These silky-smooth Chinese steamed eggs are protein-rich, healthy, satisfying, and flavorful. All you need are four ingredients, 13 minutes, and no special equipment required (just get out a medium-sized, steam-safe bowl and a saucepan).
What Are Chinese Steamed Eggs?
This traditional breakfast is served all throughout China. Chinese steamed eggs are also called Chinese steamed egg custard or soft steamed eggs. The taste and texture of this dish is a refreshing change-up from omelettes, scrambles, and poached eggs.
When you make this Chinese steamed egg recipe, you want the end result to be eggs that are fluffy and silky when you dig into them. Their appearance and texture should almost resemble custard (that is, before the green onion topping is added—a dead giveaway that it’s eggs and not dessert).
How to Make Chinese Steamed Eggs in 4 Easy Steps
Chinese steamed eggs are incredibly simple to make. As far as ingredients go, traditional recipes call for liquid (broth or water), eggs, and green onions for garnishing.
We used Kettle & Fire Chicken Bone Broth to add a hint of savory flavor and nutrients, such as anti-inflammatory amino acids. We also added coconut aminos (a low sodium alternative to soy sauce, made from coconut sap) for a touch of that delicious umami flavor. If you don’t have coconut aminos on hand, you can use soy sauce instead.
Step One:
Beat eggs and combine with bone broth and coconut aminos.
Step Two:
Add water to a saucepan and place the bowl inside the saucepan so the eggs can start steaming.
Step Three:
Cover and turn heat to high. Steaming until eggs are solidified.
Step Four:
Remove steamed eggs from the saucepan, sprinkle with chopped green onion, and serve.
Silky Chinese Steamed Eggs
Ingredients
- 3 eggs
- 1 cup Kettle & Fire Chicken Bone Broth
- 1 tablespoon coconut aminos or soy sauce
- Chopped green onions for garnishing
Instructions
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Beat the eggs in a medium steam-safe bowl. Add chicken bone broth and coconut aminos. Combine well.
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Add some water in a saucepan that’s bigger than the bowl. Place the bowl inside the saucepan, allowing the water to come up 1 inch outside the bowl.
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Cover and turn the heat to high. Steam for 8 minutes, undisturbed. Check to see if the eggs are solidified. If they’re still watery, add 2-5 minutes of cooking time.
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Carefully remove the steamed eggs from the saucepan using oven mitts. Sprinkle with chopped green onion. Enjoy!
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