Jiangxi Steamed Eggs
These Jiangxi Steamed Eggs are silky, savory, and gently spicy, with chili powder briefly bloomed in hot oil for extra color and aroma. The eggs are cooked directly in one wok—no steamer needed—and a simple chopstick trick helps create a beautifully smooth, custard-like surface.
Equipment
- Large wok or wide pot with lid
- whisk
- 2 Chopsticks
- Fine-mesh strainer, optional
- Large mixing bowl, optional
Ingredients
- 2 tbsp cooking oil
- 1 tbsp chili pepper flakes
- 2 cups cold water
- 6 large eggs
- 1/2 tsp salt
- 1 tbsp soy sauce
- 1/4 tsp chicken bouillon powder (optional)
- Chopped green onions (for garnish)
- A few drops of sesame oil
Instructions
- Add 2 tablespoons cooking oil to a large wok or wide pot. Heat over low heat until the oil is hot and gently sizzling.
- Add 1 tablespoon chili pepper flakes and immediately turn off the heat. Stir for approximately 3 seconds using the residual heat of the oil.
- Immediately pour in 2 cups cold water to stop the chili powder from cooking. Keep the heat off.
- Add 6 eggs. For the best texture, aim for approximately a 1:1.5 egg-to-water ratio by weight.
- Whisk the eggs and water until completely combined. (If using a nonstick pan, transfer everything to a mixing bowl before whisking to avoid scratching the coating.)
- For an extra-smooth texture, strain the egg mixture through a fine-mesh strainer and return it to the wok.
- Add ½ teaspoon salt, 1 tablespoon soy sauce, and ¼ teaspoon chicken bouillon powder. Stir gently until evenly combined.
- Place two chopsticks across the rim of the wok. Rest the lid on top of the chopsticks so that a small gap remains for excess steam to escape.
- Turn the heat to medium-low and cook for approximately 10 minutes, or until the entire surface of the egg custard has set.
- Turn off the heat. Garnish with chopped green onions and a few drops of sesame oil.
- Serve immediately with steamed rice.