Step 1

(Note: This steamed egg recipe was created to produce consistent results every time, regardless the size or amount of eggs used -- which is why I like using a scale to measure the weight! However, if you're just using 3 standard large eggs, you can use 1 1/4 cups of liquid instead of measuring by scale.)

Step 2

Place a large cup or bowl on a kitchen scale, set the unit to fluid oz, and crack the eggs into the cup. Add a 2:1 ratio of warm chicken broth (or water) to eggs. For example, if the eggs weighed 5 fluid oz in total, you’ll add 10 fluid oz of warm water. You can also choose to measure by volume (using the lines on a liquid measuring cup) or with egg shell halves (12 egg shell halves of liquid for 3 eggs).

Step 3

Season with salt and chicken bouillon powder (skip if already using chicken broth). Beat thoroughly.

Step 4

Bring a pan of water (at least 2-3 inches high) to a boil. Lower to medium heat.

Step 5

Set up your steamer, and place a bowl or plate in the middle. Strain the egg mixture onto the plate. With a spoon or paper towel, remove all the foam and bubbles on the surface.

Step 6

Cover the eggs either with an upside down plate or wrapped foil or plastic. This will prevent condensation from dripping onto the surface of the egg.

Step 7

Put the lid on the pan, and steam on medium heat for 8 mins (time may vary slightly based on what plate you’re using). After 8 mins, turn off the heat and leave the pan lid on, letting the residual heat continue cooking it for another 3-5 mins.

Step 8

While you wait for the steamed eggs to cook, heat up a pan on medium heat, and add 1 tbsp of neutral oil. Once warm, add the ground beef. Spread it across the pan and break it up into smaller pieces as it cooks.

Step 9

Once it’s no longer pink, add the diced onions and minced garlic. Continue cooking for 1-2 mins or until onions are softened and translucent.

Step 10

Add the seasonings, chicken broth, and peas to the pan. Mix well.

Step 11

In a small bowl, mix together the cornstarch slurry until it’s fully dissolved. Add it to the pan. Cook for 1-2 min or until sauce is thickened to your liking. Taste for seasoning and adjust as necessary!

Step 12

Finish with sesame oil.

Step 13

Check that the steamed egg is cooked through by lightly tapping the side of the dish. It should be set, but slightly jiggle in the middle. If it still looks watery, steam it for a few more minutes. Once it's done, carefully remove the steamed egg from the pan, and top it with the saucy minced beef, scallions, and chili oil (optional). Enjoy with rice!