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Chinese Steamed Eggs (Silky Custard)

The silkiest eggs you'll ever eat — a savory custard steamed until wobblingly tender, drizzled with soy sauce and sesame oil. Two ingredients, pure magic.

🕐 Prep 5m🔥 Cook 15m🍽️ Serves 2🌶️ Silky● easy⚡ 200 kcal

Chinese Steamed Eggs (Silky Custard)

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Ingredients

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4 largeEggs

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1 cupWarm water or chicken broth

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½ tspSalt

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1 tspSoy saucefor finishing

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1 tspSesame oilfor finishing

Method

Step 1

1

Beat Eggs

Beat eggs gently with a fork — don't whip (too many bubbles = pockmarked surface). Add warm water and salt. Stir to combine.

Step 2

2

Strain

Strain egg mixture through a fine-mesh sieve into a heatproof bowl. This removes unmixed egg white for a silky result.

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Step 3

3

Cover & Steam

Cover bowl tightly with foil. Place in a stainless steel steamer basket over simmering water. Keep on medium-low heat.

Step 4

4

Steam

Steam 12-15 min. Center should jiggle slightly like panna cotta when done.

Step 5

5

Finish & Serve

Drizzle soy sauce and sesame oil on top. Garnish with scallions and white pepper. Serve warm.

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Rate This Recipe

4.4 ★ from 132 cooks

Nutrition Per Serving

Calories200 kcal

Protein14g

Carbs2g

Fat14g

Sodium350mg

Fiber0g

💡 Pro Tips

💡 Water-to-egg ratio is crucial: ¼ cup water per egg. Too much = won't set. Too little = rubbery.

💡 Straining is the difference between home and restaurant texture. It takes 30 seconds.

💡 Keep the steamer on medium-low — violent boiling ruins the silky surface.

🔬 Diet Adaptations

Low-SodiumUse low-sodium broth. Reduce soy sauce to ½ tsp.

Add ProteinPlace cooked shrimp or ground pork on top before steaming.

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🛒 Tools for This Recipe

Carbon Steel Wok (14-inch)

Bamboo Steamer (10-inch)

Spider Strainer (Stainless)

Chinese Chef Cleaver (8-inch)

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