Quick Steamed Egg

February 13, 2022 (Last Updated: May 28, 2022)
Quick steamed egg image

A one-of-a-kind, quick steamed egg method that produces soft, silky, jiggly steamed eggs. Steamed egg is a comforting dish evocative of chicken soup. A soothing dish for sick days.

A steamed egg method that is fast, unconventional and passed down from mom. Subtly crisper than conventional steamed eggs, this quick steamed egg even tastes a bit better!

Very briefly, here are the steps for quick steamed egg:

  1. Beat the egg with warmed stock (about 106F) in a bowl.
  2. Place the bowl into a steamer with about 1/2 inch of cold water.
  3. Bring water to a boil.
  4. Once a layer forms over the top, shut the stove off.
  5. Cover the steamer with a clean, dry flat plate, replacing the steamer cover.
  6. Leave the steamer on the burner for ~5-10 minutes until the center of the egg is firm.

Traditional egg steaming methods boil water inside a steamer before reducing to a simmer. The egg bowl is then placed inside the steamer, covered and steamed for about 10 minutes before shutting off the stove. The steamer remains on the burner for another 5-6 minutes so the egg can finish cooking.

The traditional method introduces the fewest air bubbles or holes into the egg, as simmering generates less vibration than a roiling boil. However, air bubbles can still arise where the egg touches the bowl. Using a thicker bowl or bowl that conducts heat poorly, such as a glass bowl, resolves the bubbles issue. Fewer bubbles occur around the edges, where the egg comes in contact with the bowl. Another tactic is to steam more eggs at once to minimize bubbles.

This quick steamed egg method breaks conventional rules. Not only is water brought to a boil while the bowl rests inside the steamer, but the egg also partially steams while the water is at full boil. This may well be the fastest egg steaming method anywhere. Perfect for the impatient and rushed.

Our steamed egg is just a hair more jello-like and firmer than the traditional method. Air bubbles do arise in the egg. Again, steaming more eggs together and using a thicker bowl or bowl that poorly conducts heat cuts down how many bubbles appear.

Tips for making a quick steamed egg

Broth matters. Use home made chicken or turkey broth, as it is very flavorful and less watery. Mom makes very thick, intense chicken or turkey broth from whole chickens and turkeys.

Leftover fish broth, such as from steamed fish in soy sauce, can also substitute for chicken/turkey stock.

Something milky, such as soy milk I have not tried before, but may.

Add salt. Salt firms up the egg. Chicken broth and other types of broths may supply enough salt, so adding salt may not be necessary. If using water, always add salt.

Use warmed chicken broth. This is most important and makes or breaks the perfect steamed egg. When the broth is too cold, the egg forms very poorly and takes longer to steam.

Monitor the egg closely. When a cooked, light yellow layer forms over the surface, shut off the stove. Waiting for the layer to form takes a bit of patience (one cue is a few minutes after the water begins to boil). But once it fully forms, shut off the stove, cover the steamer with a clean, dry flat plate wrapped tightly in a towel to prevent water droplets from falling onto the egg. Leave the egg alone for another 5-10 minutes until the center is firm.

Layer that forms over the egg initially image.
Shut stove off after a top layer fully forms; the egg is not cooked below the layer.

The bowl type matters. Use a heatproof bowl that conducts heat poorly or more slowly, such as a thick ceramic bowl or glass bowl. This minimizes how many bubbles materialize around the edges and can even eliminate bubbles entirely.

Number of steamed eggs matter. When more eggs are steamed at once, fewer bubbles arise; and the type of bowl used matters less. However, if steaming just one egg, the details matter more, such as bowl type and removing any bubbles before placing into the steamer. This might entail straining the egg, scraping away the bubbles that occur on the egg’s surface caused by beating it, and tapping the bowl on the counter a few times to break internal bubbles.

Do you need to pass the egg through a sieve?

For a consistent, no-surprises “pro-looking” steamed egg, yes. Straining helps reduce bubbles caused by beating the egg, and ensures solid egg white parts are not tucked inside the steamed egg. If a consistent appearance is not a concern, beating the eggs well suffices. For most home scenarios beating the egg well without straining it suffices.

How much broth to use for quick steamed egg?

For a large egg (57g) we use 6 tablespoons of broth. We prefer less residual broth beneath our steamed egg, and a firmer, custardy texture.

Using too much broth will prevent the steamed egg from solidifying. The consensus among most blogs is that the broth amount should equal twice the volume of the raw egg(s).

Ideas for add-ins

Snuggle scallops or other seafood into the egg before popping into the steamer.

Add dried shrimp or drop in some shrimp; wild-caught shrimp, as opposed to farmed shrimp, tends to come out dryer after the steaming process completes.

Add Korean red chili pepper flakes!

Ideas for garnishes

  • Dash of soy sauce and sesame oil — traditional way seen everywhere
  • Chili oil
  • Seaweed
  • Green onions or chives
  • Cooked mushrooms
  • Other cooked protein
  • Pickled radishes
  • Diced pickles

Equipment you will need

  • A heatproof bowl that conducts heat slowly
  • A steamer or deep pot with lid that can fit the heatproof bowl and a steaming rack
  • A large, clean and dry flat plat that can cover the steamer
  • A towel to wrap the plate with
  • Heatproof gloves

Quick Steamed Egg

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By Kimberly Serves: 1
Prep Time: 5 Cooking Time: 10 Total Time: 15

A one-of-a-kind, quick steamed egg method that produces soft, silky, jiggly steamed eggs. Steamed egg is a comforting dish evocative of chicken soup. A soothing dish for sick days.

Ingredients

  • 1 large egg
  • 6-7 tablespoons chicken or turkey broth
  • pinch of salt
  • pinch of white pepper

Instructions

1

In a bowl add eggs, broth and salt. Beat with chopsticks or a fork until well blended.

2

Pour about 1/2 inch of water into a steamer or deep pot with a steamer rack installed. Lower bowl into the steamer and cover.

3

Turn stove on and bring water to a boil on high.

4

Watch for a yellow, semi-cooked layer to form on the surface (occurs a few minutes after boiling begins) of the egg. Once the layer forms, shut off the heat.

5

Wrap a towel tightly around a large, flat and dry plate. Cover the pot/steamer with the plate, leaving the original cover off.

6

Leave pot/steamer on the burner for about 5-10 minutes. The residual heat will rapidly steam the egg.

7

Once the egg's center is firm, carefully remove the bowl using heatproof gloves.

8

Garnish with your desired toppings, serve and enjoy!

Notes

For minimal bubbles use a slow heat conducting bowl, such as a thick walled bowl or glass bowl. Optionally, before placing egg into the steamer, you can strain it to remove bubbles and egg white parts, break or scrape away bubbles on the egg's surface, or tap bowl on the counter a few times to break any internal bubbles.

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