Silky Chinese steamed eggs
Just eggs and water become a soft savoury custard. Gentle steam does the clever part.
- Prep
- 8 min
- Cook
- 12 min
- Total
- 20 min
- Makes
- 2 small bowls
Your new skill: Measuring a ratio and steaming gently.
The useful number is two: use twice the volume of water as beaten egg. Measure the eggs first, rather than guessing from their size.
Your ingredients
Get ready: Measuring jug, sieve, two heatproof bowls, steamer or a deep lidded pan with a stable steaming rack.
- 2 eggs
- Warm water: twice the volume of the beaten eggsUK note: For 100 ml beaten egg, use 200 ml water, warm rather than hot.
- A small pinch of salt
- 2 tsp light soy sauce, to finishUK note: Use regular soy sauce, or omit for a simpler egg flavour.
- A few drops toasted sesame oil, optional
- 1 tsp chopped chives or spring onionUK note: Either works as a fresh finish.
Let’s make it
-
Measure, then mix
Beat the eggs in a jug and note their volume. Add twice that volume of warm water and the salt. Stir gently; you do not need a froth.
-
Lose the bubbles
Strain into the heatproof bowls. Skim off bubbles. Cover each bowl loosely with foil, leaving room for expansion. Keep foil away from the water.
-
Steam softly
Bring water to a simmer below the rack. Set in the bowls, cover the pan and steam gently for 10–12 minutes. The water must not boil into the bowls. Open the lid away from your face.
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Check and finish
The centre should be set with a soft wobble, not liquid egg. Steam longer if needed. Lift out with oven gloves and add the soy sauce, sesame oil and herbs. A few bubbles are no disaster: it is still dinner.
Your next little win
Serve warm with rice and vegetables. A hard boil makes a more bubbly custard; next time, lower the heat once steam is established.
For something alongside, try garlic pak choi.
Keeping it: Cool and refrigerate within 2 hours, then use within 48 hours. Reheat once until steaming hot throughout.
Cooked it? Give your chef panda a kitchen win.
