Double Steamed Eggs

So. This recipe uses nine eggs. Nine. In one bowl. Am I insane, or are you for being this far down a steamed egg post?

This double steamed egg is inspired by Culinary Class Wars Season 2, the one that made me pause the show and go “okay I HAVE to make that.” We’re talking silky custard base, a second layer of just-set eggs on top, and then I upgraded it with a smoking-hot chilli-garlic oil poured over everything. 

If you ever made steamed eggs that came out full of weird little holes, and you didn’t know why, yeah. Been there. Honestly? Don’t sweat it lol, they taste awesome either way. But if you’re feeling fancy and you need that silk SO bad… good news, I cracked the code. This version fixes that.

9 Eggs? This is not a prank!

When I first watched the show “nine eggs, one bowl,” I genuinely thought it was a prank. Who needs that many eggs in a single steamed dish? 

But then I lifted the lid after that second steam and gave the bowl a little shake. Jigguw jigguw jigguw. I made a noise I’m not proud of. HIHI.

Four eggs underneath go full silky custard, five on top set just enough to wobble. Together? Worth every single egg. I went from “this is too much” to “I’d do this again tomorrow” in about fifteen minutes flat. So yeah. Trust the nine.

🫶 Hui

Taste and Texture

The bottom layer is broth-enriched and steamed low and slow, so it goes full silk-pudding — like the smoothest tofu you’ve ever spooned. Then the top layer of eggs comes in soft and rich, jammy if you want it.

And then the sauce. Garlicky, nutty, a little spicy, poured over while the oil’s still angry and sizzling. Not gonna lie, that pour is the best part. So fragrant it’ll bring people into the kitchen.I mean it when I say this: skip the sauce and we can’t be friends. These double steamed eggs NEED IT!

If you love a silky-egg situation, you already know my tomato tofu egg drop soup is cut from the same soft, wobbly cloth.

Recipe Test Log

• #Test 1 — The “eh, who needs plastic wrap” attempt. Skipped the wrap to save effort. Got a surface that looked like the moon. But honestly? My grandma skips it too and I grew up just fine. Tastes just as great, looks a little rugged.
• #Test 2 — The 1.8× broth experiment. Went extra liquid for max silk. Soooo smooth, almost too soft. Needed two more minutes of steam to hold together. Worth it for custard fiends.
  
• Test 3 — The 8-minute fully-set top. Steamed the top eggs the full 8. Lost the jiggle, gained sliceability. Great for lunchboxes, less great for my “jigguw jigguw” content.

Takeaway: wrap it, poke it, and pick your jiggle. The base wants silk, the top wants attention.

What You Need for Double Steamed Eggs

Here’s what you’re working with — nothing fancy, mostly stuff you’ve already got. The magic is in the ratios, not the ingredient list.

• Eggs — The whole point. Four go in the silky base, five crack on top later.
• Chicken broth — 1.5× the egg volume. This is what turns plain steamed eggs into custard. Sub veggie broth or even dashi if that’s your vibe.
• Shaoxing wine — Just a teaspoon. Adds that warm, savory depth.
• Dry sherry works in a pinch.
• Salt — A pinch.
• Sesame oil — Optional, but a little drizzle at the end = nutty!
• Scallion + garlic — The backbone of the sauce. Fresh, sharp, fragrant.
• Toasted white sesame seeds — For nuttiness and that little crunch.
• Chili flakes — Bring the heat.
  Not into spice? Skip them — more on that below.
• Cooking oil — Heated until smoking to wake everything up.
• Light soy sauce — Salty, savory, ties the sauce together. (Same garlicky-soy energy as my Korean marinated eggs, if you’re keeping track.)

Full ingredient measurement

How to Make Double Steamed Eggs

1

Mix the silky base

Crack 4 eggs into a bowl. Add the chicken broth, Shaoxing wine, and a pinch of salt. Mix gently, you want it combined.

2

Strain, wrap, poke

Pour it through a fine sieve into your heatproof bowl. This kills the bubbles. Cover tight with plastic wrap, then poke a few little holes with a toothpick. This is genuinely my favorite part.

3

First steam

Steam over medium-low for 8-10 minutes, until it’s mostly set with a soft wobble. Peek and you’ll see it’s gone smooth and glossy. So pretty already.

4

The other five eggs

Pull the bowl out and carefully crack 5 eggs right on top of your set layer. Back in the steamer for 5–8 minutes. 5 for runny, 8 for fully set. Then the jiggle test. Jigguw jigguw.

Sauce it (DO NOT skip)

Pile scallion, garlic, sesame seeds, and chili flakes in a heatproof bowl. Heat your oil until it’s lightly smoking, then pour it over — it’ll sizzle and smell incredible. Stir in the soy sauce. Drizzle sesame oil over the eggs, pour the sauce on top, serve warm!

Substitutions/Variations

Substitution / Variation	Details
No chicken broth?	Veggie broth, dashi, or mushroom broth all work.
Want it extra custardy?	Increase the broth to 1.8× the amount of eggs and add a couple of extra minutes of steaming time.
Hate spice?	Replace the chili flakes with fried shallots or extra scallions for plenty of flavor without the heat.
No Shaoxing wine?	Use dry sherry instead, or simply leave it out.
Want a heartier meal?	Serve it over rice. It basically turns into a savory custard rice bowl.

Pro Tips!

• Low and slow. Crank the heat and you get bubbles and holes. Medium-low is the move.
• Room-temp eggs blend smoother than cold ones straight from the fridge.
• Crack the top eggs gently so you don’t break the set base underneath.
• Oil must be smoking before it hits the sauce — that’s where the aroma lives.

FAQ and Tips

Make these double steamed eggs, do the jiggle, and tag me. I want to see that wobble. Drop a comment if you went runny or fully set, I’m nosy like that. 💛

Double Steamed Eggs

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Silky double steamed eggs with a custard base, soft-set top layer, and smoking-hot chili-garlic oil. Easy, jiggly, and foolproof.

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Double Steamed Eggs

Ingredients

  

Ingredients：

• 9 large eggs
• 1.5 x of chicken broth
• 1 teaspoon Shaoxing wine
• Pinch of salt
• 1 teaspoon sesame oil, optional

Sauce:

• ¼ cup scallion, sliced
• 1 tablespoon minced garlic
• ½ tablespoon toasted white sesame seed
• 1 teaspoon chili flakes
• 3 tablespoons cooking oil
• 2 tablespoons light soy sauce

Method

 

Steps:

1. Boil water in a steamer and place a steaming rack inside, making sure the water level stays below the rack.
2. Crack 4 eggs into a mixing bowl.
3. Add chicken broth (1.5 times the egg volume), Shaoxing wine, and a pinch of salt, then mix well.
   1.5 x of chicken broth, 1 teaspoon Shaoxing wine, Pinch of salt
4. Strain the egg mixture through a fine sieve into an 8-inch heatproof bowl to remove bubbles and ensure a smooth texture.
5. Cover the bowl tightly with plastic wrap and prick a few small holes on top using a toothpick.
6. Steam over medium-low heat for 8-10 minutes until the egg is mostly set.
7. Remove from the steamer and carefully crack 5 eggs on top of the steamed egg layer.
8. Steam again for 5–8 minutes depending on your preferred egg doneness.

Chili-garlic Sauce:

1. Add scallion, minced garlic, sesame seeds, and chili flakes into a small heatproof bowl.
   ¼ cup scallion, 1 tablespoon minced garlic, ½ tablespoon toasted white sesame seed, 1 teaspoon chili flakes
2. Heat cooking oil until hot (slightly smoking), then pour over the ingredients and mix well.
   3 tablespoons cooking oil
3. Add light soy sauce and stir to combine.
   2 tablespoons light soy sauce

Garnish and serve:

1. Drizzle sesame oil over the steamed egg.
   1 teaspoon sesame oil
2. Pour the sauce on top then serve it warm.

Video

Notes

• Low and slow. Crank the heat and you get bubbles and holes. Medium-low is the move.
• Room-temp eggs blend smoother than cold ones straight from the fridge.
• Crack the top eggs gently so you don’t break the set base underneath.
• Oil must be smoking before it hits the sauce.