Silky Chinese Style Steamed Eggs (in the Microwave)

My gung gung (or maternal grandfather) was the only one in my family who could pull this dish off when I was a kid and because he lived in Queens, all the way across the country from my home in LA, it was a rare treat. I’m an egg lover through-and-through, but the silky, custardy texture of Chinese style steamed eggs (which stands in contrast to the fluffier, airier texture of Korean steamed eggs) may be one of my all time favorite applications.

My mom never attempted making this dish because she saw it as too fussy — my grandpa had a series of steps and tricks he would follow to achieve the silkiest version possible.

Little did my mom know that these are actually fairly easy to make in the microwave and they come out about 90% as good texturally!

To ensure super silky Chinese steamed eggs in the microwave, just make sure to follow these tips:

Follow a 2:1 ratio

The perfect ratio of liquid to eggs in this recipe is 2:1. This measurement is by volume, not weight, but the recipe below approximates the volume of 2 large eggs. That means you’d want to mix up your eggs, check their volume, and add 2x the amount in liquid (ex: after whisking your eggs you measure that they fill up 1/2 cup, so you’ll add 1 cup of water for 1.5 cups of liquid total). This doesn’t need to be an exact measurement — in fact, most of the time I just eyeball it, but it should be close to this.

The liquid you use doesn’t matter too much — you can actually just use water with some extra salt if you’re short on ingredients. But, if you have them on hand, broth or ingredients that can make a broth (like dashi or bouillon powder) add an extra depth of flavor.

Skim your eggs

As you mix everything together, your eggs will foam up a bit, which is completely normal. If you steam the eggs with the bubbles on top, you’ll still end up with a tasty result but the surface won’t look as smooth. In order to achieve that almost mirror-like surface, use a fine meshed sieve or broth skimmer to remove the bubbles before adding the chunkier ingredients to your eggs and steaming.

Cover the bowl

You can use a microwave proof plate (my preference) or plastic wrap, but covering your bowl ensures the eggs will steam properly. If using a plate, I like to flip my plate over so the condensation is more inclined to travel to the edge of the plate as it collects. I also recommend using a larger plate than what’s shown in my photo — a plate that’s too close to the size of the bowl makes it trickier to lift and check on your cooking progress when everything’s hot.

Use 50% power

If you try cooking these eggs at full power, they may curdle or puff up (like Korean style steamed eggs). Still delicious, but not the texture we’re going for, which should almost be like a savory flan. Set your microwave power to 50% for the full duration of the cook time. In my microwave, I have to reset the power level any time I stop/pause the microwave to check on my eggs, so be mindful that your microwave may reset to full power too.

I also like to cook for about 4 minutes initially, and then check on my eggs every 30 seconds after that. I find that it usually takes me about 5-6 minutes in my microwave, but it can also depend on the size and shape of the bowl you use, so it may take a little experimentation to get right.

Silky Chinese Steamed Egg (Microwave Hack)

Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 2 people
These eggs are delicately steamed until they have a texture similar to silken tofu or flan (but savory!). Plus, cooking in the microwave means that you can have steamed eggs in under 10 minutes! This recipe makes enough for 2 people if making a lighter lunch or alongside other dishes, but if this is the star of the show, I would recommend doubling this recipe by making one separate bowl per person. If you double it in a single dish, the cook times may vary significantly.
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Equipment

  • 1 microwave proof bowl
  • 1 microwave proof plate

Ingredients

  • 1/4 cup boiling water*
  • 1/2 tsp chicken bouillon or dashi powder*
  • 2 large eggs temperature not important
  • 3/4 cup cool water*
  • 1/2 tsp soy sauce
  • 1/3 cup frozen or fresh veggies of your choice** if using fresh, finely diced
  • 1 green onion finely sliced
  • 2 tsp soy sauce for garnish (or to taste)
  • 1 tsp chili crisp for garnish (or to taste)
  • 1/2 tsp sesame oil for garnish (or to taste)

Instructions

  • In a medium-sized microwave-proof bowl, add the bouillon or dashi powder and boiling water. Swirl or stir gently to dissolve the powder completely.
    1/4 cup boiling water*, 1/2 tsp chicken bouillon or dashi powder*
  • Add the cool water and soy sauce and gently mix once more.
    3/4 cup cool water*, 1/2 tsp soy sauce
  • Add the eggs and thoroughly whisk with a fork or chopsticks to combine — the mixture should be as homogeneous as possible.
    2 large eggs
  • Optional step: To achieve a super silky and flat top, use a soup skimmer or small fine meshed sieve to scoop the bubbles off the top of the surface. You definitely don't need to do this, but you'll end up with some unevenness if you don't.
  • Gently sprinkle in the green onions and veggies evenly, taking care to not splash the liquid around (which will create more bubbles).
    1 green onion, 1/3 cup frozen or fresh veggies of your choice**
  • Cover the dish with a microwave proof plate — I like to put the plate upside down so the condensing liquid doesn't fall back into the bowl as readily. Alternatively you can wrap tightly in plastic wrap (though this makes it a little harder to check on your microwaving progress).
  • Carefully transfer to the microwave (without sloshing) and set microwave to 50% power. Microwave for 4 minutes to start. After that, carefully check on the eggs at 30 second intervals (still at 50% power) until the eggs are just set—this usually takes me about 5-6 minutes in my microwave. The very center (no more than 1" diameter) may look slightly undercooked, but this should continue to set after you take it out.
  • Carefully remove the bowl from the microwave and remove the plate. Drizzle soy, chili crisp, and sesame oil on top to taste.
    2 tsp soy sauce, 1 tsp chili crisp, 1/2 tsp sesame oil

Notes

*Alternatively, you can substitute the bouillon/dashi powder and all the water with an equivalent amount (1 cup) of your broth of choice. Other liquids that could work well here are mushroom soaking liquid (made from rehydrating dried shiitakes) or even just water, in a pinch—just make sure to add a little extra salt!
 

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