Description
Two-Layer Steamed Omelet is a silky, savory egg dish made with broth, soy sauce, and green onions, gently steamed into tender custard-like layers.
Ingredients
Scale
- 8 large eggs
- 3/4 cup chicken broth
- 2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon black or white pepper
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons finely chopped green onions
Instructions
- Crack the eggs into a large bowl and whisk gently until fully combined but not frothy.
- Add chicken broth, soy sauce, sesame oil, sugar, pepper, and salt. Whisk until smooth.
- Strain the mixture through a fine sieve for a silky texture.
- Lightly grease a heatproof dish with vegetable oil.
- Pour half of the egg mixture into the dish and steam over gentle simmering water for 8–10 minutes until slightly set.
- Pour the remaining egg mixture over the first layer and sprinkle green onions on top.
- Steam for another 10–12 minutes until fully set but tender.
- Rest for 3–5 minutes before slicing and serving.
Notes
- Steam over gentle heat to prevent bubbles.
- Strain the egg mixture for extra smooth texture.
- Do not overcook; keep the center custard-like.
- Refrigerate leftovers up to 2 days and reheat gently by steaming.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 370mg