Chinese Steamed Egg
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This was originally from many IG stories, or from THIS Reel on Instagram.
Ingredients: 1 portion
2 eggs
1 green onion, sliced
~1/4 cup water. More water = more silky. Less water = more eggy and spongy.
salt or MSG. I usually do 1 pinch, then finish with soy sauce.
Optional but highly recommended: soy sauce and sesame oil
Directions:
Whisk eggs together.
Add chopped green onion. Whenever I make this, I exclusively use my shears to cut the onions directly into the egg mixture.
Add water and salt. Mix together some more.
Cover the egg mixture either with plastic wrap or a lid. I usually make these in a mini stoneware coquette with a lid to avoid condensation seeping in.
Steam covered for 15 minutes. I use my air fryer (with a steam function) to do this, or you can boil it in a pot of water with a wire rack or suspension. I've created a quick explainer video for that here.
If you frequently make these, I’d highly recommend getting a round steamer rack to fit your pot of choice for steaming.
Once the egg mixture is fully solid, enjoy with rice and topped with soy sauce, sesame oil, and extra fresh green onion.
FAQ:
Q: The finished product is not silky; it was super eggy and spongy. How can I fix this?
Add more water and give it a good stir before putting it into the steamer. More water = less spongy.
Q: Can I put other ingredients into my steamed egg?
Yes! I grew up eating this with plenty of ingredients inside, ranging from Chinese sausage to sea cucumber to tomato slices. Add whatever you want inside, as long as it’s small, bite-sized, and cooks fairly quickly.
