Golden Steamed Eggs
Golden Steamed Eggs
Ingredients
For the Steamed Eggs
- 7 large eggs
- 2 cups water, (approximately, see instructions)
- 1/2 tablespoon chicken bouillon powder
- 3 large eggs, (for topping)
For the Aromatic Oil and Garnish
- 1/4 cup scallions, chopped
- 2 tablespoons neutral oil
- 2 tablespoons light soy sauce, or to taste
Instructions
- 1
Crack the 7 large eggs into a medium-sized heatproof bowl. Using an empty eggshell as a measuring tool, add water to the bowl in a 2:1 ratio with the eggs. For example, if your 7 eggs fill approximately 1 cup, you would add 2 cups of water. A good estimate is about 2 cups of water for 7 large eggs.
⏱️ 2 min
- 2
Add the 1/2 tablespoon of chicken bouillon powder to the egg and water mixture. Whisk thoroughly with a fork until all ingredients are well combined and the bouillon powder has dissolved.
⏱️ 2 min
- 3
Cover the bowl tightly with plastic wrap. Using a pointed object, such as the tip of a knife, poke a small hole in the center of the plastic wrap to allow steam to escape.
⏱️ 1 min
- 4
Place a steaming rack into a large pot and pour about 1 inch of water into the pot. Bring the water to a boil over medium-high heat.
⏱️ 3 min
- 5
Carefully place the covered bowl with the egg mixture onto the steaming rack. Cover the pot with a lid. Steam for 10-12 minutes, or until the egg mixture is mostly set but still slightly wobbly and pale yellow in the center.
⏱️ 12 min
- 6
Carefully remove the lid from the pot, then carefully remove the plastic wrap from the bowl. Gently crack and add the 3 whole, raw eggs on top of the partly steamed egg mixture, spacing them out evenly.
⏱️ 2 min
- 7
Cover the pot again and continue steaming for another 5-8 minutes, or until the newly added whole eggs are cooked to your desired doneness (yolks runny, whites set is typical).
⏱️ 8 min
- 8
While the eggs are steaming, heat the 2 tablespoons of neutral oil in a small pan over medium heat. Add the chopped scallions to the hot oil and sauté until fragrant and slightly softened, about 2-3 minutes.
⏱️ 3 min
- 9
Once the eggs are done, carefully remove the bowl from the steamer using oven mitts. Drizzle the sautéed scallions and hot oil over the steamed eggs. Pour the light soy sauce over the entire dish. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Golden Steamed Eggs
For the Steamed Eggs
- 7 large eggs
- 2 cups water, (approximately, see instructions)
- 1/2 tablespoon chicken bouillon powder
- 3 large eggs, (for topping)
For the Aromatic Oil and Garnish
- 1/4 cup scallions, chopped
- 2 tablespoons neutral oil
- 2 tablespoons light soy sauce, or to taste
Instructions
- 1
Crack the 7 large eggs into a medium-sized heatproof bowl. Using an empty eggshell as a measuring tool, add water to the bowl in a 2:1 ratio with the eggs. For example, if your 7 eggs fill approximately 1 cup, you would add 2 cups of water. A good estimate is about 2 cups of water for 7 large eggs.
⏱️ 2 min - 2
Add the 1/2 tablespoon of chicken bouillon powder to the egg and water mixture. Whisk thoroughly with a fork until all ingredients are well combined and the bouillon powder has dissolved.
⏱️ 2 min - 3
Cover the bowl tightly with plastic wrap. Using a pointed object, such as the tip of a knife, poke a small hole in the center of the plastic wrap to allow steam to escape.
⏱️ 1 min - 4
Place a steaming rack into a large pot and pour about 1 inch of water into the pot. Bring the water to a boil over medium-high heat.
⏱️ 3 min - 5
Carefully place the covered bowl with the egg mixture onto the steaming rack. Cover the pot with a lid. Steam for 10-12 minutes, or until the egg mixture is mostly set but still slightly wobbly and pale yellow in the center.
⏱️ 12 min - 6
Carefully remove the lid from the pot, then carefully remove the plastic wrap from the bowl. Gently crack and add the 3 whole, raw eggs on top of the partly steamed egg mixture, spacing them out evenly.
⏱️ 2 min - 7
Cover the pot again and continue steaming for another 5-8 minutes, or until the newly added whole eggs are cooked to your desired doneness (yolks runny, whites set is typical).
⏱️ 8 min - 8
While the eggs are steaming, heat the 2 tablespoons of neutral oil in a small pan over medium heat. Add the chopped scallions to the hot oil and sauté until fragrant and slightly softened, about 2-3 minutes.
⏱️ 3 min - 9
Once the eggs are done, carefully remove the bowl from the steamer using oven mitts. Drizzle the sautéed scallions and hot oil over the steamed eggs. Pour the light soy sauce over the entire dish. Serve immediately.
⏱️ 2 min