Simple Chinese Steamed Eggs with Soy Sauce and Green Onion
Make soft Chinese steamed eggs with eggs, warm water or stock, soy sauce, sesame oil, green onion, and beginner texture tips.
beginner, vegetarian, family-friendly, budget
chicken stock: 1 cup warm stock or water (optional).
Beat eggs with warm water or stock, soy sauce, and a pinch of white pepper if using.
Pour the mixture through a fine sieve into a shallow heatproof bowl for a smoother texture.
Cover the bowl loosely and steam over low to medium heat until just set and slightly wobbly.
Rest for 2 minutes, then add a little soy sauce, sesame oil, and sliced green onion.
A shallow ceramic bowl helps the custard cook evenly.
Use water for the simplest version or chicken stock for a more savory family-style dish.
If you do not have a steamer rack, place a folded towel in a pot and set the bowl on top carefully.
Use vegetable stock instead of chicken stock for a vegetarian version.
Skip sesame oil if you do not have it; soy sauce and green onion are enough.
Add cooked shrimp, mushrooms, or peas only after you understand the basic texture.
Eggs: Large eggs, Medium eggs adjusted by volume, Eggs plus a little stock. The liquid ratio matters more than egg size; use about 1.5 parts liquid to 1 part beaten egg by volume.
Warm water or stock: Warm water, Chicken stock, Vegetable stock. Stock gives more flavor, while water gives the cleanest egg texture.
Soy sauce finish: Light soy sauce, Tamari, Soy sauce plus sesame oil. Season lightly before steaming and add most of the soy sauce at the end.
The heat was likely too high or the mixture had too many bubbles. Steam gently and strain before cooking.
Can I make Chinese steamed eggs without a steamer?
Yes. Use a pot with a rack, a heatproof bowl, and a lid. Keep the water at a gentle simmer.
Yes, but start simple. After learning the texture, add cooked shrimp, mushrooms, peas, or a little chili crisp.