Steamed Eggs

Last updated on October 6, 2021

Steamed eggs aka 蒸水蛋. Easy to make, another 15 minutes dish. Another asian home cooking stable. Chinese has “steamed water eggs”; Japanese’s Chawanmushi; Koreans’ Gyeranjjim; Vietnamese added more ingredients and made it Chả Trứng Hấp… Doesn’t matter which version version you are making, it is always a crowd pleaser.

This 15 minutes dish is super easy to make, and you would almost always have all the ingredients at home. For this version (pictured above), I added shrimp and scallion. You can add any additional meat or vegetables you’d like. The options are limitless!

INGREDIENTS (for 2 portion)

• 4 medium eggs (this is for 2 portion, you can use more or less eggs depending how much you are making)
•  1 1/4 – 1 3/4 cups water (per egg), room temperature (you can use chicken stock as well)
• 1 pinch of salt (optional)
• Sesame oil, soy sauce, chilli oil (if using)
• Shrimp, peeled (optional)

PREPARATION

1. Beat the eggs. Make sure they are well beaten, but not too much bubbles. Slowly mix eggs with water or stock. Amount of water depends on how many eggs, and how big they are. The ratio is 1 ½ to 1 ¾ cups of water per egg. Less water will give you a firmer texture but not enough water will get you dry eggs. More water, more smooth. It is best to measure it out.

2. Mix in salt if using.

3. Pour the eggs into the bowl. you can use a mesh strainer/ skimmer to eliminate bubbles, this will get you a smoother surface (I did not). Let the egg sit for a few to let the remaining bubbles pop

4. Cover the eggs with plastic wraps or aluminum foil, to prevent water droplets.

5. Place the bowls onto a steamer. Steam over low heat until the eggs are set, about 10-14 minutes, depending on the shape and depth of your bowls. If adding shrimp or other toppings, add them on about halfway, when the eggs are almost set (7 minutes in).

6. You can use a toothpick to check if the eggs are fully cook.

7. Remove steamed eggs from steamer. Add any garnish or sauce if you like.