Gluten-Free Soy-Steamed Eggs
These easy gluten-free soy-steamed eggs are cooked gently in a savoury tamari soy mixture until the whites are set, and the yolks are perfectly soft. Finished with green onions and chilli oil, they make a quick Asian-inspired breakfast, lunch or light meal served with bread, steamed rice or noodles.
A quick & easy steamed egg recipe!
These steamed soy eggs are one of those incredibly simple recipes that work at any time of day. The eggs gently steam in a savoury soy mixture, giving you tender whites, soft yolks and plenty of flavour with very little effort.
Quick and easy to prepare
Uses only a handful of ingredients
Delicious with soft, runny yolks or cooked until firm
Perfect for breakfast, brunch, lunch or a quick dinner
Ingredient Notes
Tamari Light Soy Sauce:
I use Chang’s Gluten Free Tamari Light Soy Sauce, which gives the eggs that beautiful savoury flavour while keeping the recipe gluten free.
Chilli Oil:
Chilli oil is optional, but I really recommend it because it adds a beautiful little kick and another layer of flavour. If you find chilli oil too strong, simply combine a few chilli flakes with a little neutral oil and allow it to infuse for a few minutes. You can also add a tiny pinch of caster sugar to soften the heat and balance the flavour.
For soft yolks...
For soft yolks, steam the eggs for around 5 minutes once the water has come to the boil, as written in the recipe. Keep in mind that cooking time can vary depending on the depth and thickness of your bowl, the intensity of the steam and the size of your eggs. A 60 g egg will cook more quickly than a larger 80 g egg, so check them slightly earlier if using smaller eggs.
Watch How to Make Soy-Steamed Eggs
Serving Suggestions
This is such a versatile little dish.
Breakfast: Serve with hot toast for dipping into those yolks and sauce.
Lunch: Spoon the eggs and soy sauce over steamed rice.
Dinner: Serve over noodles.
It’s simple enough for breakfast, satisfying enough for lunch, and one of those wonderfully easy dinners when you don’t feel like cooking anything complicated.
Other Breakfast Ideas
Gluten-Free Soy-Steamed Eggs
Serves: 2 | Prep 2 minutes | Cook 10 minutes
INGREDIENTS
2 tablespoons Tamari Light Soy Sauce (Chang's is gluten-free)
2 tablespoons water
1 tablespoon olive or avocado oil
4 large eggs
1 green onion, finely sliced
2 teaspoons chilli oil
INSTRUCTIONS
1. Assemble the Steamer
Add water to the base of a steamer or wok and position the steamer basket or insert on top. Do not turn on the heat yet.
2. Make the Soy Mixture
Place a shallow heatproof bowl inside the steamer. Add the tamari light soy sauce, water and cooking oil, then stir to combine.
3. Add the Eggs
Crack the eggs whole into the soy mixture, taking care not to break the yolks.
4. Steam the Eggs
Cover with the steamer lid, then turn on the heat and bring the water to the boil. Once boiling, cook the eggs for 5–6 minutes* or until the whites are set and the yolks are cooked to your liking. The water will take approximately 3–4 minutes to reach the boiling point before the timed cooking begins.
5. Garnish and Serve
Carefully remove the hot bowl, scatter over the green onions and chilli oil, and serve immediately. Optional to serve alongside steamed rice or Chang’s Rice Vermicelli Noodles.
*Note: Five minutes should give you set whites with soft yolks. For completely firm yolks, I’d allow 8 minutes. Please note: the bowl depth and steam intensity will affect the cooking time.
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Margaret Pahos @CreateCookShare
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