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Recipe details
Steamed Eggs (蒸蛋)
Silky Chinese steamed eggs made with equal volumes of egg, water, and stock.
≈ 76 kcal/100 g · ≈ 119 kcal/serving
20 minEasyChinese
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
egg75 g
water75 ml
chicken stock75 ml
salt0.5 g
sesame oil1.25 ml
scallion5 g
Cookware and utensils
steamer
shallow heatproof dish
large bowl
liquid measuring cup
whisk
fine-mesh strainer
knife
cutting board
Directions
01
Beat the egg with the salt.
Products
egg — 75 g; salt — 0.5 g
Action
beat
Time
1 min
Temperature
no heat
02
Whisk in equal volumes of water, chicken stock, and sesame oil
Products
water — 75 ml; chicken stock — 75 ml; sesame oil — 1.25 ml
Action
whisk
Time
1 min
Temperature
no heat
03
Whisk in equal volumes of water, chicken stock, and sesame oil
Products
water — 75 ml; chicken stock — 75 ml; sesame oil — 1.25 ml
Action
whisk
Time
1 min
Temperature
no heat
04
Strain the mixture into a shallow heatproof dish.
Products
egg — 75 g; water — 75 ml; chicken stock — 75 ml; sesame oil — 1.25 ml
Action
strain
Time
1 min
Temperature
no heat
05
Boil water in the steamer.
Products
water — 75 ml
Action
boil
Time
3 min
Temperature
212°F (100°C)
06
Steam the egg dish over high heat with the steamer covered.
Products
egg — 75 g; water — 75 ml; chicken stock — 75 ml
Action
steam
Time
3 min
Temperature
212°F (100°C)
07
Rest the covered dish in the switched-off steamer.
Products
No products at this step
Action
rest
Time
14 min
Temperature
no heat
08
Sprinkle the steamed eggs with scallion.
Products
scallion — 5 g
Action
sprinkle
Time
1 min
Temperature
no heat
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