Chinese Steamed Eggs - BEST METHOD! (VIDEO)
This is my fool proof method on how to make the best Chinese Steamed Eggs at home! They come out perfectly soft and silky and ready for whatever toppings you like.
Servings: 4
Equipment
- Steamer
Ingredients
- 4 eggs large
- Warm water aim for 100-110F (see note below)
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
- 1 teaspoon chicken bouillon powder
- Toppings:
- 1 tablespoon light soy sauce
- 1 tablespoon chili oil
- 2 scallions chopped
Instructions
- Place a large bowl on a kitchen scale and zero out the scale in grams. Crack the eggs into the bowl and take note of the weight. Add enough warm water that is double the weight of the eggs. Add salt, white pepper, and chicken bouillon powder then mix well with a fork or chopsticks.
- Prepare the steamer and bring the water to a boil. Reduce the heat to medium to maintain a simmer.
- Strain the eggs with a fine mesh strainer into a wide shallow bowl for steaming. Skim off any excess foam from the surface of the eggs. Place in the steamer, cover and steam for 8 minutes over medium heat.
- Uncover and remove from the steamer and let cool for 2 minutes. Top with soy sauce or chili oil and make a crosshatch pattern with a knife to allow the liquid to soak into the egg. Garnish with scallions and enjoy.
Video
Notes
The ratio of eggs to water shoud be 1:2 (1 part eggs, 2 part warm water) - this will create the perfect consistency that is not too watery and not too egg-y. A kitchen scale is best to be exact for this recipe, as eggs weigh different amounts.
The water should be warm, not boiling - approximately 100-110F. Adding warm water is a trick to temper it slightly, which will create a smoother egg consistency when steamed - however, if you use water that is too hot, you'll end up cooking the eggs prematurely, which we do not want!
Running the egg through a mesh strainer allows for a smoother egg when steamed – I highly recommend not skipping this step!
Store any leftover Chinese Steamed Eggs in an airtight container in the refrigerator for up to 3 days. I don't recommend making these ahead of time, as I personally think this dish tastes fresh - the egg is silky smooth and custard-like.
When reheating the leftovers, be careful not to overcook them, or the eggs will turn rubbery - reheat in the microwave on the lowest setting for intervals, checking frequently for doneness.
Nutrition
Calories: 101kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 725mg | Potassium: 89mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
