This Chinese steamed egg recipe is another one my family sent me from an Instagram reel and I immediately wanted to make it. We love any and all Asian food and if you put sesame oil, scallions or chili crisp on anything I’m going to want to eat it. See my Favorite Items page for my favorite chili crisp.
This dish was easy to make and we all really liked it. I served it with rice, some zucchini that I made into quick kimchi, and fried spam. You can tailor this to your own taste by reducing or increasing the amount of chili on it. This does require steaming so you need a steam basket for your stove top. I used one that came with a stock pot I have. You also need small heat safe bowls or a larger heat safe bowl that will fit into the steamer. I used this metal bowl because it fit, but when I make this in the future, I think I will use something other than metal. The metal tends to get super hot, so I ended up having to stir the eggs a bit to get them to cook evenly, which ideally you shouldn’t need to do.
Chinese Steamed Eggs with Scallions and Chili Crisp
Ingredients
- 4 eggs for 2 people, you can double or triple this for more. I did 3x the recipe for the 5 of us.
- 250 ml warm chicken stock
- 1 garlic clove minced
- 1/4 tsp salt
- 1/2 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp chili oil
- 1 tbsp chili crisp
- sliced scallions
- sesame seeds
Instructions
- Crack the eggs into a bowl and whisk with the salt. Slowly add the warm chicken stock while whisking. Pour through a fine mesh strainer into the bowl you will steam in and whisk in the garlic.
- Heat your steamer set up over medium high until it is starting to steam. Place the bowl of eggs into the steamer basket and cover and steam on low heat for 15 minutes. Check that the egg is just set, if there is still raw egg continue steaming. If you are using more eggs like I did and a bigger bowl, it will take longer to set. You want just set creamy eggs, don't overcook.
- Remove from the steamer and top with the rest of the toppings. Serve with hot rice.