Steamed Eggs with Shallot Chili Crisp – 35-Minute Recipe
A silky Chinese steamed egg custard topped with a bright, spicy shallot‑chili crisp. The gentle steam creates a velvety texture, while the crisp adds umami, heat, and crunchy sesame notes, making it a refined appetizer or side dish.
Recipe by Food My Muse· Structured by ReelsMeals
From: Facebook(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 4 egg
- 1 egg yolk
- 1 tbsp mirin
- 1 tbsp shiro dashi
- 3 tbsp sake
- 3/4 cup broth
- 1/3 cup water
Shallot Chili Crisp
- 3 tbsp dehydrated shallots
- 2 scallion
- 1/2 tsp ginger
- 1 tbsp toasted sesame seeds
- 1 tbsp black sesame seeds
- 1/2 tsp sugar
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 2 tbsp crushed red peppers
- 1/4 cup avocado oil
Instructions
- 1Separate the eggs: remove the tops of the shells, place three whole eggs and one yolk into a bowl, and set the remaining eggs aside for later use. Store the reserved eggs in the refrigerator.
- 2Rinse the removed shells and boil them in water for 2 minutes to sterilize.
- 3In the bowl with the eggs, whisk together the water, broth, sake, soy sauce, mirin, and shiro dashi until fully combined.
- 4Strain the egg mixture through a fine sieve into a clean container to remove any solids.
- 5Pour the strained mixture into an egg‑steamer or heat‑proof dish that fits inside your steamer basket.
- 6Steam on low heat for 13–15 minutes, then turn off the heat and let the custard sit semi‑covered for an additional 5 minutes to finish setting.
- 7Prepare the shallot chili crisp: combine dehydrated shallots, chopped scallion, grated ginger, toasted sesame seeds, black sesame seeds, sugar, soy sauce, rice vinegar, and crushed red peppers in a bowl, leaving out the oil, vinegar, and soy sauce for the moment.
- 8Heat the avocado oil in a small pan over medium heat until hot but not smoking.
- 9Immediately pour the hot oil into the bowl with the other crisp ingredients, then add the rice vinegar and soy sauce, stirring to create a glossy, aromatic sauce.
- 10Using a sharp knife, make shallow cuts on the surface of the steamed egg custard so the sauce can penetrate.
- 11Drizzle the prepared shallot chili crisp over the steamed eggs, allowing the sauce to seep into the cuts. Garnish with any remaining scallion oil or fresh chives if desired.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest after steaming
After steaming, turn off the heat and let the custard sit semi‑covered for 5 minutes to finish setting.
Score before adding sauce
Make shallow cuts on the surface of the steamed egg before drizzling the chili crisp.
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Frequently asked questions
- How long does it take to make Steamed Eggs with Shallot Chili Crisp?
- About 35 minutes in total: 20 minutes of prep and 15 minutes of cooking.
- How many servings does this Steamed Eggs with Shallot Chili Crisp recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Steamed Eggs with Shallot Chili Crisp recipe come from?
- It was shared by Food My Muse on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.