This Steamed Egg with Chicken Essence is a light and nourishing Chinese steamed egg. The eggs turn out tender and silky, with a gentle savoury flavour that pairs beautifully with a simple, fragrant soy sauce topping.
Steamed egg is a common Chinese homestyle dish, usually made with eggs and water. In this recipe, I also chicken essence, which not only adds nourishment but also helps improve the texture, making the steamed egg even smoother.
Chicken essence is traditionally consumed as a nourishing tonic, often taken on its own to support recovery and overall well-being. By adding it directly into the eggs, the steamed egg becomes more nourishing and develops an even smoother, more delicate texture.
Other dishes that are light and nourishing are Steamed Egg with Fish Slices and Simple Steamed Herbal Chicken.
Cooking Tips
Beating the eggs:
You can use either a fork or a whisk to beat the eggs. If you prefer a lighter, fluffier texture, use a whisk. If you prefer a more compact yet smooth texture, use a fork.
Remove surface bubbles:
Before steaming, gently remove any bubbles on the surface of the egg mixture. This helps achieve a smoother finish after steaming.
Steam on low heat:
Always steam the eggs over low heat. Steaming on high heat may overcook the eggs and cause the surface to turn rough instead of smooth.
Tilt the lid slightly:
Leave a small gap by tilting the lid while steaming. This helps release excess steam and allows the eggs to cook evenly, resulting in a smoother texture.
What equipment can I use to steam?
I love using bamboo steamer baskets, which you can easily find on Amazon.
You can also use other types of steam equipment. However, they tend to produce more water condensation and cause the steam water to drip onto the food. The water condensation usually isn’t much, but to prevent it, you can wrap the lid with a cloth.
What other recipes you may like:
You may also love my Lemongrass Steamed Fish, Steamed Meatball with Spinach or Steamed Egg with Fish Slices.
Frequently Asked Questions (FAQ)
What is chicken essence?
Chicken essence is a concentrated chicken extract commonly consumed for nourishment, especially during recovery or periods of fatigue.
Can I make this recipe without chicken essence?
Yes. You can replace the chicken essence with water or light chicken stock. However, the dish will be less nourishing and the texture may not be as silky.
Why is my steamed egg not smooth?
Common reasons include steaming over high heat, over-beating the eggs, or not tilting the lid to release excess steam.
How do I know when the steamed egg is cooked?
The egg should be just set in the centre and gently jiggle when shaken. Avoid over-steaming, as this can make the texture firm.
Can I prepare this dish in advance?
Steamed eggs are best enjoyed fresh. Reheating may affect the smooth texture.
You might enjoy these other recipes:
Print Recipe for Steamed Egg with Chicken Essence:
Steamed Egg with Chicken Essence
Ingredients
- 2 eggs room temperature 2个鸡蛋室温
- 200 ml 1 bottle chicken essence + water, room temperature 200毫升（1瓶鸡精 + 水，室温）
- 1/8 teaspoon salt 1/8茶匙盐
Fragrant sauce 香酱：
- 3 tablespoon vegetable oil 3汤匙植物油
- 3 shallots/3 cloves garlic 3小洋葱/3瓣大蒜
- 1 tablespoon light soy sauce 1汤匙生抽
Garnish 装饰:
- 1 tablespoon chopped spring onion 1汤匙葱
Instructions
Prepare the egg mixture
- Lightly beat the eggs in a bowl.
- If you prefer a lighter, fluffier texture, use a whisk.
- If you prefer a more compact yet smooth texture, use a fork.
Mix in the liquid
- In a separate bowl, mix the water, chicken essence, and salt until well combined.
- Pour this mixture into the beaten eggs and gently mix until evenly combined.
Prepare for steaming
- Transfer the egg mixture into a heatproof bowl suitable for steaming.
- Gently remove any bubbles on the surface for a smoother finish.
Steam the eggs
- Bring the water in a steamer to a boil.
- Place the bowl onto the steaming rack.
- Lower the heat to low and tilt the lid slightly to leave a small gap on one side.
- Steam on low heat for 12–15 minutes, or until the eggs are just set.
Prepare the fragrant sauce
- Fry shallots or garlic over low to medium heat until lightly golden.
- Immediately transfer to a bowl to prevent burning from residual heat.
- Add light soy sauce and mix well.
Finish and serve
- Pour 1-2 tablespoon of fragrant sauce over the steamed eggs. (adjust the fragrant sauce to your liking. You can keep the remaining sauce in the fridge for later use.)
- Garnish with spring onions and serve warm.
Notes
You can use either a fork or a whisk to beat the eggs. If you prefer a lighter, fluffier texture, use a whisk. If you prefer a more compact yet smooth texture, use a fork. Remove surface bubbles:
Before steaming, gently remove any bubbles on the surface of the egg mixture. This helps achieve a smoother finish after steaming. Steam on low heat:
Always steam the eggs over low heat. Steaming on high heat may overcook the eggs and cause the surface to turn rough instead of smooth. Tilt the lid slightly:
Leave a small gap by tilting the lid while steaming. This helps release excess steam and allows the eggs to cook evenly, resulting in a smoother texture.