Rice Cooker Chinese Steamed Eggs

When it comes to cooking, I’m always on the lookout for clever kitchen hacks that simplify things. It’s funny, but I’ve been using my Instant Pot to cook rice for the past 5-6 years. So, when I recently got a new rice cooker, I wanted to start some rice cooker recipe experimentation. I’ve been making Chinese steamed eggs in my instant pot for the past few years, and then wondered if I could replicate the same outcome with my rice cooker. Surprisingly, it did just as a good job!

What are Chinese Steamed Eggs?

Chinese steamed eggs is a traditional egg dish eaten in China. The texture is custardy and silky smooth. Its simplicity makes it an easy recipe to make in the kitchen.

Steamed Eggs Macronutrients:

This recipe is perfect for one serving. With 2 eggs, it is 160 calories, 11g fat, and 13g protein. You can sub this recipe into 1 egg and 1 serving of egg whites to make it lower in calories and fat too.

Chinese Steamed Eggs Ingredients

• 2 eggs
• Water: can substitute with chicken broth for more flavor
• Seasoning options: salt, dashi, fish sauce, etc.
• Light soy sauce: I ran out, so I used normal soy sauce.
• Sesame oil: Optional, but you used this to drizzle for the added nutty aroma

Instructions:

Crack 2 eggs into a bowl and whisk until well combined.

Add water or chicken broth in a 2:1 ratio to the eggs. I use the egg shell as a measuring cup.

Whisk and mix in your choice of seasoning.

Strain the mixture into another bowl to ensure a smooth texture.

Prepare your steamer and fill the rice cooker with water. *I didn’t have a small steamer, so I used a ramekin as a stand.

Cover the bowl containing the egg mixture.

Steam for approximately 10 minutes, or until the eggs are set.

Drizzle with soy sauce and sesame oil before serving for added flavor. Enjoy!

If you enjoyed this steamed egg recipe, you might like this high protein French Toast recipe.