Asian steamed eggs

Asian steamed eggs

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Asian steamed eggs

Asian steamed eggs

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  • Author: marketing


This is a spin on a Korean egg recipe and the Asian steamed eggs is like a sponge of flavours so I love how adaptable it is and goes really well with steamed plain rice as a main.



1 tbsp sesame oil

4 organic eggs

1 cup asian mushrooms

1 cup stock

1 tsp miso

1 tsp fish sauce

2 tbsp spring onions


  • Start by cracking the eggs into the bowl of a food processor.
  • Add the mushrooms, miso, fish sauce, and one cup of stock or water.
  • Grease a clay pot with sesame oil and place it into a larger pot that is half full of simmering water.
  • Once the water is simmering, add the egg mixture to the clay pot.
  • Cover the clay pot with its lid and let it steam on low heat for 10-15 minutes.
  • After 10 minutes, check the eggs and stir in the chopped spring onions.
  • Cover the clay pot again and continue to steam until the egg mixture is firm but springy to the touch.
  • Once done, transfer the steamed eggs to a serving plate.


  • A small clay pot is great to steam this but I also make a makeshift bain marie by using a silicone muffin tray, placed in a deep baking tray of water over a gas fire and covered with tin foil.
  • I like to serve this dish with steamed rice garnished with sesame seeds.
  • Complete your Asian meals with my Mushroom Sesame Stir-fry. Click here for the recipe!


  • Serving Size: 2

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