Culinary Class Wars is one of my favorite competitive cooking shows, featuring some of the top Korean chefs as they face off in a series of creative challenges to advance to the next round. Each challenge pushes the chefs to come up with inventive dishes on the spot. In one episode, Chef Witch with a Wok, a Chinese-specialty chef, created a double-layer steamed egg dish. The base is a silky, whisked egg custard, topped with whole eggs gently steamed as a second layer. It looked both delicious and surprisingly approachable, so I had to try recreating her Culinary Class Wars golden steamed eggs at home.
Why You Will Love This Recipe
- Silky, custard-like texture that melts in your mouth
- Made with simple pantry ingredients
- Comforting yet light, perfect for breakfast, lunch, or dinner
- Finished with fragrant scallion oil and light soy sauce for maximum flavor
- Easy to customize with toppings or extra eggs
Ingredients
- 7 eggs
- The base of the recipe
- Water (2:1 ratio with eggs)
- To create a smoother and tender texture
- ½ tbsp chicken bouillon powder
- For savory and umami depth
- 2–3 scallions, chopped
- For the oil
- Neutral oil (like vegetable or canola)
- Base of the scallion oil
- Light soy sauce
- Salty drizzle finish
Culinary Class Wars Golden Steamed Eggs Instructions
Crack 3 eggs into a bowl.
Add water using a 2:1 water-to-egg ratio (I like to use the eggshell to measure roughly).
Add chicken bouillon powder and whisk until smooth.
Pour the mixture through a sieve into a heat-safe bowl to ensure a silky texture.
Cover the bowl with plastic wrap and poke a few holes for steam.
Steam over medium heat for about 10 minutes, or until the eggs are ~80% set.
Crack the remaining eggs in a separate bowl. Spoon each egg on top of the first layer.
In a small pan, add chopped scallions and neutral oil.
Cook on low heat until fragrant, then remove from heat.
Cover the eggs again and steam for 2 more minutes.
Turn off the heat and let the eggs sit in the residual steam for a few more minutes until fully set.
Pour the warm scallion oil over the steamed eggs.
Drizzle with soy sauce to taste.
Culinary Class Wars Golden Steamed Eggs Tips
Use chicken broth instead of water for more flavor.
Strain before steaming for a smoother egg texture.
It is completely customizable. You can top with sesame seeds, chili oil, or other ingredients.
Culinary Class Wars Golden Steamed Eggs
Ingredients
- * 7 eggs
- * Water 2:1 ratio with eggs
- * ½ tbsp chicken bouillon powder
- * 2–3 scallions chopped
- * Neutral oil like vegetable or canola
- * Light soy sauce
Instructions
- Crack 3 eggs into a bowl.
- Add water using a 2:1 water-to-egg ratio (I like to use the eggshell to measure roughly).
- Add chicken bouillon powder and whisk until smooth.
- Pour the mixture through a sieve into a heat-safe bowl to ensure a silky texture.
- Cover the bowl with plastic wrap and poke a few holes for steam.
- Steam over medium heat for about 10 minutes, or until the eggs are ~80% set.
- Crack the remaining eggs in a separate bowl. Spoon each egg on top of the first layer.
- In a small pan, add chopped scallions and neutral oil.
- Cook on low heat until fragrant, then remove from heat.
- Cover the eggs again and steam for 2 more minutes.
- Turn off the heat and let the eggs sit in the residual steam for a few more minutes until fully set.
- Pour the warm scallion oil over the steamed eggs.
- Drizzle lightly with soy sauce to taste.
If you enjoyed this Culinary Class Wars inspired steamed egg recipe, you might also enjoy my Chinese chili oil steamed eggs recipe.
