Chinese Steamed Egg - 3 Easy Methods: regular pot, oven, microwave

Chinese Steamed Egg is a simple and satisfying dish that is so popular in every Chinese family. The key to a perfect Chinese Steamed Egg lies in achieving a silky smooth texture, and in this recipe, whether you have access to a regular pot, oven or microwave, you'll be able to create a mouthwatering and perfectly smooth steamed egg.

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% Daily Values based on a 2,000 calorie diet

Step 1

Crack 2 eggs into a bowl and beat them evenly with a whisk.

Step 2

Add 1 cup of chicken stock (or 1 cup of water and ⅛ tsp of salt) to a microwave-safe bowl, microwave at 100% for 30 seconds or until it's warm (See Note 1).

Step 3

Add warm chicken stock to the eggs and continue to beat until well combined.

Step 4

Strain the mixture through a fine-mesh sieve into a heatproof bowl (you can use a ceramic or a glass bowl, which is oven-safe and microwave-safe).

Step 5

Choose one of the three methods below.

Step 6

Bring a kettle of water to a boil. Place a steamer rack (or roll 3 pieces of foil into balls) into a large pot.

Step 7

Fill the pot with 2 inches of boiling water. Place the bowl with the egg mixture on the steamer rack (or on the foil balls).

Step 8

Loosely over the pot with a lid. Make sure you position the lid slightly off-center so that there is a small gap between the lid and the pot. The gap is approximately the width of your finger. (See Note 2)

Step 9

Steam the eggs over medium heat for about 15 minutes or until set. To check if the eggs are done, turn off the heat and remove the lid. Gently tilt and shake the pot to check whether the eggs are still liquid or have transformed into a pudding-like consistency.

Step 10

Carefully remove the bowl from the pot, drizzle soy sauce, sesame oil, sugar, and chopped chives over the steamed eggs. Optionally use a small knife to cut the steamed egg into a web-like pattern. This can enhance the appearance of your Chinese steamed egg and help to distribute the sauce more evenly. Serve hot.

Step 11

Preheat the oven to 300°F (150°C). Bring a kettle of water to a boil.

Step 12

Cover the bowl with egg mixture inside tightly with foil.

Step 13

Place the bowl into a larger baking dish. Add hot water to the baking dish until it reaches the same level as the egg mixture.

Step 14

Carefully transfer the baking dish into the preheated oven. Bake for approximately 45-50 minutes, or until the egg is set.

Step 15

Carefully remove the steamed egg from the water bath and remove the foil.

Step 16

Drizzle soy sauce, sesame oil, sugar, and chopped chives over the steamed eggs. Optionally use a small knife to cut the steamed egg into a web-like pattern. This can enhance the appearance of your Chinese steamed egg and help to distribute the sauce more evenly. Serve hot.

Step 17

Bring a kettle of water to a boil.

Step 18

Cover the bowl containing the egg mixture with microwave-safe plastic food wrap. Using a toothpick or skewer, poke holes at half-inch intervals on the plastic wrap to allow steam to escape.

Step 19

Place the bowl into a larger microwave-safe dish. Add hot water to the larger dish until it reaches the same level as the egg mixture.

Step 20

Carefully transfer the baking dish into the microwave. Microwave at 50% power for 10 minutes minutes, or until the egg is set.

Step 21

Take the steamed egg out of the water bath and carefully remove the plastic wrap. It is recommended to wear baking mittens when handling hot dishes from the microwave as they can become very hot. Be very careful.

Step 22

Drizzle soy sauce, sesame oil, sugar, and chopped chives over the steamed eggs. Optionally use a small knife to cut the steamed egg into a web-like pattern. This can enhance the appearance of your Chinese steamed egg and help to distribute the sauce more evenly. Serve hot.

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