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I’ve always joked that I can’t really cook — but I can cook to survive.
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When I left for university, I found myself craving Chinese food constantly. Growing up, I was spoiled by my mom’s cooking, and in my eyes, her comforting Chinese dishes were unbeatable.
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Before I left for school, I watched her make a few of my favourite “easy” dishes, and one that stuck with me was for Chinese steamed eggs.
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This traditional dish, common in Cantonese cuisine, has a soft, silky texture that’s often described as a savoury egg pudding. There are countless variations in fillings and toppings, and my mom has made it in many different ways (she loves to add salted duck eggs and century eggs in it).
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But when I was away from a Chinese supermarket and needed something simple, this version became my go-to. And it still is today. All you need to pair it with is a bowl of steaming hot rice.
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Silky Chinese steamed eggs
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4 eggs (adjust if needed)
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3/4 cup (180 mL) chicken broth (roughly equal to the volume of the beaten eggs)
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Soy sauce (optional, for serving)
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Cooking oil (for greasing the dish)
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Whisk the eggs in a bowl until smooth. Skim off any excess foam from the surface. Gently add the chicken broth to the eggs and remove any remaining foam.
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Lightly grease a shallow dish with cooking oil to prevent sticking. Pour the egg mixture into the dish. Cover the dish with a plate or lid to prevent water from dripping in. Steam in a standard oven-safe steamer at 300 F (150 C) for 15 minutes.
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Drizzle with soy sauce, if desired, and serve warm with rice.
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Serves 4.
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Renée Tse is a writer and content editor who shares her favourite food discoveries and home-cooked recipes, inspired by her mom, on Instagram @tseparfait.
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Bengali (BD) · 
English (US) ·