Steamed Silken Eggs
Gentle steam turns diluted beaten eggs into a tender custard finished with soy sauce and sesame oil.
AI-generated serving illustration; actual results may vary.
ChineseFood
10 minPrep
15 minCook
25 minTotal
EasyDifficulty
Ingredients
Method
- Beat eggs gently with lukewarm water until the whites disappear; strain into a shallow heatproof bowl.
- Cover the bowl loosely with a heatproof plate and place on a rack above gently simmering water.
- Steam over low heat for 12–15 minutes until fully set with no liquid egg in the center.
- Lift out with mitts, uncover away from your face and add soy sauce, sesame oil and scallion.
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Tips
- A deep bowl takes longer; check the center before serving.
- Keep the water at a gentle simmer to limit large bubbles in the custard.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.