Creamy Steamed Eggs

In Chinese cuisine, cooking using steam is a popular way to prepare eggs. Eggs are whisked with chicken broth and steamed until cooked, creating a creamy and savoury custard.

Products you'll need:

CAMPBELL’S® Ready to Use Chicken Broth

CAMPBELL’S® Ready to Use Chicken Broth

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  • 5 eggs
  • 2 tsp (10 mL) granulated sugar
  • 1 tsp (5 mL) ground white pepper
  • 1 tsp (5 mL) Chinese rice wine (Shaoxing wine)
  • 1 tsp (5 mL) sesame oil
  • 1 cup (250 mL) CAMPBELL’S® Ready to Use Chicken Broth
  • 30 grams silky tofu, diced (approximately 1/10th of 350g package) 
  • 1 tbsp (15 mL) sea salt
  • 30 grams frozen shrimp, thawed and peeled
  • 1 green onion, chopped
  • 2 tsp (10 mL) soy sauce


  1. Crack eggs into a bowl, add granulated sugar, ground white pepper, cooking wine and sesame oil and mix them well. Meanwhile, heat up broth. Once broth is heated, slowly mix the warm broth into the egg mixture, then strain through a sieve. 
  2. Soak diced tofu in hot water with sea salt for 1 minute. Then remove the tofu.
  3. Place tofu and shrimps evenly on a steam bowl and add the egg mixture
  4. Steam the egg mixture in medium heat for 7 minutes. Then remove it and drizzle green onion and soy sauce on top before serving.

Recipe tips

If you would like to add vegetables, or prawns as garnishes, steam as usual for 7 minutes then add the garnishes and steam for an additional 3 minutes. 

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Amount Per Serving
Calories 260
Fat 15 g
Sodium 1290 mg
Carbohydrate 8 g
Dietary Fibre 1 g
Protein 22 g
Calcium 9 %DV

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