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Chinese Steamed Eggs (easy stove top recipe)

Smooth and soft Chinese steamed eggs that requires very few ingredients and little time to prepare. This traditional savory egg custard is the perfect meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Appetizer, Breakfast, Brunch, Condiment
Cuisine Chinese
Servings 1 person

Equipment

  • Large stock pot with lid/Steamer
  • 7-8 inch bowl
  • Aluminum foil
  • Whisk/chopsticks
  • Sauce pot
  • Strainer
  • Spoon

Ingredients
  

Custard -

  • 2 eggs
  • 100 ml veg stock lukewarm - heat in the microwave for 10-15 seconds
  • 100 ml milk
  • 1 tsp soya sauce
  • 1/2 tsp white pepper powder

Topping -

  • 1 tbsp sesame seed oil
  • 1 tsp sesame seed
  • 1/2 tsp onion seeds
  • 1/2 tsp chili flakes
  • 1/2 tsp garlic granules
  • 1/2 tsp white pepper
  • Pinch of salt
  • 1 tbsp soya sauce
  • 2 tbsp scallions sliced

Instructions
 

  • In a large stock pot add 3 inches of water, cover and let it come to a boil.
  • We start by beating the eggs until they are broke up completely. In another bowl warm the stock and milk, it should be lukewarm around 45℃. Add soya sauce into the water mixture and add the beaten egg. Add a little white pepper and whisk again.
  • Pour through a strainer into the bowl and cover the bowl with foil and pierce the top with a hole for the steam to escape.
  • Place a small wire rack into the stock pot (to elevate the bowl so it is not touching the bottom of the stock pot or the water while steaming) and place the bowl onto the wire rack, cover with a lid and steam for 12-15 minutes on low - medium heat.
  • While this is cooking, heat the sesame seed oil in a small sauté pan, add the sesame seeds, onion seeds, chili flakes and cook for 1 minute on medium heat, take off the fire and add the garlic granules, pepper and stir.
  • Once the egg is cooked, remove the cover and pour over 1 tbsp soya sauce in the center. Spoon the sesame seed mixture on the sides and top with sliced scallions. Serve warm or at room temperature.

Notes

  • The best ratio for a creamy steamed eggs custard is 1:2, which is egg:liquid. Hence my eggs weighed 100gm which means I used 100 ml stock and 100 ml milk, 200 ml liquid in total. That why you can scale up of down the recipe as needed for your use.