Ramadan Recipe: Chinese Steamed Eggs
Chinese Steamed Eggs are a light, silky, and nourishing dish, perfect for Suhoor during Ramadan. This protein-rich meal is easy to digest and provides lasting energy for the fast ahead. Gently steamed to achieve a smooth, custard-like texture, it's seasoned with soy sauce and sesame oil for a savory touch. Customize with prawns, asparagus, or carrots for added nutrition, making it a wholesome and comforting pre-dawn meal.
Read More: Ramadan Recipe: Cauliflower Fritters
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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Ingredients of Chinese Steamed Eggs
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- 3 Minutes
- 2 Serving
- 76 Calories
- 2 medium eggs, beaten
- 200ml warm water
- 1 pinch salt
- 1 tsp chive, finely chopped
- 2 tsp light soy sauce
- 2 drop sesame oil
Chinese Steamed Eggs
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Method & Directions of Chinese Steamed Eggs
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- 10 Minutes
- Whisk & Season
تم نسخ الرابطBeat the eggs, then mix in water and salt. Whisk until well combined.
- Strain & Prepare
تم نسخ الرابطPour the mixture through a sieve into two small serving bowls and sprinkle with chives.
- Steam to Perfection
تم نسخ الرابطCover with plastic wrap, pierce for steam release, and steam for 10–12 minutes over gentle heat.
- Finish & Serve
تم نسخ الرابطCut through the curd, drizzle with a mix of light soy sauce and sesame oil, and season to taste. Add prawns, asparagus, or carrots for extra flavor.
To ensure the recipe’s success, keep water at 45°C.