Chinese Chili Oil Steamed Eggs

Don’t know what to cook for lunch? Whip up this quick and easy Chinese chili oil steamed eggs recipe! It’s a protein-packed, healthy, and light recipe. Enjoy this custardy, silky, and savory egg dish with a piping hot bowl of rice. This Chinese chili oil steamed eggs recipe takes less than 20 minutes to make!

What are Chinese Steamed Eggs?

Steaming was a common cooking method in ancient China, so steamed eggs likely date back to the Han Dynasty. Since eggs are a nutritious and widely available ingredient, this dish was probably a staple for a healthy meal. Chinese steamed eggs are known as a comforting dish across China, with various regional variations, such as one made with dried shrimp.

What is Chili Oil?

Chili oil is an oil made by infusing it with various spices and seasonings. It is a common ingredient in Chinese cuisine. Chinese chili oil typically consists of oil infused with Sichuan peppercorns and chili flakes.

Chinese Chili Oil Steamed Eggs Ingredients

• 2 eggs
• Chicken bouillon (or salt, to taste)
• ½ cup water (2:1 water-to-egg ratio): I like to use the egg shells to measure out the water.
• 1 green onion, finely chopped
• Soy sauce
• Sesame oil: this is optional. It is to add a nutty flavor.
• Chili oil

Instructions:

Crack the eggs into a bowl.

Add the water and chicken bouillon (or salt). Whisk until fully combined.

Pour the mixture through a fine sieve to remove air bubbles.

Cover tightly with plastic wrap and poke a few small holes to prevent condensation.

Place in a steamer over medium heat and steam for 12-15 minutes or until just set.

Remove from heat, top with chopped green onions, and drizzle with soy sauce, sesame oil, and chili oil.

If you enjoyed this chili oil steamed eggs recipe, you might also like this rice paper noodles recipe with chili oil.