Silky, custard-soft steamed eggs the Japanese way — just eggs and chicken broth in a 1:2 ratio, gently steamed until they jiggle. Finished with sesame oil, soy sauce, and scallions. Done in under 10 minutes.
Instructions
- 1
Crack 3 eggs into a bowl, add a pinch of salt. Weigh the eggs, then measure out twice their weight in chicken broth (about 360 ml). Keeping the 2:1 ratio is what gives the custard its set.
- 2
Whisk until completely smooth.
- 3
Set up a steam bath: pour about 2 cm (1 in) of water into a skillet and shape a ring from aluminum foil to stand in it as a support.
- 4
Rest a plate on the foil ring and pour the egg mixture through a sieve onto the plate — straining keeps it silky.
- 5
Cover the plate with a lid, then cover the skillet with another lid. Steam over low heat for 8 minutes.
08:00 - 6
Turn off the heat and let it sit, covered, for 5 more minutes.
05:00 - 7
Lift the plate out — the eggs should be set and jiggly. Drizzle with sesame oil and soy sauce, scatter scallions, and serve.
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Frequently Asked Questions
Why strain the egg mixture?
Straining removes the chalazae and air bubbles, giving the steamed egg its glassy, custard-smooth surface.
Can I use water instead of chicken broth?
You can, but the broth is what carries the savory flavor. Use a light dashi or vegetable broth as an alternative, keeping the 2:1 liquid-to-egg ratio.
Why did my steamed egg turn out with holes?
The heat was too high. Keep it on low and don’t skip the 5-minute rest off the heat — a gentle, even temperature is what keeps the custard smooth.