Chinese Steamed Eggs (Savoury Egg Custard Recipe)

Chinese Steamed Eggs

A Classic Asian Comfort Dish

Steamed eggs are a beloved staple in many Asian households—creamy, delicate, and deeply satisfying. With just two eggs, chicken stock, and a pinch of seasoning, this dish transforms into a velvety, savoury custard. It’s the perfect comfort food, especially when served with warm rice or noodles. Best of all? It only takes 15 minutes from start to finish.

Ingredients:

2 large chicken eggs

1/2 cup chicken stock (unsalted preferred)

Pinch of salt

2 tsp soy sauce

1 tbsp chopped spring onions or coriander

Foil for covering

Method:

Prepare the Egg Mixture: Crack the eggs into a bowl, add a pinch of salt, and whisk gently until combined.

Add the Stock: Pour in the chicken stock and whisk again. Avoid creating bubbles.

Strain for Smoothness: Strain the mixture through a fine sieve into a heatproof rectangular dish. This step ensures that silky, custard-like texture.

Steam Gently: Cover the dish tightly with foil. Steam over medium-low heat for 10 minutes.

Rest: Turn off the heat but leave the dish in the steamer (still covered) for another 5 minutes to finish cooking gently. Finish & Serve: Remove the foil. Drizzle soy sauce over the top and sprinkle with chopped spring onions or coriander. Serve hot with rice or noodles or even as it is.

Tips for the Silkiest Steamed Eggs:

Always strain the egg mixture.

Cover the dish tightly to prevent water droplets from ruining the surface.

Use gentle heat to avoid overcooking or bubbling.

Serving Suggestions:

Pair with steamed rice or garlic noodles.

For extra flavor, add a few drops of sesame oil or chili crisp.

Make it a meal by serving with sauteed greens or tofu.

Variations:

Substitute chicken stock with Japanese dashi for an umami-rich twist.

Add finely chopped prawns or tofu for more protein.

Try with mushrooms or baby spinach for added texture.

Nutrition Facts (Per Serving)

Calories: ~100–120 kcal

Protein: ~9 g

Fat: ~7 g

Carbohydrates: ~2–3 g

Sugar: ~1 g

Sodium: ~500–600 mg (adjust for low-sodium options)

Cholesterol: ~190–200 mg

Why This Recipe Works

This Chinese steamed egg custard is light, protein-rich, and incredibly quick to prepare. The straining method and gentle steaming create an ultra-smooth texture. It’s naturally gluten-free, low-carb, and can be customized to suit your dietary needs. Perfect for busy weeknights or a cozy lunch.

FAQ

Q: Why are my steamed eggs not smooth?A: The secret is to strain the egg mixture and steam it gently over low heat. Avoid boiling water or high steam.

Q: Can I use water instead of chicken stock?A: Yes, but chicken stock adds depth and richness. You can also use vegetable broth for a vegetarian version.

Q: Can I make this in the microwave?A: Yes—use a microwave-safe dish, cover loosely, and cook in 20-second bursts at low power, checking frequently.

Final Note

There’s something incredibly comforting about the simplicity of steamed eggs—warm, silky, and full of subtle flavour. Whether you serve it as a side or a light main, this dish is a perfect example of how minimal ingredients and gentle cooking can create something truly special. Give it a try, and taste the beauty of tradition in every spoonful.