Steamed Eggs

3 Large Eggs
1 Scallion (15g)
2/3 cup Chicken Stock (150ml)
2 tbsp Peanut Oil
1 tbsp Shaoxing Wine
2 tsp Light Soy Sauce

Finely slice the scallion greens.
Mix together the eggs, chicken stock, and shaoxing wine.

Pour the egg mixture into a shallow dish.

Cover the dish with plastic wrap.
Place the covered dish in a wok with a steamer rack.
Steam for 10 minutes with lid on.

Remove the plastic wrap from the dish.
Sprinkle on scallions liberally.
In a small pot, heat the peanut oil for 3-4 minutes.
Pour the oil onto the egg dish.

Add the light soy sauce evenly on top of the dish.
Serve immediately.



Steamed Eggs

Printable Recipe
  1. Finely slice the scallion greens.
  2. Mix together the eggs, chicken stock, and Shaoxing wine
  3. Pour the egg mixture into a shallow dish
  4. Cover the dish with plastic wrap. Place the covered dish in a wok with a steamer rack.
  5. Steam, with lid on, for 10 minutes.
  6. Turn off the heat and remove the plastic wrap from the dish.
  7. Sprinkle the scallions on top.
  8. In a small pot, heat the peanut oil for 3-4 minutes. Carefully pour the oil onto the egg dish.
  9. Add the light soy sauce evenly on top of the dish. Serve immediately.

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