Comments on: Chinese Steamed Eggs (鸡蛋羹)

By: Feifei

Feifei — Sun, 31 Oct 2021 21:21:22 +0000

Hi Maggie, this is the first time I’ve used broth while making this dish. It tasted great and my husband also loved it! Thank you for sharing this simple but tasty Chinese treat!

By: Maggie Zhu

Maggie Zhu — Tue, 26 Oct 2021 14:37:26 +0000

In reply to Anne. You can add one more egg or reduce the water slightly.

By: Anne

Anne — Tue, 26 Oct 2021 07:04:07 +0000

What should I do if steam egg turned out too water?
How to secure? Put more egg or steam longer?

By: Hannah

Hannah — Thu, 04 Mar 2021 00:24:25 +0000

In reply to Rachel. Thanks for the Instapot tip! I have a traditional bamboo steamer, but I don't like to break it out for everyday use.

By: KB

KB — Mon, 15 Feb 2021 18:26:17 +0000

This was delicious. I used a more traditional rounded bowl, rather than a flattened one. It took about 9 mins, then I left for 3 mins without stove on, and 2 mins out of pot to cook. I served with nutritional yeast, coconut aminos, tamari, sesame oil, sesame seeds, chili flakes, and sliced scallions. A+! It was worth the wait and minimal prep. Loved this recipe and will make again. Thank you

By: Quinn

Quinn — Sun, 13 Sep 2020 15:04:31 +0000

This is one of the very few Chinese recipes that I learned to master before discovering this blog. I do mine a bit different. I blend four eggs with one cup of whole milk instead of water (my “golden ratio'” for this dish). I strain this mixture into two small bowls that are in an inch of cold water in a pan. I put the lid on the pan and place it on low heat until it starts to boil, which I can hear because the bowls start to rattle in the pan. I then shut off the heat and leave the lid on for about 20 minutes.

The trick with this dish is to bring it up to temperature slowly so that the eggs achieve a custard-like consistency. If too fast, then the texture is more like scrambled eggs.

It might take a few tries to get it just right, but the end result is worth it!

By: Paulinn

Paulinn — Fri, 11 Sep 2020 18:30:35 +0000

Yummy especially as late night snack. Easy to make recipe. Add in dried scallops into the eggs for better taste!

By: Rachel

Rachel — Thu, 03 Sep 2020 23:45:00 +0000

I’m in love with these eggs! They turned out so soft and smooth and perfectly custardy! I love the mesh strainer trick, and I used the instant pot on the steam setting with the full 12 minutes and they came out just right. Thank you!

By: Sally Emerich

Sally Emerich — Wed, 02 Sep 2020 18:04:43 +0000

I had some fresh duck eggs, made this and well, yum! Wonderful addition to my egg repertoire.

By: Amy

Amy — Sun, 30 Aug 2020 16:09:01 +0000

This worked great! I even made a few mistakes like missing the step of the plastic for the first 4 min and it still worked. I added the plastic and cooked for a little bit longer.