Chinese Steamed Eggs with Scallions and Chili Crisp
Creamy steamed eggs topped with chili oil, soy sauce, scallions, sesame oil, 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.
Tried this recipe?Let us know how it was!