A quick and easy Steamed Eggs with Soy Garlic Sauce recipe for a hearty, comforting meal. Especially when paired with hot white rice. Soft and silken eggs drizzled with a savory soy garlic sauce.
*This post may contain affiliate links which helps bring you delicious recipes for free.
Sometimes the best way to enjoy a plate of hot rice is with some good old steamed eggs drizzled in soy garlic sauce, also known as Chinese steamed egg. A timeless recipe that’s so simple and easy to make, you can whip it up within 20 minutes! If I’m ever in a bind on trying to figure out what to eat (because let’s face it, that happens), this dish is definitely one I pull out from my back pocket.
Silky & Velvety Eggs
It also goes by the name “steamed water egg”, which alludes to the requirement of only 2 main ingredients — eggs and water. I strain the egg mixture with a sieve in order to get that silky smooth surface. You can opt to skip this step, but you might end up with a bumpy texture.
As always, I enjoy my eggs on the spicier side of things, so I normally add a bit of chili powder to the sauce for some heat. You can skip it if you want. You can have this dish with hot rice for an effortless meal, or pair it up with other side dishes such as 15-Minutes Bok Choy Mushroom with Oyster Sauce and Chinese Crispy Lemon Chicken.
Notes for Steamed Eggs with Soy Garlic Sauce
- Warm water – Use warm water as it combines easier with the eggs. You can even substitute the water with chicken/vegetable stock if you wish for extra flavor.
- Medium heat – Prevent using high heat when steaming as it can give your eggs a course texture.
- Use saran wrap or foil to cover the bowl – This helps to prevent the condensation from the lid of your steamer to drip onto your eggs, which creates indentations to the surface.
- Strain the egg mixture with a sieve – This removes the lumps and air bubbles in the mixture, and gives you that silky smooth surface finish.
Here are other egg recipes for you to try out:
- Chili Oil Fried Eggs
- Malaysian-Style Soy Sauce Eggs (Telur Masak Kicap)
- Sambal Telur (Eggs with Sambal)
- Ramen Egg (Ajitsuke Tamago)
- Egg Fried Rice
Steamed Eggs with Soy Garlic Sauce
- 4 eggs
- Break 4 eggs in a measuring cup and whisk.
- The ratio of water added is 1:1. Add as much water as the amount of eggs (I use a pyrex to easily measure).
- Strain the eggs with a sieve into bowls or into one big bowl (optional step)
- Cover with foil or saran wrap and poke a hole with a fork.
- Steam eggs for 10-12 minutes over medium heat (only add eggs when the water is boiling).
Soy Garlic Sauce
- While the egg is steaming, sauté garlic and green onions in neutral oil over medium low heat for 3-4 minutes.
- Turn off heat and add the rest of the sauce ingredients and stir.
- Pour sauce over the steamed eggs and serve. Enjoy!