Sort ingredients
catrambo
QR Code
Listen
Pdf
Crack the eggs into a glass measuring cup and add Shaoxing wine (or water). Add chicken stock to the egg mixture and whisk until well combined. Strain the mixture through a fine mesh sieve into a heatproof dish to remove any bubbles. Cover the dish with plastic wrap and poke a small hole using a chopstick to create a vent.
Place the dish in a preheated steamer and cover with a lid. Steam the eggs for 5-6 minutes. Once done, turn off the heat and let the dish sit for 2-3 minutes before removing the lid.
Before serving, gently score the top of the steamed egg with a knife to help it absorb the soy sauce. You can serve it simply with a drizzle of soy sauce, or add extra flavor by topping it with chili crisp and chopped green onion. Steamed egg is best enjoyed hot, so serve it warm!