) into a shallow, heatproof bowl. Gently beat with chopsticks or a fork. Add water (1-1/2 cups) and season with salt (3/4 teaspoon) or a little chicken bouillon powder (1/4 teaspoon) or its substitutes, if using. Mix well.
- Remove surface bubbles: Use a spoon to push all the bubbles to the edge of the bowl then skim them off.
- Steam: Carefully place the bowl onto the steaming rack. Cover and steam over medium-low heat for about 15 minutes. In the last 2 minutes, sprinkle sliced green onions over the top. To test for doneness: Gently jiggle the bowl. The center should wobble like soft tofu but not look liquid.
- Finish: Using a dish clip, carefully remove the bowl from the steamer. Drizzle with light soy sauce, a few drops of sesame oil, and your favorite chili oil. Serve hot with rice for a full meal, or enjoy on its own as a light snack.
Notes
You can substitute the chicken bouillon powder with the same amount of mushroom seasoning powder, hondashi powder or a pinch of MSG (optional).
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: stove top, steam
- Cuisine: Asian, Chinese