chinese steamed eggs

Silky smooth Chinese steamed eggs is a family-friendly dish that takes less than 15 minutes to make and never fails to impress the kids (and adults).

Chinese Steamed Eggs

eggs

water

½ tbsp fish sauce (or

soy sauce (or

½ tsp sesame oil (or

scallion (chopped (optional))

Crack the eggs into a mixing bowl and beat thoroughly.

Add water and fish sauce into the same bowl and beat until incorporated with the egg.

Pour the mixture into a dish, through a sieve.

Cover the dish with saran wrap, poke a few holes with a fork or toothpick on the saran wrap, and steam for 12 minutes (more or less depending on the depth of the dish or bowl used).

Remove from steamer and top with soy sauce, sesame oil and chopped scallions. Enjoy!

https://www.youtube.com/watch?v=orKHWlrZgWE

Here's a recipe for a kid-friendly dish that I make at least once a week: steamed eggs, Chinese style! It's nutritious, quick to make and super easy.

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PRODUCTS USED OR RECOMMENDED IN VIDEO:
★ Light Soy Sauce - https://amzn.to/3bfWJJ3
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★ Oyster Sauce - https://amzn.to/3yGIHf0
★ Sesame Oil - https://amzn.to/3pWPFFA
★ Fish Sauce - https://amzn.to/2X5nacc
★ Shaoxing Wine - https://amzn.to/2KZOqXp
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🥚 SILKY SMOOTH Chinese Steamed Eggs Recipe (蒸蛋) Dinner in 15 Minutes ! | Rack of Lam

Silky, soft steamed eggs topped with a savory and saucy minced beef -- a combination that&#039;s perfectly delicious over a warm bed of rice.

Steamed Eggs with Minced Beef

chicken

tsp salt

tsp chicken bouillon powder ((skip

beef ((ideally 85/15 lean to fat ratio))

onion shallot (diced)

garlic (minced)

chicken broth

green peas

tbsp Shaoxing wine

tbsp light (regular) soy sauce

tbsp dark soy sauce (optional

tbsp oyster sauce

tsp sugar

white pepper

tsp sesame oil

cornstarch

Neutral oil

Chili oil (optional)

(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&#39;re just using 3 standard large eggs, you can use 1 1/4 cups of liquid instead of measuring by scale.)

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).

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

Prepare the eggs

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

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.

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.

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.

Steam the eggs

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.

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.

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

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!

Finish with sesame oil.

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&#39;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!

Make the saucy minced beef

loved this! my parents are super picky but they both ate it all up. my dad even added rice to the bowl to soak up the last of it. 
I don’t have a kitchen scale and I was worried about the egg being too soft, so I went for less broth than called for in the egg (but added the broth to the meat for sauce) and it was great for us. 
will def be adding to my food rotation, esp bc it’s so quick to made. I can also see this being really easy to change up with other veggies we have on hand.

LOVE THIS RECIPE - saw it on tiktok and had to try for myself! What calories is each serving?

Steamed Eggs with Minced Pork is the perfect weeknight treat with just 3 main steps - season, plate then steam. Enjoy it smothered over rice!

Steamed Eggs with Minced Pork (肉碎蒸蛋)

500 mL / 2 US cup warm water

tbsp fish sauce ((or

chicken bouillon powder

tbsp light soy sauce

tbsp sesame oil

spring onion/scallion ((finely chopped to garnish))

Marinate the meat with the chicken bouillon powder, light soy sauce and sesame oil. Set it aside as you work on the egg mixture.

Lightly mix the eggs, fish sauce and chicken bouillon powder together with the warm water until combined.

Spread the marinated mince on a steam-safe dish.Pro Tip: Make sure that the dish is small enough to fit in your steamer.

Hover a sieve over the dish and gently pour the egg mixture through. Scoop out any floating bubbles.

Bring the steamer to a boil and cover the dish in plastic wrap. Place the wrapped dish inside and steam on a low-medium heat for 15-20 minutes or until just cooked.Pro Tip: To know if it&#39;s cooked, give the dish a gentle shake. The middle should wobble slightly without releasing any liquid. If it&#39;s still moist in the center, let it steam for longer in 3-5 minute intervals until it&#39;s ready.

Meanwhile, combine the light soy sauce, water and sesame oil.

Take the dish out and pour the sauce on top. Garnish with chopped spring onions.

Enjoy hot as is or with rice!

Simple and delicious. Uses more eggs than most other recipes. Fish sauce and chicken bouillon add needed flavor.  I crisped seasoned pork in a frying pan and sprinkled it on TOP of eggs AFTER they were cooked. Don't forget the sauce. You can cook the eggs in an Instant Pot. Add a cup of water to the Instant Pot. Put the egg mixture in a dish and place it on a trivet in your Instant Pot. Don't worry about getting it out. Once the eggs are cooked you can tilt the dish to remove it. Use "Steamer" setting. Close lid and set for 3 minutes then natural release for 14 minutes.

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Steamed Eggs with Minced Beef

Steamed Eggs with Minced Pork (肉碎蒸蛋...

Top 3 chinese steamed eggs recipes from across the web

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Chinese Steamed Eggs

Steamed Eggs with Minced Beef

Steamed Eggs with Minced Pork (肉碎蒸蛋...

The most viewed chinese steamed eggs recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine