Chinese Steamed Eggs


Prep time 15mins
Cook time 20mins
Serves or Makes: 4


  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon gluten-free soy sauce
  • 1/ 4 teaspoon white pepper
  • 4 large eggs, beaten at room temperature
  • 1 cup warm water
  • pinch of Kosher salt
  • 1 green onion, thinly sliced diagonally for garnish
  • cilantro, for garnish


  • Step 1

    In a small pan, fry garlic in oil until crispy, 2-3 minutes. Set aside.

  • Step 2

    In a small bowl stir together sesame oil, soy sauce, and white pepper. Set aside.

  • Step 3

    Pour eggs into a large bowl, slowly whisk in warm water. Strain through a fine mesh strainer into a clean bowl. Season with salt and divide evenly between 4 small ramekins. Wrap tightly with plastic wrap.

  • Step 4

    Place ramekins into a pot large enough to fit all 4. Use a liquid measuring cup to carefully pour water into the pot reaching half way up ramekin.

  • Step 5

    Bring the water to a boil, then reduce to low simmer. Cover pot with a lid. Cook starting for 8 minutes. or continue to steam in intervals of 3 minutes until eggs look opaque slightly jiggly.

  • Step 6

    Remove from heat and carefully remove ramekins, unwrap and top with crispy garlic, soy sauce mixture. Garnish with green onions and cilantro. Serve with rice.