Why You’ll Love Chinese Steamed Eggs With Soy Garlic Sauce Recipe
This dish is incredibly easy to prepare, requiring just a handful of pantry staples. The texture is luxuriously smooth and tender, almost like savory pudding, making it both comforting and satisfying.
It’s quick enough for busy weeknights yet elegant enough to serve as part of a larger meal. The soy garlic sauce adds depth and aroma, elevating the mild egg custard with a savory, slightly salty finish.
You’ll also appreciate how customizable it is. Whether you prefer a lighter flavor or a richer taste, this recipe adapts beautifully to your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggs
warm water or chicken broth
soy sauce
garlic, finely minced
sesame oil
green onions, finely chopped
salt
Directions
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Crack the eggs into a bowl and gently beat them until the yolks and whites are fully combined, avoiding too much foam.
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Add warm water or chicken broth in a ratio of about 1.5 to 2 parts liquid to 1 part egg. Mix gently until smooth.
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Season lightly with salt and strain the mixture through a fine sieve to remove bubbles and ensure a silky texture.
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Pour the egg mixture into a shallow heatproof dish and skim off any surface bubbles.
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Cover the dish loosely with plastic wrap or a heatproof lid to prevent condensation from dripping onto the custard.
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Steam over low to medium-low heat for about 10–12 minutes, or until the center is just set but still slightly jiggly.
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In a small bowl, combine soy sauce, minced garlic, and a few drops of sesame oil.
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Once the eggs are cooked, carefully remove them from the steamer and spoon the soy garlic sauce evenly over the top.
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Garnish with chopped green onions and serve warm.
Servings and timing
Servings: 2–3 servings
Preparation time: 5 minutes
Cooking time: 10–12 minutes
Total time: approximately 15–17 minutes
Variations
For added protein, mix in small pieces of cooked shrimp or ground pork before steaming.
You can add finely diced mushrooms or spinach for extra texture and nutrients.
For a richer flavor, substitute part of the water with chicken broth.
If you prefer a bit of heat, add a small amount of chili oil to the soy garlic sauce.
A splash of rice vinegar in the sauce can introduce a subtle tangy note.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, steam gently for a few minutes or microwave on low power in short intervals to avoid overcooking. The texture is best when reheated slowly and evenly.
Avoid freezing, as the custard texture may become watery and uneven after thawing.
FAQs
How do I get the eggs perfectly smooth?
Strain the egg mixture before steaming and use low heat. Removing bubbles and steaming gently are key to achieving a silky texture.
Why did my steamed eggs turn out watery?
Too much liquid or high steaming heat can cause separation. Stick to the recommended liquid ratio and steam gently.
Can I use cold water instead of warm water?
Warm water helps the eggs cook evenly and creates a smoother texture. Cold water can work, but the custard may be slightly less tender.
How do I know when the eggs are done?
The center should be set but still slightly jiggly when you gently shake the dish. It will continue to firm up slightly after removing from heat.
Can I make this dish ahead of time?
Yes, you can prepare it a few hours in advance and reheat gently before serving. However, it tastes best freshly steamed.
What type of soy sauce should I use?
Light soy sauce works best for seasoning without overpowering the delicate egg flavor.
Can I make this recipe dairy-free?
This recipe is naturally dairy-free since it uses water or broth instead of milk or cream.
Is it suitable for children?
Yes, its soft texture and mild flavor make it very kid-friendly.
Can I cook this without a steamer?
Yes, you can create a simple steamer by placing a heatproof dish on a rack inside a covered pot with simmering water.
Why did bubbles form on the surface?
Bubbles usually form from overbeating the eggs or steaming at too high a temperature. Beat gently and maintain low heat for best results.
Conclusion
Chinese Steamed Eggs with Soy Garlic Sauce proves that simple ingredients can create an elegant and comforting dish. With its silky texture, gentle flavor, and savory topping, it’s a recipe you’ll return to again and again. Whether served as a side or enjoyed on its own with warm rice, this timeless classic brings warmth and satisfaction to any meal.
Chinese Steamed Eggs With Soy Garlic Sauce
Chinese Steamed Eggs with Soy Garlic Sauce is a silky, custard-like savory dish made from gently steamed eggs and topped with a fragrant soy garlic sauce. This comforting classic features a smooth, tender texture and delicate flavor, perfect for serving with steamed rice.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2–3 servings
- Category: Side Dish
- Method: Steaming
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
- 3 large eggs
- 1 cup warm water or chicken broth
- 2 tablespoons light soy sauce
- 2 cloves garlic, finely minced
- 1/2 teaspoon sesame oil
- 1 tablespoon green onions, finely chopped
- 1/4 teaspoon salt
Instructions
- Crack the eggs into a bowl and gently beat until yolks and whites are fully combined, avoiding excess foam.
- Add warm water or broth (about 1.5 to 2 parts liquid to 1 part egg) and mix gently until smooth.
- Season lightly with salt and strain the mixture through a fine sieve to remove bubbles.
- Pour the mixture into a shallow heatproof dish and skim off any surface bubbles.
- Cover loosely with plastic wrap or a heatproof lid to prevent condensation from dripping onto the custard.
- Steam over low to medium-low heat for 10–12 minutes, until the center is set but slightly jiggly.
- In a small bowl, combine soy sauce, minced garlic, and sesame oil.
- Carefully remove the steamed eggs and spoon the soy garlic sauce evenly over the top.
- Garnish with chopped green onions and serve warm.
Notes
- Strain the egg mixture for an ultra-silky texture.
- Steam on low heat to prevent bubbles and overcooking.
- Substitute part of the water with chicken broth for richer flavor.
- Add cooked shrimp, ground pork, or vegetables for variation.
- Store leftovers in the refrigerator for up to 2 days and reheat gently.
- Avoid freezing as it affects the custard texture.
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 210 mg
