Chinese Steamed Egg White
A light, protein‑rich Chinese steamed egg white that’s quick to make and perfect for a low‑calorie meal. The silky texture is enhanced by a drizzle of soy, chili, and sesame oils, while fresh diced green onions add a bright, aromatic finish.
Maker: Joe Chu
From: Instagram(view original)
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Cooking context
18 min estimated total time for 1 servings.
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Ingredients
- 1 cup liquid egg whites
- 1 cup water
- 1 tbsp green onions
- 1 tsp soy sauce
- 1 tsp chili oil
- 1 tsp sesame oil
- 1/4 tsp salt
Instructions
- 1Dice the green onions into small pieces and set aside.
- 2In a small bowl, combine the liquid egg whites, water, and salt; whisk gently to blend and eliminate any bubbles or foam.
- 3Cover the bowl tightly with plastic wrap and pierce several small holes in the wrap using a toothpick to allow steam to escape.
- 4Place the covered bowl inside a larger heat‑proof bowl or shallow tray.
- 5Fill the larger container with boiling water until it almost reaches the top of the small bowl, creating a bain‑marie.
- 6Microwave the entire setup on 50 % power for 6–8 minutes, checking after 6 minutes; the egg mixture should be set but still slightly wobble. If it appears wet or sticky, continue microwaving in 30‑second increments.
- 7Carefully remove the small bowl from the water bath; discard the plastic wrap.
- 8Drizzle the soy sauce, chili oil, and sesame oil evenly over the steamed egg.
- 9Sprinkle the diced green onions on top.
- 10Using a sharp knife, cut the steamed egg into a grid pattern for an attractive presentation.
- 11Serve immediately while warm.
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Frequently asked questions
- How long does it take to make Chinese Steamed Egg White?
- About 18 minutes in total: 10 minutes of prep and 8 minutes of cooking.
- How many servings does this Chinese Steamed Egg White recipe make?
- This recipe makes 1 serving as written; ingredient quantities on this page can be scaled.
- Where does this Chinese Steamed Egg White recipe come from?
- It was shared by Joe Chu on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.