Chinese Steamed Eggs
Silky smooth Chinese Steamed Eggs which are easy, tasty and comforting. Recipe with step-by-step photos.
Ingredients
Instructions
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Kitchen Notes
USING LARGER EGGSThis recipe uses a ratio of 1:2 eggs to water. If you are using larger eggs, simply crack them into a large measuring jug and whisk them well. Measure the volume of eggs and simply add twice as much warm water or stock.
COOK IT IN A LARGER BOWLTo serve this dish family-style, pour the mixture into a large shallow bowl, so that the mixture is about 2-3 cm high. The cooking time will vary according to the size of the bowl, but start checking around 20 minutes.
OVEN & STOVE TEMPERATURESAll recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
CONVERSIONSTo convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
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Reviews from the Original Source
This was my first time making Chinese steamed eggs in small bowls and its an excellent idea! The steamed eggs turned out very smooth and the taste was perfect. I will make this recipe again and again. Thank you!
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