Chinese Steamed Eggs

Silky, pillowy, and ready in minutes—this is comfort food at its finest, and it tastes like you've been cooking for hours.

Ingredients:

• 6 large eggs
• ¾ cup chicken or vegetable stock
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 scallions, thinly sliced
• 1 teaspoon grated ginger
• Salt and white pepper to taste

Method:

1. Crack eggs into a bowl and whisk gently with the stock, soy sauce, sesame oil, ginger, salt, and pepper until just combined.
2. Pour the mixture into a steamer-safe bowl or individual ramekins, smoothing the top.
3. Set up your steamer (bamboo, metal, or pot with a trivet) with gently simmering water.
4. Place the bowl on the steamer rack, cover, and steam for 12–15 minutes until the eggs are just set but still jiggle slightly in the center.
5. Scatter scallions over the top and drizzle with a touch more sesame oil.
6. Serve immediately with steamed rice or crusty bread to soak up every drop.

Full recipe at The Kitchn →

Chef's tip: Whisk your eggs gently and strain the mixture through a fine sieve before steaming—this removes air bubbles and gives you that restaurant-quality, mirror-smooth custard texture that makes this dish shine.