Smooth, Silky Steamed Eggs
Tender, tasty and almost melt-in-your-mouth, this fragrant Silky Smooth Steamed Eggs is full of flavour, yet very easy to make. Once all the ingredients have been prepared, simply marinate, mix, and steam on medium-low heat for 12 to 15 minutes, depending on your steaming tray.
While the most basic recipe involved eggs, chicken stock or broth, and the seasonings, I love adding some meat and vegetables into the Silky Smooth Steamed Eggs. While eating spoonfuls of this dish, the little bits of protein and veggies become buried treasure – surprising and fun to eat!
Kids love this, and the elderly can enjoy this dish too. It’s a simple, comforting dish that satisfies the soul easily. Serve it on its own, with rice or enjoy with some curry!
Serves 4-5 adults.
Ingredients
Chicken eggs are the main ingredient of this dish. The fresher the eggs, the better the fragrance and taste will be.
Boneless chicken meat, cut into cubes. I used the thigh part for extra juiciness, however, chicken breast can be used as well. Make sure to cut the chicken into small pieces, about 1cm wide, so they will be well cooked when steamed at medium-low heat.
Light soy sauce, to season the egg mixture with saltiness and umaminess.
Chicken stock or broth for added taste to the Silky Smooth Steamed Eggs. I used my homemade version, which is quite light in taste. If using store-bought stock, be sure to reduce the amount of salt as they usually come quite full of flavour.
Salt, to taste.
Pepper, to taste.
Sesame oil, for a lovely fragrance.
Fresh shiitake mushrooms are sliced thinly so they will cook at the same rate as the rest of the ingredients. They add visual interest, as well as release some mushroom flavour into the Steamed Eggs.
Carrots, cut into small cubes. They are added for an extra pop of orange colour and nutrition.
Spring onions, chopped. It is added for fragrance and an eye-catching bright green colour. Set a little aside for garnishing.
Steps
Here are the brief steps to make Silky Smooth Steamed Eggs:
- Prepare the steamer.
- Marinate the chicken.
- Whisk eggs until well combined.
- Strain chicken broth into the eggs.
- Season and whisk the egg mixture.
- Add the chicken, mushrooms, carrots and spring onions to a steaming pan.
- Place the pan in the steamer.
- Strain the egg mixture into the steaming pan.
- Cover with a plate/ foil.
- Steam on medium-low for 15 minutes.
- Remove from the steamer.
- Garnish with spring onions.
Tips
- The ratio of eggs to chicken stock should be 1:2 in millilitres. So, for every 1ml of egg, use 2ml of chicken stock.
- Make sure to cut the chicken meat and carrot cubes sufficiently small and the shiitake mushrooms thinly so that they will cook with steaming on medium-low heat.
- Straining the egg mixture in the steaming pan removed foam and air bubbles, which gives us a smooth, even surface.
- A plate or food-grade foil is used to cover the steaming tray to prevent water from condensing on top of the Steamed Egg.
- Make sure to watch the full video to see how I made it exactly!
Storage Instructions
While this Silky Smooth Steamed Eggs dish is best enjoyed immediately after cooking, they can be kept covered airtight with cling wrap, in the fridge overnight. Be sure to re-heat in the steamer until hot over medium-low heat before enjoying.
It is not recommended to freeze them however, as the texture will be affected by the formation of ice crystals.
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Smooth, Silky Steamed Eggs
Equipment
- Steamer
- Strainer
- Sharp Kitchen Knife
- Chopping Board
- Mixing Bowl
Ingredients
- 1.5 L water, for steaming
- 100 g boneless chicken, cut into cubes
- 1/2 tsp light soy sauce
- 3 eggs, or 175ml
- 350 ml chicken stock, or double the amount of eggs in ml
- 1/2 tsp light soy sauce
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/4 tsp sesame oil
- 20 g fresh shiitake mushrooms, sliced thinly
- 3 tbsp carrots, cut into cubes
- 1 tbsp spring onion, chopped
Instructions
- Prepare the steamer. Add 1.5L of water to the steaming pan. Close the lid and switch on the heat to medium. Let it boil for about 10 minutes.
- Marinate the chicken. Mix 1/2 tsp of light soy sauce with the cubed chicken until well combined and even in colour. Set aside.
- Break the eggs and whisk until well combined. Strain in the chicken stock, and add the rest of the light soy sauce, salt, pepper and sesame oil. Mix until well-combined.
- In a wide and shallow steaming tray, spread the marinated chicken out evenly. Then, spread the shiitake mushrooms, cubed carrots and spring onions in the steaming pan.
- When the steaming water is boiling, place the steaming pan in the steamer. Pour the egg mixture through a strainer. Cover the steaming tray with a plate or foil. Close the lid and steam on medium-low heat for 12 to 15 minutes.
- Remove from the steamer with a steam clamp. Set it on an underliner. Optionally, garnish with some chopped spring onions. Serve immediately.
Video
Notes
- The ratio of eggs to chicken stock should be 1:2 in millilitres. So, for every 1ml of egg, use 2ml of chicken stock.
- Make sure to cut the chicken meat and carrot cubes sufficiently small and the shiitake mushrooms thinly so that they will cook with steaming on medium-low heat.
- Straining the egg mixture in the steaming pan removed foam and air bubbles, which gives us a smooth, even surface.
- A plate or food-grade foil is used to cover the steaming tray to prevent water from condensing on top of the Steamed Egg.
- Make sure to watch the full video to see how I made it exactly!