Chinese Steamed Egg (蒸水蛋)

This is an ultra easy and healthy Chinese Steamed Egg recipe for the silkiest eggs you’ll ever have! Lightly seasoned custard is steamed to golden perfection then drizzled with soy sauce and sesame oil, which pairs beautifully with a chopped spring onion garnish.

For a dessert version, try our Silky Egg Pudding (冰花燉蛋) or make it festive with our Three Colored Eggs (三色蒸水蛋)!

The silkiest spoonful

Grandma might call her Chinese Steamed Egg recipe an emergency life saver, but for me it’s the BEST comfort food over a bowl of hot rice.

It’s my all time favorite egg dish. I absolutely love the simplicity of it, its velvety soft texture and how it complements my rice so, so well.

Not only that, it pairs incredibly with any other Chinese side dishes, from Honey Glazed Ginger Chicken to Stir Fried Pea Shoots with Garlic and even with tangier dishes like Tomato Tofu With Minced Pork!

There are a few reasons as to why such an easy recipe works with everything and here’s what it boils down to:

• It’s fuss-free with minimal effort. I cannot stress this enough. Just whisk, steam and voilà!
• The flavors are simple and wonderfully eggy, championed by the most luxurious savory custard.
• The recipe is easily adaptable. Skip the chicken bouillon powder and replace the fish sauce with salt and you’ll end up with a delicious vegetarian side dish.

No matter when you make this recipe or what you enjoy it with, it’s definitely one to keep in your back pocket!

Why this recipe works

• Using fish sauce to season the eggs adds a subtle umami essence salt alone cannot achieve.
• Adding chopped spring onions gives a freshness to this homey dish.
• Mixing in chicken bouillon powder intensifies the flavor and takes it to another level.

What you’ll need

For the eggs

About the ingredients

We try to aim for fresh free range chicken eggs for our recipe. Make sure to let the eggs come closer to room temperature before whisking.

Since the savory custard is seasoned before steaming, pouring sauce on top is entirely optional. If you find the balance to salty, add a hint of sugar to the sauce mix.

About the liquids

This Chinese Steamed Egg recipe calls for water, chicken stock or milk. To get the ideal balance, you need to double the amount of liquid compared to eggs (a 2:1 ratio in favor of liquid).

Another method is to keep half an egg shell and fill it up to pour in four times the number of eggs used. For example, if you used 5 eggs then you would add 20 half shells of warm water.

How to make this recipe

In a bowl, mix together the eggs, fish sauce, chicken bouillon powder and water.

Use a sieve to strain the mixture through and onto a steam-safe dish, removing any clumps.

Tip: Pour it through slowly to minimise the number of bubbles.

Scoop out any bubbles on the surface.

Cover the dish with plastic glad wrap or a plate. This step is vital for a smooth surface. It stops water droplets from dripping onto the surface, which is the main cause of unevenness.

Bring the steamer to a boil then lower the heat to low and steam for 13 minutes or until just cooked.

Take the steamed eggs out and enjoy immediately as is or with rice.

For extra flavor, pour over the light soy sauce mixture and sesame oil, then garnish with spring onions!

FAQs

Tips for the silkiest eggs

This might seem like the easiest recipe to make, but there are some kitchen techniques that will guarantee a velvet-like experience every time.

• Use warm water. This will help the liquid and egg combine better. If you’re using the egg shell method, add 5 half shells of hot water into a bowl with 5 egg shells of cold water.
• Steam using a thin dish. You want the custard to cook through from the outer rim to the center as evenly as possible. We generally opt for a thin metal dish.
• Use a bamboo steamer. Bamboo steamers are designed to let some of the steam to escape, leaving dishes free from dripping condensation so you don’t have to wrap or cover it prior to steaming. Another bonus is it infuses a wonderful earthy aroma.

More egg dishes for the family!

• Vietnamese Braised Pork Belly and Eggs in Coconut Water (Thịt Kho) – A sweet and savory soy base with fall apart pork is what makes this classic recipe a family favorite.
• Vietnamese Steamed Egg Meatloaf (Chả Trứng Hấp) – Moist, simple and beautifully textured, you’ll love this homey side dish.
• Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯) – Pair this quick and delicious fried rice with any meal for a winning combination.
• Century Egg and Pork Congee (皮蛋瘦肉粥) – There’s nothing quite like a warm, creamy bowl of congee with
• Salted Egg Chips – Crispy fried potato chips coated in a luscious salted egg sauce.

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