The Silkiest Chinese Steamed Eggs Recipe Ever by CiCi Li

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🥗Healthier: tofu

💰Cheaper: chicken

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

Crack eggs into a mixing bowl and add salt, then whisk together.

Measure out about 1 cup of eggs.

Add 1.5 cups of lukewarm chicken stock (temperature between 98 to 105 degrees Fahrenheit or 37 to 41 degrees Celsius) to the eggs.

Whisk the egg and chicken stock mixture together.

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

Bring water to a boil in a steamer over high heat.

Turn the heat to low and place the serving bowl in the steamer, covering it with a plate to prevent water droplets from falling on the eggs.

Cover the steamer lid and steam the eggs for about 13 minutes until cooked through.

Turn off the heat and let the eggs rest in the pot for about 2 minutes before uncovering.

Optionally, drizzle sesame oil on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens