These Chinese steamed eggs are soft, jiggly and extremely easy to make. One of my favorite things about this recipe is that it makes 4 eggs feel like 15. No crazy ingredients, just some eggs, water, salt, and aromatics. Perfect cheap meals for all my college students out there.
How long to cook Chinese steamed eggs?
The time it takes to steam the eggs depends on how many eggs you use and the size of your container. Dimensions of the container I used was 9 x 6 x 3 inches. I also used 4 eggs which I mixed with 10 eggshells full of water. In my video, I said steam for 10-12 minutes, but it was actually closer to 15 minutes.
You know they are ready when the eggs are set in the middle. To check this, I would give the container a shake and the eggs should still jiggle but move around like water. In other words, the eggs should bounce back instead of flowing freely like water would.
How to measure water for Chinse steamed eggs?
I measure the amount of water using the egg shells. The ratio is 2.5 egg shells full of water per egg used. When cracking the eggs, you will need to keep at least 1 of the egg shells in tact, leaving just a small hole at the top. This is what it looks like:
How to set up a steamer
I have a steamer function in my oven so that is what I used. For those who don’t I will pour a layer of oil in a deep wok and heat it up with a round metal rack to place the container. Once the water starts to boil, place the container on the metal rack and cover the lid.
My favorite aromatics for Chinese steamed eggs
After the steamed eggs are finished cooking in the oven, it is important to add some aromatics on top then pour on a couple tablespoons of hot oil on top to really get those flavors popping.
Green onions are a must add on top before adding hot oil. The aroma and flavors are a simple and inexpensive way to take it to the next level.
Birds eye chili
This is actually not very traditional but I think adding about 1/2 of a birds eye chili on top adds a touch of heat which goes really well with the steamed eggs. These are extremely spicy so either remove the seeds or only use 1/2 of one.
If you decide not to add any of the aromatics, you MUST add some soy sauce. The umami and salt goes perfectly with eggs and is a staple. Here is the brand I use:
Chinese Steamed Eggs
- 4 large eggs
- 10 egg shells water (room temp)
- 1 tsp chicken bouillon powder
- 1 pinch salt
- 1 bunch green onions
- ½ birds eye chili
- 2 cloves minced garlic
- 1 tbsp soy sauce
- 2 tbsp hot oil
- Crack 4 eggs in a bowl, leaving 1 egg shell in tact so that we can use it to measure the water.4 large eggs
- Using the in tact egg shells, pour 10 egg shells of water into the same container.10 egg shells water
- Add chicken bouillon, and salt then mix until full combined. If you're extra, you can run the eggs through a sieve to make sure they are smooth.1 tsp chicken bouillon powder, 1 pinch salt
- Cover your container with tin foil and steam for 10-15 minutes until the eggs in the middle are set.
- Remove from steamer and let it rest 2 minutes.
- Add chopped green onions, birds eye chili, and garlic on top then pour over 2 tbsp of hot oil on top of the aromatics.1 bunch green onions, ½ birds eye chili, 2 cloves minced garlic, 2 tbsp hot oil
- Finish with a drizzle of soy sauce and enjoy.1 tbsp soy sauce
If you enjoyed this recipe, check out some more here:
What temperature to steam the eggs? Rolling boil on high?
Keep it on high