Chinese Steamed Eggs With Scallions

There is room at the brunch table for an egg dish that asks to be eaten with a spoon. Judy Leung’s Chinese steamed eggs at The Woks of Life combine eggs, stock, water and sesame oil, with scallions scattered over the finished custard. The appeal is in the gentle texture and restrained seasoning.

Our menu suggestion is to place the bowl between steamed rice and a crisp vegetable side. That gives guests a contrast of textures without overwhelming the eggs with toppings. For a smaller table, individual dishes can make the meal feel composed while keeping the food itself uncomplicated.

Judy explains the steaming setup and proportions in Steamed Eggs at The Woks of Life. Follow her complete recipe for the method, and browse our food features for other breakfast and supper ideas.