If you love eggs for breakfast but want to try something a little different, these Chinese steamed eggs are such an easy option. Topped with soy sauce and crispy chili oil, they become the perfect savoury breakfast.
Ingredients (1 serving)
-
- 2 eggs
- 100-150 ml boiling water
- Pinch of salt
- 1 tbsp soy sauce
- 1 tbsp chili crisp, or less to taste
- Spring onion, sliced
- Sesame seeds
Method
- Crack the eggs into a bowl and whisk with a pinch of salt until smooth.
- Slowly pour in the boiling water while whisking gently to combine.
- Pour the mixture into a heatproof bowl or dish and skim off any bubbles from the surface for a smoother texture.
- Cover and steam for around 20 minutes, or until just set with a slight wobble in the centre.
- Lightly score the surface diagonally in both directions to create small squares.
- Drizzle over the soy sauce and chili crisp, then finish with spring onion and sesame seeds before serving.
Tips & Variations
- Swap the chili crisp for sesame oil if you prefer a milder flavour.
- Have it with a side of toasted bread for a more balanced and satisfying meal.
