Simple Chinese Steamed Eggs
type: Recipe
headline: Simple Chinese Steamed Eggs with Soy Sauce and Green Onion
description: Make soft Chinese steamed eggs with eggs, warm water or stock, soy sauce, sesame oil, green onion, and beginner texture tips.
author: Chinese Food at Home
language: en
recipe cuisine: Chinese
recipe category: Main dish
keywords: beginner, vegetarian, family-friendly, budget
recipe yield: 2 servings
prep time: PT8M
cook time: PT14M
total time: PT22M
recipe ingredient: egg: 3 large.
recipe ingredient: chicken stock: 1 cup warm stock or water (optional).
recipe ingredient: soy sauce: 1 tsp plus more to finish.
recipe ingredient: toasted sesame oil: 1 tsp (optional).
recipe ingredient: green onion: 1 (optional).
recipe ingredient: white pepper: Pinch (optional).
recipe instructions: Mix gently
  type: HowToStep
  text: Beat eggs with warm water or stock, soy sauce, and a pinch of white pepper if using.
recipe instructions: Strain
  type: HowToStep
  text: Pour the mixture through a fine sieve into a shallow heatproof bowl for a smoother texture.
recipe instructions: Steam gently
  type: HowToStep
  text: Cover the bowl loosely and steam over low to medium heat until just set and slightly wobbly.
recipe instructions: Finish
  type: HowToStep
  text: Rest for 2 minutes, then add a little soy sauce, sesame oil, and sliced green onion.
main entity of page: https://cnfoods.top/recipes/simple-chinese-steamed-eggs/
about: Eggs
about: Warm water or stock
about: Soy sauce finish
mentions: A shallow ceramic bowl helps the custard cook evenly.
mentions: Use water for the simplest version or chicken stock for a more savory family-style dish.
mentions: If you do not have a steamer rack, place a folded towel in a pot and set the bowl on top carefully.
mentions: Use vegetable stock instead of chicken stock for a vegetarian version.
mentions: Skip sesame oil if you do not have it; soy sauce and green onion are enough.
mentions: Add cooked shrimp, mushrooms, or peas only after you understand the basic texture.
mentions: 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.
mentions: Warm water or stock: Warm water, Chicken stock, Vegetable stock. Stock gives more flavor, while water gives the cleanest egg texture.
mentions: 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.
suitable for diet: https://schema.org/VegetarianDiet

faq
type: FAQPage
main entity of page: https://cnfoods.top/recipes/simple-chinese-steamed-eggs/
language: en
main entity: Why are my steamed eggs full of holes?
  type: Question
  accepted answer: Answer
    text: The heat was likely too high or the mixture had too many bubbles. Steam gently and strain before cooking.
main entity: Can I make Chinese steamed eggs without a steamer?
  type: Question
  accepted answer: Answer
    text: Yes. Use a pot with a rack, a heatproof bowl, and a lid. Keep the water at a gentle simmer.
main entity: Can I add toppings to steamed eggs?
  type: Question
  accepted answer: Answer
    text: Yes, but start simple. After learning the texture, add cooked shrimp, mushrooms, peas, or a little chili crisp.

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