Chinese Steamed Eggs–The ONLY Recipe You'll Ever Need!

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is lower in calories and suitable for vegetarians, while chicken is a more economical protein.

Butterfly the deveined shrimp and slice a small hole in the center of each shrimp.

Insert a towel into the hole of each shrimp.

In a mixing bowl, crack 5 large eggs and add salt.

Whisk the eggs until well mixed; 5 large eggs are equivalent to about 1 cup or 250 ml.

Add 1 and 1/2 cups of lukewarm chicken stock to the eggs; the temperature should be between 98 to 105°F.

Whisk the egg and chicken stock mixture together.

Pour the mixture through a fine mesh strainer into a serving bowl to remove any air pockets.

Place the serving bowl on a steaming rack and cover it with a plate.

In a large pot, bring water to a boil over high heat.

Reduce the heat to low and transfer the steaming rack with the bowl onto it; cover the pot with a lid.

Steam the eggs for about 15 minutes until cooked through.

Add the shrimp on top of the steamed eggs and cover with the lid; steam for another 2 minutes.

Carefully take out the serving bowl from the pot.

Sprinkle chopped scallions on top of the steamed eggs.

In a small pan over high heat, add oil and heat until smoking hot.

Carefully pour the hot oil over the steamed eggs and scallions to add flavor.

Drizzle soy sauce over the steamed eggs before serving.

Cooking Techniques

Equipment Needed

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Dietary

Allergens