Easy Chinese Steamed Eggs (20 Minutes)

Steamed eggs recipe topped with chili oil, chives, and green onions.

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Easy Chinese Steamed Eggs (20 Minutes)

This is my easy Chinese Steamed Eggs recipe that will take you less than 20 minutes to make.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Side Dish

Cuisine: Chinese

Servings: people

Calories: 340kcal

Author: Emily Roz

Equipment

1 sieve
steamer

Ingredients

4 eggs
250ml chicken stock warm (35C/95F)
1 garlic clove minced
1 inch ginger minced

For the toppings

½ tablespoon sesame oil
1 tablespoon light soy sauce
2 tablespoon chili oil
Chives finely sliced
Scallions finely sliced

To serve

2 portions sticky rice

Instructions

Crack 4 eggs into a large bowl and whisk. Then you want to whisk in the warm (35C/95F) chicken stock until well combined. Grate in your garlic clove and ginger. Give it a stir.
Place a sieve over the top of your steaming bowl (big enough to hold your egg and chicken stock mixture), and pour your egg mixture through the sieve into the bowl. Feel free to scoop any remaining grated garlic and ginger that gets caught in the sieve and sprinkle it into your new egg steaming bowl. Remove any air bubbles off the top of the eggs using a spoon. You want the surface to be as smooth as possible.
Next up, place a steaming basket/platform on the base of your pan. You can also use a bamboo steamer for this if you'd like. Pour in 1 inch of boiling water, place the pan on low heat.
Delicately place your egg bowl into the steamer and place on the lid. Leave to steam on low heat for 15 minutes. To check if your egg is done, remove the lid and give the pan a jiggle. If there is still uncooked egg, keep steaming it (see notes for if there's excess water on the surface).
Once your eggs are cooked, remove your bowl from the steamer with a cloth and then top with sesame oil, soy sauce, chili oil, chopped chives, and green onions. Enjoy with sticky rice!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To change quantities: This recipe serves 2 people, so to make it for four, just double the quantities.

Storage: These steamed eggs store brilliantly, simply place any leftovers in an airtight container and into the fridge for up to 3 days. You can also store your steamed egg bowl in the fridge with plastic wrap over the top.

Reheating: If you're storing the eggs in an airtight container, place in the microwave with a loosely fitted lid until piping hot. Careful as the eggs might gently explode a bit so keep an eye on them. What I would recommend if you've stored the eggs in their steaming bowl. Then just re-steam them for 5 minutes to heat up.

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