Steamed Egg Recipe

I was messing around in the kitchen one night and decided to throw together these eggs, some broth, and a few simple extras, and honestly it came out super smooth, jiggly, and surprisingly tasty even if i kinda winged most of it.

I think making steamed egg is one of the simplest recipes thats packed with good nutrition. I use eggs mixed with water or broth, a pinch of salt, a bit of sugar and a dash of soy sauce, then top it off with some spring onions.

Its a perfect protein boost.

Ingredients

• 3 large eggs: They provides high quality protein and essential nutrients that helps form a smooth custard texture.
• 300 ml water or chicken broth: The liquid gives moisture and taste, with broth being richer and more savory than plain water.
• 1/4 teaspoon salt: A tiny amount that boosts flavors and brings out the natural taste in the eggs, dont overdo it.
• 1/2 teaspoon sugar: Adds just a bit of sweetness to balance the saltiness and round out the overall flavor.
• 1 teaspoon soy sauce: Optional but it gives an umami kick that livens up the dish in a really subtle way.
• Chopped spring onions: They add color and a fresh crunch, making the dish look as good as it tastes.

Ingredient Quantities

• 3 large eggs
• 300 ml water or chicken broth (you can use water if you dont like a strong taste)
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 1 teaspoon soy sauce (optional but adds a nice flavor)
• Chopped spring onions for garnish (optional, but pretty if you have them)

How to Make this

1. Crack the eggs into a bowl and add the water (or broth), salt, sugar, and if you like it extra flavorful, add the soy sauce.

2. Whisk the mixture really well until all the ingredients are fully combined.

3. Strain the mixture through a fine sieve into a heatproof dish. This helps to get rid of any clumps for a smooth egg custard.

4. Cover the dish with a piece of foil or a plate so that it doesn’t collect too many water droplets during steaming.

5. Set up a steamer or a large pot with a steaming rack. Fill it with some water and bring it to a boil on a medium heat.

6. Carefully place your dish in the steamer and cover the steamer with a lid.

7. Let the egg steam for about 12 to 15 minutes until it is almost set but still a bit jiggly in the middle.

8. Check the doneness by gently shaking the dish; if it’s still too runny, steam it for a couple more minutes.

9. Once done, remove the dish carefully from the steamer.

10. Sprinkle chopped spring onions on top for a pretty garnish and serve immediately while hot.

Equipment Needed

1. A medium to large mixing bowl to beat the eggs and mix in the other ingredients
2. A whisk for getting the eggs and liquids well combined
3. A fine sieve for straining the mixture so the custard stays smooth and clump free
4. A heatproof dish that can handle steaming, where you’ll cook the egg mixture
5. A piece of foil or a small plate to cover the dish and prevent extra moisture from falling in
6. A steamer or a large pot along with a steaming rack to set up your moist cooking environment
7. A lid for your steamer or pot to trap the steam while cooking the custard

FAQ

• Q: Can I use water instead of chicken broth?
  A: Yeah, you can use water if you dont like a strong flavor. Chicken broth gives a richer taste though.
• Q: What should the texture of a good steamed egg be?
  A: It should be silky smooth and kinda custard-like, not too firm or too runny.
• Q: How long do I need to steam the egg?
  A: Usually about 10 to 15 minutes, but check with a toothpick near the center to make sure it’s fully set.
• Q: Why add both sugar and soy sauce?
  A: The sugar adds a hint of sweetness to balance the salt and umami of the soy sauce, giving it a balanced flavor.
• Q: Can I mix in other ingredients like veggies or meat?
  A: Sure, you can stir in small bits of veggies or even shredded chicken, but be careful not to overload it so the egg still steams evenly.

Steamed Egg Recipe Substitutions and Variations

• If you’re not in the mood for chicken broth, try using veggie broth instead for a more mild flavor
• If you dont have sugar on hand, a touch of honey or maple syrup can work fine although it might change the flavor a bit
• If you need a gluten-free alternative to soy sauce, you could go with tamari or even a few drops of coconut aminos
• Not a fan of spring onions? Freshly chopped chives or even parsley can be a good substitute for a bit of green garnish

Pro Tips

Here’s the recipe re-written in a more relaxed, down-to-earth style along with some extra pro tips to make sure your steamed egg custard turns out awesome.

First, crack 3 large eggs into a bowl and add 300 ml of water (or chicken broth if you want a bit more flavor). Mix in 1/4 teaspoon salt, 1/2 teaspoon sugar, and if you feel like it, 1 teaspoon soy sauce for that extra punch. Whisk everything together really well so all the ingredients are fully combined. A good tip here is to whisk until no streaks are left.

Once it’s all mixed, strain the mixture through a fine sieve into a heatproof dish. This step is super important cause it gets rid of any clumps and makes your custard super smooth. Cover the dish with foil or just a plate so that it doesnt collect too many water droplets while steaming.

Now, set up your steamer or use a large pot with a steaming rack. Fill it with a bit of water and bring it to a boil on medium heat. Slowly place your dish into the steamer and cover it with a lid. Let the egg steam for about 12 to 15 min until it’s nearly set but still a little jiggly in the middle. Go ahead and gently shake the dish to check how it’s doing; if it seems too runny, let it steam for a couple extra min. Once done, carefully take the dish out and sprinkle some chopped spring onions on top for garnish. Enjoy it while it’s hot!

Pro Tips:
1. When whisking, really put some effort into it so you dont get any weird clumps in your custard. It really makes a difference.
2. Straining the mixture is key for that silky texture, so dont skip that step even if youre in a hurry.
3. Keep a close eye during steaming. Checking the custard by gently shaking the dish helps you avoid overcooking it.
4. If youre using chicken broth instead of water, take note of the salt level since the broth might already be a bit salty.

Enjoy your homemade steamed egg custard and happy cooking!