Chinese steamed eggs

Name: Chinese steamed eggs
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Asian cuisine
Ingredients: 2 fresh eggs; ½ spring onions incl. green parts; ½ tbsp toasted sesame oil; 2 ½ dl vegetable bouillon; 1 ½ tbsp soy sauce; ¼ tsp chilli flakes

breakfast Asian cuisine dinner

Total: 20 min. | Active: 20 min.

vegetarian, lactose-free

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These Chinese steamed eggs have the wobbly, velvety texture of a caramel flan but with a savoury, umami-rich flavour. Once you've tried them, you just can't get enough! Their silky texture melts in the mouth while the chilli gives them a satisfying kick. And the best part is that they're incredibly easy to make and always turn out perfectly. Just one spoonful and you'll understand why this dish is so popular in China!

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 2 people

To steam the eggs
2	fresh eggs
2 ½ dl	vegetable bouillon

To serve
1 ½ tbsp	soy sauce
½ tbsp	toasted sesame oil
¼ tsp	chilli flakes
½	spring onion incl. green part, cut into thin rings

How it's done

To steam the eggs

Whisk the eggs in a bowl. Stir in the stock. Pour the mixture through a fine sieve into a heatproof bowl, then use a spoon to remove any air bubbles from the surface. Place a steamer basket in a wide pan, fill with water to just below the bottom of the basket, cover the bowl containing the eggs with a plate, place it in the bottom of the basket, cover and cook over a medium heat for approx. 12 mins. until the eggs are set (see note).

To serve

Drizzle the soya sauce and oil over the steamed eggs, sprinkle with chilli flakes. Make diamond-shaped incisions in the eggs with a knife, then sprinkle spring onions on top.

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