Chinese Steamed Eggs

Crucial equip list

• A steamer that fits one of your pots

• A bowl that fits in the steamer without touching the lid

• And a plate that fits ontop of the bowl but with the steamer but also fits under the lid!

That last one can be subbed out for cling film, or if you plan on making this often, buy a cheap shower cap to hug over the bowl. 

I have made this for 1 using 1 egg : 100ml chicken stock which is pure comfort also. 

I have often eaten these but I first attempted them after styling a story for delicious using Sam Young’s recipe, so credit for this simplified version must go to him. 

Hope you enjoy exploring and making it your own!

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Chinese Steamed Eggs

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

Ingredients

• 4 eggs
• 400ml of stock (I used massel vegetarian chicken flavoured stock)
• 2 spring onions finely chopped
• 1-2 ts sesame oil
• 2 ts light soy

Optional Extras!

• ½ c finely chopped protein like ham, raw prawn meat or cooked chicken
• Coriander
• Grated ginger
• Chilli sauce
• Fried shallots

Instructions

1. Bring the pot to boil half full of water (it should tough the steamer if you’re using a wok)
2. Whisk together the eggs and the stock, the skim the bubbles or pour through a sieve into the bowl you with to use.
3. Carefully cover the bowl (the cover should also not touch the eggs) and place into the steamer.
4. Place the steamer onto the pot with the lid on top of the steamer and steam the whole thing over a gentle simmer (not hard boil) for 20mins.
5. The eggs should resemble set jelly once done.
6. Remove the bowl carefully and uncover.
7. Slice a criss cross into the eggs the drizzle with sesame and soy and sprinkle with spring onions.
8. Eat immediately. Be careful, they retain a lot of heat. They are DELICIOUS with a steamed rice and garlic fried greens also.

Nutrition Facts

Calories

239

Fat

15 g

Sat. Fat

4 g

Carbs

5 g

Fiber

0 g

Net carbs

4 g

Sugar

3 g

Protein

20 g

Sodium

953 mg

Cholesterol

354 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.