This easy and healthy Chinese Steamed Eggs recipe is light, soft, and fluffy savory pudding. This silky egg custard is on the family dinner table in 20 minutes, making it perfect as a quick Asian breakfast. Serve with a drizzle of soy sauce or minced pork and it's a delicious Asian dinner meal.
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🥘 Ingredients
You will need a few simple ingredients:
- 3 eggs
- 1.5 Cups of water: this is a guideline, you can use less for firmer eggs and more if you like your steamed eggs VERY soft. (Personally, I wouldn't use more than 1.5 Cups of liquid for 3 eggs.) You can also substitute with chicken stock for more flavor- if so, leave out the mushroom seasoning powder below.
- 1.5 teaspoons of Lee Kum Kee mushroom powder (or chicken powder): we used 1 the 1st time, needed some soy sauce on top. As my Mom is watching her sodium, I prefer to use slightly under-salt the egg pudding, then drizzle soy sauce on top of mine.
- 1 teaspoon sesame oil
- pinch of white pepper (omit if you don't have it)
- Garnish: sliced scallions, sesame oil, soy sauce
Note: some people add salt to the egg mixture, but I've left it out as the seasoning powder/ stock already has sodium and we're going to add some soy sauce on top later.
Variations
- If you're a Japanese chawanmushi fan, you can add some sliced fishcake into the egg mixture.
- For a more filling dish, stir fry some minced pork and place it on top of the egg custard.
🔪 Step-by-Step Instructions
- Mix the eggs well, with the water, mushroom powder, sesame oil, and white pepper.
- Strain the mixture.
- Put in your steaming container. Bring water (in the steamer or wok) to a boil, place the eggs in, cover and steam on high heat for 4 minutes.
- Reduce to a simmer for 8 minutes over low heat then switch off the fire. Be careful when removing the eggs as the containers are hot!
Tip: if you're short on time, you can skip the straining, but your savory egg curd won't be as smooth.
🥡 How to Store
The texture of the savory egg pudding doesn't do well after re-heating so I recommend only making as much as you need.
If you serve it with Chinese steamed fish, you can drizzle the fish sauce on top of the eggs.
🥗 Suggested Accompanying Recipes
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Chinese Steamed Eggs (20 min)
Equipment
- 1 strainer
- 1 steamer Substitute: you can also use a wok to steam.
- 4 Le Creuset ramekins Or any other steam-proof container.
Ingredients
- 3 eggs
- 1½ Cups water This is a guideline, you can use less for firmer eggs and more if you like your steamed eggs VERY soft. (Personally, I wouldn't use more than 1.5 Cups of liquid for 3 eggs.) You can also substitute with chicken stock for more flavor- if so, leave out the mushroom seasoning powder below.
- 1½-2 teaspoons mushroom powder I use Lee Kum Kee brand. You can also use chicken seasoning powder. We used 1 the 1st time as my Mom is watching her sodium and it was a bit bland- it needed some soy sauce on top.
- 1 teaspoon sesame oil
- 1 pinch white pepper (omit if you don't have it)
- 1 pinch salt With 1.5 teaspoons of mushroom powder, it needs a boost from the salt BUT it's easy to go overboard so I prefer to err on the side of caution when salting and drizzle soy sauce on top.
- Garnish: sliced scallions, sesame oil, soy sauce
Instructions
- Mix the eggs well, with the water, mushroom powder, sesame oil, and white pepper. Strain the mixture.
- Put in your steaming container. (Mine went into 4 Le Creuset ramekins.)
- Bring water (in the steamer or wok) to a boil, place the containers with the eggs in, cover and steam on high heat for 4 minutes.
- Reduce to a simmer for 8 minutes over low heat then switch off the fire. Be careful when removing the eggs as the containers are hot!
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
Nutrition
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