Chinese · dinner, breakfast, side

Silky Chinese Steamed Eggs

Silky Chinese Steamed Eggs — from CiCi Li, Asian Home Cooking's cooking video Watch how it’s made · 3:30

Video by CiCi Li, Asian Home Cooking on YouTube · Open on YouTube

25 minServes 2223 kcal a serve
  • Keto (2.8 g net carbs a serve)
  • Vegetarian with a swap for the lukewarm chicken stock
  • Gluten-free ingredients
  • Dairy-free
  • Nut-free

Contains: Egg, Sesame. Check labels on stock, sauces and spice mixes.

Almost nothing but eggs and stock, so each serve gives about 16 g of protein plus vitamin B12, selenium and some vitamin D, with only a teaspoon of oil and a pinch of added salt.

Printable PDFA4

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Ingredients 4

Method

Tap a time to watch that step in the video.

  1. Whisk the eggs with the salt in a mixing bowl. 0:25
  2. Warm the stock (or water) to lukewarm, 37–41 °C, and whisk it into the eggs. Aim for about 1½ times as much liquid as egg. 0:48
  3. Pour the mixture through a fine sieve into a heatproof serving bowl so there are no bubbles. 1:15
  4. Bring the water in a steamer to a boil over high heat, then turn it to low. Put the bowl in, cover it with a plate so drips don't mark the surface, put the lid on and steam about 13 minutes, until set. 1:40
  5. Turn off the heat and leave it in the steamer for 2 minutes, then lift out carefully, drizzle with sesame oil and serve. 2:10

Tip. Serves 2 as a light meal or 4 as a side with rice and greens. Top with chopped spring onion or a few prawns. Use water instead of stock to cut the salt further.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 2

Energy223 kcal930 kJ
Protein16 g33% of a day
Fibre0 g0% of a day
Carbohydrate2.8 g2.8 g net · 2.1 g sugars1% of a day
Fat16 g4.4 g saturated20% of a day
Sodium720 mg31% of a day

Where the energy comes from one serve

  • Net carbs 5%
  • Protein 29%
  • Fat 66%

Fits keto: 2.8 g net carbs a serve, with 66% of the energy from fat.

Vitamins & minerals % of a day, one serve · tap for more

Selenium High71%

39 µg a serve, mostly from eggs (99%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin B12 High57%

1.4 µg a serve, mostly from eggs (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Vitamin A High21%

186 µg a serve, mostly from eggs (100%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin D Source14%

2.8 µg a serve, mostly from eggs (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Folate Source14%

57 µg a serve, mostly from eggs (97%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Zinc Source13%

1.4 mg a serve, mostly from eggs (100%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Show the other 9
Iron9%

1.7 mg a serve, mostly from eggs (89%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Vitamin E9%

1.3 mg a serve, mostly from eggs (98%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Vitamin B69%

0.1 mg a serve, mostly from eggs (100%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Calcium6%

72 mg a serve, mostly from eggs (87%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Omega-36%

0.1 g a serve, mostly from eggs (93%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Potassium5%

210 mg a serve, mostly from eggs (74%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Magnesium4%

18 mg a serve, mostly from eggs (70%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin K1%

0.7 µg a serve, mostly from eggs (55%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin C0%

0 mg a serve. An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by CiCi Li, Asian Home Cooking; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.