If you are craving a dish that feels like a warm hug from home, the Steamed Eggs (蒸蛋) Recipe is exactly what you need. This silky, custard-like egg dish is beloved in many Asian kitchens for its delicate texture and simple, comforting flavors. With just a handful of everyday ingredients, this recipe transforms humble eggs into a smooth, savory delight that dances on your taste buds. Whether as a soothing breakfast or a gentle side dish, Steamed Eggs (蒸蛋) Recipe is a timeless classic you’ll want to make again and again.
Ingredients You’ll Need
One of the best things about this Steamed Eggs (蒸蛋) Recipe is how straightforward the ingredients are. Each plays a crucial role in creating a smooth, flavorful custard that’s perfectly tender and full of subtle taste.
- 3 eggs: The main star, providing structure and creaminess when cooked gently.
- Water (same volume as eggs): Dilutes the eggs for that perfect silky texture without overcooking.
- Vegetable or chicken stock (same volume as eggs): Adds depth and savory richness to the custard’s flavor.
- Salt (to taste): Enhances all the subtle flavors and balances the dish.
- 1 teaspoon sesame oil: Infuses a delicate nutty aroma that elevates the whole dish.
- Chopped scallion: A fresh, crisp finishing touch to add color and gentle onion flavor.
How to Make Steamed Eggs (蒸蛋) Recipe
Step 1: Prepare the Egg Mixture
Start by cracking 3 eggs into a liquid measuring cup to measure their volume — this helps you balance the liquid exactly. Pour the eggs into a large bowl and season with salt. Beat the eggs vigorously for at least a minute until the yolks and whites are fully combined and slightly frothy. Next, measure out equal volumes of water and stock, adding both to the eggs. This ratio is critical to develop that smooth, custardy texture rather than a rubbery omelet. Finally, whisk in the teaspoon of sesame oil to bring a subtle nuttiness that rounds out the flavor beautifully.
Step 2: Strain and Pour
To ensure a perfectly smooth custard, pour the egg mixture slowly through a fine-mesh strainer into your steaming vessel. Using a shallow heatproof dish or dividing the mixture into four ramekins works well. Straining removes any chalaza or thick bits that might ruin the silky finish.
Step 3: Steam with Care
Bring water to a boil in your steamer and place the dish with the egg mixture inside. Cover tightly and steam on high heat for 3 minutes—this initial burst of heat starts cooking the eggs gently. Then, turn off the heat but keep the lid on, letting the eggs rest for about 14 minutes in the residual steam. This resting step is essential for that mood-soft custard while preventing any bubbling or overcooking. Once done, remove the dish carefully.
How to Serve Steamed Eggs (蒸蛋) Recipe
Garnishes
Fresh chopped scallions are classic and perfect for brightening the dish with a hint of oniony crunch. You can also drizzle a tiny bit of soy sauce or toasted sesame seeds for an extra layer of flavor and texture.
Side Dishes
Steamed Eggs (蒸蛋) Recipe pairs wonderfully with simple steamed rice and lightly sautéed greens like bok choy or spinach. It also complements grilled fish or tofu beautifully, making it a versatile component of any meal.
Creative Ways to Present
For a special touch, try serving the eggs in individual small cups or flower-shaped ramekins. You can also add tiny shrimp or diced mushrooms into the egg mixture before steaming for a heartier version that impresses guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftover steamed eggs keep well in an airtight container in the refrigerator for up to 2 days. To maintain the custard’s texture, store it gently and avoid stirring too much before reheating.
Freezing
Because the delicate texture can be affected, freezing is not recommended for Steamed Eggs (蒸蛋) Recipe. The custard may become watery or grainy upon thawing.
Reheating
When you’re ready to enjoy the leftovers, reheat gently by steaming again over low heat or microwaving covered on low power in short intervals. This way, you preserve that silky softness without turning it rubbery.
FAQs
Can I use only water instead of stock?
Yes, water alone works fine, but using vegetable or chicken stock adds a lovely savory depth that makes the dish more flavorful and satisfying.
How do I know when the steamed eggs are fully cooked?
The custard should be just set, smooth, and slightly trembling when gently shaken. If it’s still liquidy, give it a bit more time; overcooking results in bubbles and toughness.
Is it necessary to strain the egg mixture?
While you can skip straining, it helps achieve an ultra-smooth texture by removing any membrane or chalaza strands that might cause lumps.
Can I add other ingredients to the eggs?
Absolutely! Adding finely chopped mushrooms, shrimp, or even minced meat works well, but keep these additions very small to maintain smoothness.
What type of steamer is best for this recipe?
A bamboo steamer or an electric steamer both work great. Just be sure the lid fits tightly to keep the steam trapped for even cooking.
Final Thoughts
I really hope you give this Steamed Eggs (蒸蛋) Recipe a try because it’s truly one of those cozy, underrated dishes that can brighten any meal moment. Once you experience the luscious texture and gentle flavors, it might just become a staple in your kitchen. Happy cooking and enjoy every silky bite!
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Steamed Eggs (蒸蛋) Recipe
- Total Time: 20 minutes
- Yield: 4 servings
Description
A delicate and silky Chinese steamed egg custard that combines eggs, water, and broth to create a smooth, savory dish topped with fragrant scallions and sesame oil. This quick and healthy recipe is perfect as a comforting side or light meal.
Ingredients
Egg Mixture
- 3 eggs
- Water (same volume as eggs)
- Vegetable or chicken stock (same volume as eggs)
- Salt (to taste)
- 1 teaspoon sesame oil
Garnish
- Chopped scallion
Instructions
- Prepare the Egg Mixture: Crack 3 eggs into a liquid measuring cup and note the volume. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute until smooth. Measure out an equal volume of water and broth, then add both to the bowl with the eggs. Whisk in the sesame oil thoroughly to combine all ingredients.
- Strain the Mixture: Pour the egg mixture through a fine-mesh strainer into a shallow heatproof dish such as a Pyrex pie plate, or divide it evenly among 4 ramekins. This step ensures a silky smooth texture by removing any lumps or bubbles.
- Steam the Eggs: Boil water in your steamer. Place the dish or ramekins with the egg mixture into the steamer and cover with a lid. Steam over high heat for 3 minutes, then turn off the heat but keep the lid firmly closed. Let the eggs stand in the covered steamer for 14 minutes to finish cooking gently with residual steam.
- Serve: Carefully remove the steamed eggs from the steamer. Sprinkle chopped scallions on top for freshness and serve immediately while warm.
Notes
- Straining the egg mixture before steaming helps achieve a smooth, custard-like texture without bubbles.
- Adjust the salt to taste, especially if using salted broth.
- The gentle steaming and resting process prevents overcooking and keeps the eggs tender.
- You can substitute vegetable stock for chicken stock to keep the recipe vegetarian friendly.
- Serve as a side dish with rice or as a light snack.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Steaming
- Cuisine: Chinese
