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A golden steamed egg recipe topped with smoked salmon, chives, and chili crisp oil.

Golden Steamed Egg Recipe with Smoked Salmon

  • Difficulty Level: 2
  • Serves Serves: 6
  • Preparation

    10 mins

  • Cooking

    12 mins

Asian Fusion Asian Food Fusion Eggs Seafood Less Than 30 mins

Make the ultimate luxurious brunch recipe with this spin on a steamed eggs recipe, made with a viral twist and the addition of smoked salmon!

 

Steamed eggs have long been a favorite quick meal in Chinese, Korean, and other Asian cuisines. This "Golden Steamed Eggs" version, inspired from the show Culinary Class Wars, has two layers of eggs for extra richness. The first layer is seasoned with Lee Kum Kee Premium Soy Sauce and steamed to tender perfection, while the second layer consists of whole eggs steamed on top, letting the runny yolks add extra creamy textures to the whole dish.

 

Paired with fragrant smoked salmon and the heat and umami of Lee Kum Kee Chiu Chow Style Chili Crisp Oil, this dish comes with a delicious blend of flavors and textures. Try it with a bowl of steamed rice, or for even more contrasts in flavors and textures, crispy slices of toasted sourdough bread.

What You Will Need

Ingredients

  • 3 eggs, beaten
  • 1 cup warm water
  • 5 eggs, whole
  • 4 oz. smoked salmon
  • 2 Tbsp. chopped chives

Seasoning

  • ½ tsp salt
  • 1 tsp Shaoxing wine
  • ¼ tsp white pepper powder
  • 1 Tbsp Lee Kum Kee Premium Soy Sauce
  • Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling

Made with
Lee Kum Kee products

Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces, Chili Oils

Chiu Chow Chili Crisp Oil

How to make it

  1. Beat 3 eggs with salt, Shaoxing wine, white pepper, and Lee Kum Kee Premium Soy Sauce. Add water and mix well so the egg and water are fully combined, then skim any bubbles.

  2. Heat a deep, heatproof plate in a steamer for 1–2 minutes. Pour in the egg mixture, cover, and steam on high for 2 minutes. Turn off the heat, keep the lid on, and let the residual heat steam the egg for 4 minutes.

  3. Gently crack 5 eggs into a bowl, keeping the yolks intact. Carefully place the whole eggs on top of the silky egg base.

  4. Cover and steam on high for 1 minute once the water is boiling. Turn off the heat and let residual heat cook for 3–4 minutes, until the whites are set but the yolks remain runny.

  5. Top with smoked salmon and sprinkle with chives. Finish with a generous drizzle of Lee Kum Kee Chiu Chow Style Chili Crisp Oil and serve immediately.

     

    Find more Asian inspired brunch recipes on our recipes page!

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