I’m always amazed at what a humble egg can turn into. It helps create the lush texture of lemon curd and homemade mayonnaise, and sets the filling in custard-based desserts like pumpkin pie. But one often-overlooked way to prepare eggs is to mix them with liquid and gently steam them. In Japan, chawanmushi is a savory steamed custard made this way. But one of my favorite comfort foods is Chinese steamed eggs.

My mom and grandmother turned to steamed eggs when they needed a quick and easy dish to round out dinner. Just a simple mixture of broth and eggs would cook into the most amazing texture: barely set with a slight wobble, delicate, and silky-smooth. When it was scooped over rice, it was absolutely heaven. Here’s how to make them in your kitchen.

Why you’ll love my Chinese steamed eggs

Key ingredients in Chinese steamed eggs

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Chinese Steamed Eggs

Serves 4

Note: Warm water can be substituted for the broth; increase the amount of kosher salt to 1/2 teaspoon.

4 large eggs

1/4 teaspoon kosher salt

2 cups warm low-sodium chicken or vegetable broth (100 F to 110 F)

1 tablespoon soy sauce or tamari

1 teaspoon toasted sesame oil (optional)

Thinly sliced scallions, for garnish (optional)

1. Prepare a steamer (preferably around 12 inches wide) for steaming and bring the water to a boil over medium-high heat.

2. Meanwhile, whisk four large eggs and 1/4 teaspoon kosher salt together in a medium bowl until broken up. Whisk in 2 cups warm low-sodium chicken broth until very well-combined and no streaks of egg remain. Pour through a fine-mesh strainer set over a glass or ceramic deep-dish pie plate, or 8-inch round cake pan; discard the contents of the strainer.

3. Option 1: Pie plate. Place the pie plate in the steamer. Reduce the heat so the water is gently simmering. Cover and steam for 8 minutes. Turn off the heat. Let sit covered in the steamer until the eggs are just set, about 5 minutes more. Option 2: Cake pan. Place the cake pan in the steamer. Cover and steam over high heat for 3 minutes. Turn off the heat. Let sit covered in the steamer until the eggs are just set, about 15 minutes more.

4. Very gently drizzle with 1 tablespoon soy sauce and 1 teaspoon toasted sesame oil if using. Tilt the pie plate so the sauce coats the top. Garnish with thinly sliced scallions if using. Use a large spoon to serve.

(Christine Gallary is a senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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