Steaming Eggs is a classic method to cook eggs for Chinese Cuisine. For this recipe, I added Chicken Essence for added nutrients and to improved texture.
Nutritious and healthy dish – Chicken essence helps to boost energy. When I’m feeling tired and lethargic, I’ll drink one bottle of chicken essence and I’ll feel the energy boost quite immediately.
Improved texture by adding Chicken Essence – For this recipe, I find that by adding the chicken essence, the steamed egg becomes more smooth compared to just using water.
Quick and easy recipe – takes less than 20 minutes to cook.
IMPORTANT NOTES AND TIPS:
- While beating the eggs, you can use a fork or whisk to beat the eggs. If you prefer a light and fluffier egg texture, use a whisk. If you prefer a compact yet smooth texture, use a fork.
- Before steaming the eggs, remove any bubbles on the surface of the eggs.
- Steam at low heat. If you use high heat, you might risk over cooking the eggs and the surface of the eggs will not be smooth.
- Tilt the lid slightly to leave a gap, this helps to even out the heat distribution so that the eggs will be smooth after steaming.
FREQUENTLY ASKED QUESTIONS
I do not have a bamboo basket, can I use a normal steamer?
If you don’t have a steam basket, you can use a steam rack with a lid.
How long do I need to steam the eggs?
The time ranges from 10-12 minutes depending on the thickness of the egg mixture, the material of the bowl and the heat of your stove. So if you prefer to steam faster, use a bigger bowl. As for the material, if you use stainless steel, it will be quicker than glass or ceramic.
Steamed Eggs with Chicken Essence 鸡精蒸蛋
Ingredients
Ingredients 材料：
- 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 or 3 cloves garlic 3小洋葱/3瓣大蒜
- 1 tablespoon light soy sauce 1汤匙生抽
- 1 sprig spring onion 1 枝葱
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Instructions
- Lightly beat the eggs. If you do not want the steamed eggs to be too light, use a fork to beat instead of a whisk.
- Mix the water, chicken essence and salt. Then pour into the beaten eggs and mix well. Transfer to a bowl that is suitable for steaming.
- Bring water in a steamer to a boil.
- Place the bowl onto the steaming rack.
- Lower the heat to low. Then tilt the lid slightly to open a gap on one side.
- Steam on low heat for 12-15 mins.
- While steaming, prepare the fragrant sauce: Fry shallots or garlic on low medium heat until it turns light brown. Transfer to a bowl so that it doesn’t burn. The residual heat will continue to fry it. Then add light soy sauce and mix well.
- When the steamed egg is cooked, pour the fragrant sauce over the steamed eggs and garnish with some spring onions. serve warm.