Steamed Eggs Two Ways

December  8, 2022
4 Ratings
Photo by Rob Strype
  • Prep time 22 minutes
  • Cook time 13 minutes
  • Serves 2 to 3
Author Notes

Building off the egg content, here’s the perfect steamed egg dish. In Japan, we’d refer to this as chawanmushi, in Korea gyeran-jim. But there are two versions I’d like to show. First is a perfected microwave recipe. Second is one that’s “loaded” with silken tofu and pork, made in a standard steamer.

The “secret” bonus recipe here is for a seasoned soy sauce. The premise is that soy sauce by and large tastes too aggressive out of the bottle but soy sauce, when used in these applications as a topping, isn’t directly out the bottle, but rather seasoned with aromatics.
Lucas Sin

What You'll Need
Watch This Recipe
Steamed Eggs Two Ways
  • Microwave Steamed Eggs
  • For the Eggs
  • 2 large eggs
  • 1/2 cup water
  • 1/2 cup dashi, from shiro dashi
  • 1/2 teaspoon kosher salt
  • 1/4 bunch scallions; thinly sliced
  • For the Seasoned Soy Sauce
  • 1 large shallot, thinly sliced
  • 1 cilantro stem, cut into 1-inch segments
  • 1 scallion, cut into 1-inch segments
  • 1 pinch white pepper
  • 3/4 cup water
  • 3/4 cup light soy sauce
  • 2 tablespoons dark soy sauce
  • 1 1/2 tablespoons rock sugar, or white granulated sugar
  • 1 teaspoon chicken powder or msg
  • 2 teaspoons maggi seasoning soy sauce
  • Steamer Eggs, With Pork
  • For the Pork Sauce
  • 3 garlic cloves, peeled and minced
  • 1/2" knob ginger, peeled and minced
  • 1/2 pound pork belly, minced
  • 1/2 cup water, chicken stock, or dashi
  • 1/2 tablespoon light soy sauce
  • 1/2 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1/4 teaspoon chicken powder or msg
  • 1 tablespoon potato starch or corn starch
  • 1 tablespoon cold water
  • For the Eggs
  • 2 large eggs
  • 1/2 cup water
  • 1/2 cup dashi, from shiro dashi
  • 1/2 teaspoon kosher salt
  • 6 ounces silken tofu, drained and diced
  • Dash chili oil, optional
  • 1/4 bunch scallions, thinly sliced
  1. To make the Microwave Eggs: First, make seasoned soy sauce, in a pan, stir-fry shallots, cilantro, and scallion until aromatic. Add water and bring to a boil. Let simmer for 7 minutes. Add light soy sauce, dark soy sauce, rock sugar, chicken powder, and maggi. Bring to a boil, then turn off the heat. Chill and put aside for use. You can make this up to 1 week in advance. In a microwaveable bowl, combine eggs, stock, and salt. Remove the bubbles with a spoon or blowtorch. Tightly cover bowl with plastic wrap; poke holes for steam. Microwave on 80% power for 2 minutes and 30 seconds. To serve, spoon some seasoned soy sauce over the eggs. Garnish with scallions. Serve warm with rice.
  2. To make the Steamer Eggs with Pork: Heat a flat-bottomed non-stick skillet over medium-high heat. Add 1 tablespoon neutral oil and heat until barely smoking. Add garlic and ginger and cook until aromatic, about 30 seconds. Add the minced pork and cook until barely browned. Add the water, light soy sauce, oyster sauce, dark soy sauce, and chicken powder. Bring to a boil and let the flavors simmer for 5 minutes. Taste and adjust seasoning. Thicken with the starch, whisking in to combine. Set aside. In a heatproof bowl, add diced tofu. In a separate bowl, combine eggs, stock, and salt. Carefully pour the egg liquid over the tofu. In a steamer, steam on low for 13 minutes until the egg is barely set. Pour off excess surface liquid and let cool until easy to handle. To serve, ladle pork sauce over the steamed eggs. Serve warm with rice.

See what other Food52ers are saying.

  • Darlene
  • newbiecook
  • maggie

3 Reviews

Darlene May 14, 2023
I made the microwave version, took one bite and wondered where this had been all my life. Then I sent the link to my sister who I know is going to love them. I appreciated the explanation of what to look for with results. My microwave needed just a little extra time at 80% power, but came out beautifully.
newbiecook February 2, 2023
I tried the recipe with the ground meat, used ground chicken and added egg tofu instead of the silken which was what I had on hand. I made 2 batches, 1st batch came out perfect 🥰 and 2nd batch came out more watery.. might be due to different containers and size.. both steamed using Instant Pot @ 10 mins and did quick release 2 mins after. I liked how the video showed exactly what to look for and loved that you included the "fails".. you definitely learn something every time.. regardless, it's yummy
maggie December 21, 2022
As a college student, I can vouch for this method of cooking eggs. It’s a convenient way to cook eggs when I’m pressed for time. I use mushroom powder for flavor. I don’t have enough soy sauce packets to make a sauce. It is a finicky recipe on account of my microwave, but once I figured it out – it is smooth sailing. I make these eggs every morning, with sautéed kale and toast – great way to start the day.