Chinese Steamed Egg
This Chinese steamed egg recipe (蒸蛋) tastes savory and has a soft and silky texture. My family's tips and tricks ensure that this steamed egg comes out perfect every time. We top the eggs with soy sauce and eat this dish with rice for a healthy and easy meal!
Servings: 2 people
Calories: 143kcal
Ingredients
- 3 eggs beaten
- 1¼ cup warm water
- 1 teaspoon corn starch
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ tablespoon olive oil
- 6 dried shrimp optional
- 2-3 medium sized scallop optional
garnish
- half green onion sliced
- ½ tablespoon knorr seasoning or preferred soy sauce
Instructions
Prepare dried shrimp and scallop the night prior (OPTIONAL)
- Soak dried shrimp and dried scallop the night prior. After soaking for at least 12+ hours, drain the water. Shred the dried scallop and place on the plate with the dried shrimp. Steam for 5 minutes. Set aside.
Steam bowl
- Boil water in a large pot. Then, add your wire rack and an empty bowl to the large pot. Add ½ tablespoon olive oil in the bowl. Add dried shrimp and dried scallop (if you made some prior) and steam your bowl (without the egg) for 5 minutes on medium high heat.
- In a mixing bowl, whisk 3 eggs with sugar and salt, and corn starch. Then, add 1 & ¼ cup warm water (30-45 C or 86-113F) to the eggs and whisk well.
Steam eggs
- Make sure the water is already boiling. Then, sift the egg mixture in the hot bowl.
- After the egg mixture has been added to the hot bowl, use a bowl or plate to cover the eggs. Steam on medium high heat for 6-7 minutes.
- Turn off the heat. Rest the steamed egg by letting it sit in the pot for 5 minutes covered. Don't open the lid.
- Take the egg bowl out with oven mitts or towel. Garnish with sliced green onions and soy sauce to taste.
Video
@cookwithdana steamed egg is like my childhood chicken noodle soup😇
♬ Storybook - Lukrembo
Notes
Expert Tips
- Use warm water to mix with the eggs! The temperature should be around 30-45 C or 86-113 F. This helps temper the eggs and ensure the egg mixture cooks evenly.
- Heat up your steaming bowl and ensure the bowl is hot before pouring your egg mixture.
- Strain your eggs through a sifter before adding to your hot bowl to steam. This helps ensure there are no lumps in your egg mixture.
- Use a bowl or plate to cover the egg when steaming. This ensures that there won't be bubbles that form during cooking.
Nutrition
Calories: 143kcal | Carbohydrates: 2g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 280mg | Sodium: 781mg | Potassium: 91mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 356IU | Calcium: 49mg | Iron: 1mg