Chinese Steamed Egg with Soy Sauce and Scallions Recipe
Chinese steamed egg is like a very delicate, silky omelette or a savory egg custard. In China it often appears for breakfast or as a light dish served with rice. It’s extremely simple, requiring only a bit of patience and gentle steaming – perfect when you want something warm but light.
This dish turns simple eggs into an ultra-smooth, silky custard with just steam and patience. It’s comforting, light, and pairs beautifully with plain rice, making it ideal for a gentle breakfast or an easy, soothing meal.
Chef's tips
Beat the eggs gently and always strain the mixture – this is the key to a perfectly smooth texture. Keep the heat low so the water only simmers; vigorous boiling creates bubbles and holes in the custard. If you’re unsure, slightly undercook rather than overcook – the residual heat will finish setting the eggs.
How to serve
Serve directly in the steaming bowls with hot rice on the side. Add extra soy sauce and sesame oil at the table so everyone can adjust the flavor. For a more complete meal, serve with quick stir-fried greens or pickled vegetables.
Ingredients
- eggs - 3 piece
- water or chicken/vegetable stock (about 90 ml per egg) - 270 ml
- salt - 0.25 teaspoons
- soy sauce (for serving) - 1.5 tablespoons
- sesame oil (for serving) - 0.5 teaspoons
- spring onion (chopped) - 2 tablespoons
- oil (for greasing the bowls, optional) - 0.5 teaspoons
Preparation
- Prepare a pot with a lid and a steaming insert, or a metal sieve that can sit above the water in the pot. Pour in enough water so it doesn’t touch the bottoms of the bowls you’ll be using.
- Lightly brush the bowls you’ll steam the eggs in with a thin layer of vegetable oil so it’s easier to scoop the egg out later.
- Crack the eggs into a bowl and gently beat with a fork or whisk, but don’t whip them into a foam – the mixture should be uniform, without lots of bubbles.
- Add the water or stock and the salt. Gently stir until everything is combined.
- Strain the egg mixture through a fine sieve into another bowl. This removes lumps and bubbles so the finished egg is smooth and creamy.
- Pour the egg mixture into the prepared bowls, leaving a little space at the top.
- When the water in the pot starts to boil, reduce the heat so it only gently simmers. Place the bowls on the steaming insert or sieve.
- Cover the pot with a lid. If the lid has a vent hole, you can partially cover it with a cloth so the steam doesn’t drip back onto the egg. Steam over low heat for 12–15 minutes. After 12 minutes, gently jiggle one bowl – the center should be set but still wobble slightly like jelly.
- Turn off the heat and leave the eggs in the steam for another 1–2 minutes.
- Before serving, drizzle the top of each portion with soy sauce, a little sesame oil, and sprinkle with chopped spring onion or chives.
Storage
Jajko na parze najlepiej smakuje świeże. Jeśli zostanie, przechowuj je w lodówce w miseczce przykrytej folią i zjedz następnego dnia, delikatnie podgrzewając na parze lub bardzo krótko w mikrofalówce.
