Most bird's nest desserts are sweet, but edible bird's nest is just as at home in a savory dish. A bird's nest steamed egg is one of the easiest: you soak the dry nest, whisk eggs with a little light stock, fold the nest in, and steam everything gently until it sets into a smooth, custard-soft egg. The result is mild and comforting, with the nest adding a delicate, slightly gelatinous bite.
Key takeaways
- A savory alternative to sweet bird's nest: a silky steamed egg custard with soaked edible bird's nest folded in.
- Soak the dry nest 4-6 hours or overnight until fully expanded (each dry nest is about 8-14 g), then rinse to remove fine feathers.
- Whisk eggs with warm water or light stock at roughly 1:1.5, strain, add the nest, and steam gently for 12-15 minutes until just set.
- Keep the flavor mild — finish with a little light soy, a few drops of sesame oil, and scallion.
- Serve warm; refrigerate any leftovers and enjoy within 1-2 days.
Ingredients (serves 2-3)
- About half a piece of dry edible bird's nest (each whole piece is roughly 8-14 g)
- 3 large eggs
- About 1.5 cups warm water or light, unsalted chicken stock (roughly 1:1.5 egg to liquid)
- A pinch of salt; a small splash of light soy sauce (optional)
- A few drops of sesame oil and chopped scallion, to finish
Step by step
1. Soak and rinse the nest
Place the dry nest in a bowl of clean, room-temperature water and soak 4-6 hours, or overnight, until the strands are fully expanded and soft. Rinse gently and lift out any fine feathers. Drain and set aside. Broken nest works very well here and is an everyday-friendly value.
2. Whisk the egg base
Beat the eggs lightly, then stir in the warm water or stock and the pinch of salt. For an ultra-smooth custard, pour the mixture through a fine strainer to remove bubbles and threads.
3. Add the nest and steam
Divide the soaked nest among heatproof bowls or ramekins and pour the egg mixture over the top. Cover each with a lid or foil to keep condensation out. Steam over gentle, steady heat for 12-15 minutes, until the custard is just set with a soft wobble in the center. Avoid high heat, which makes the egg pitted and tough.
4. Finish and serve
Uncover, add a small splash of light soy and a few drops of sesame oil, and scatter scallion over the top. Serve warm.
Tips
- Broken nest is ideal here. Since the nest is folded into the custard, broken nest works beautifully and is an everyday-friendly value — same quality nest, lower price than whole pieces.
- Mind the heat. A gentle steam gives a glassy, smooth surface; a hard boil makes holes.
- Keep it light. A little salt, soy, and sesame oil is all this dish needs.
New to preparing dry nest? See our guide on how to soak and clean edible bird's nest, and browse our broken nest and whole-nest Blue Label collections.
FAQ
Can I use broken nest for steamed egg?
Yes. Because the nest is folded into the custard rather than served whole, broken nest works very well and is a good everyday value.
Do I need to pre-cook the nest before steaming?
No. Once it is soaked and rinsed, the nest can steam together with the egg. The gentle 12-15 minute steam cooks both.
Why did my steamed egg turn out full of holes?
The heat was likely too high or the steaming time too long. Keep the heat gentle and cover the bowl to get a smooth surface.
How much dry nest should I use per serving?
About half a whole piece (each piece is roughly 8-14 g dry) is plenty for two to three small servings, since the nest expands a lot when soaked.
