The Chinese Steamed Egg Recipe You’ll Want to Make Again and Again!
Soft, silky smooth eggs in every bite. This 20-minute Chinese steamed eggs recipe is easy, delicious, and packs a whole lot of flavor with only a few simple ingredients!
Equipment
- 1 Steamer or Wok
Ingredients
- 4 Large Eggs Room temperature
- 1/2 Teaspoon Table salt
- 360 ml Distilled water Or 1.5x weight of eggs in shell
- 2 Tablespoons Light soy sauce
- 1/2 Tablespoon White granulated sugar
- 1 Tablespoon Cooking oil
- 1 Green onion
Instructions
- Crack 4 eggs into a bowl. Add in your table salt and then whisk the eggs until they are thoroughly mixed.
- Now add the distilled water to the eggs and mix everything well together.
- Now, using a sieve, pour the egg water mixture into a large bowl or plate.
- If you see any bubbles, pop the bubbles by using either a toothpick or a lighter. You can also use a spoon to scoop out the bubbles. If you don’t pop the bubbles, then the surface of the eggs won’t look nearly as smooth.
- Next, cover the bowl or plate with some heat-resistant plastic wrap. Poke a few holes in the plastic wrap to let steam escape while steaming the eggs.
- Now add your eggs into a steamer or use a wok with a hot pot stand. Add some water to the wok or steamer and cover it with a lid, and bring it to a boil on medium heat.
- Once the water starts to boil, reduce the heat to medium-low and steam it for 13-14 minutes.
- While your eggs are steaming, prepare the soy sauce.
- In a small saucepan, add in your light soy sauce and sugar and mix everything well together. Heat up the saucepan until the sugar is melted, and then set it aside.
- Once 13-14 minutes have passed, turn off the stove but leave the eggs in the steamer or wok for another 5 minutes. Don’t open the lid!
- Finally, remove the eggs from the steamer after 5 minutes. Pour the soy sauce on top.
- Garnish the eggs with some green onions. Now heat up some cooking oil until it’s hot and then pour it on top of the eggs and green onions and serve.