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Close up of Chinese Steamed Egg in a dish.
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5 from 9 votes

Chinese Steamed Egg (蒸水蛋)

This is an ultra easy and healthy Chinese Steamed Egg recipe for the silkiest eggs ever! Lightly seasoned custard is steamed to golden perfection.
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Asian, Cantonese, Chinese
Servings: 4
Calories: 98kcal
Author: Jeannette

Equipment

  • Steamer
  • Sieve

Ingredients

For The Eggs

  • 5 eggs
  • 500 mL water/chicken stock/milk
  • 1 tbsp fish sauce (or to taste)
  • 1 tsp chicken bouillon powder

For The Sauce (Optional)

  • 1 1/2 tsp light soy sauce (or to taste)
  • 1 tbsp water (optional)
  • 1/2 tbsp sesame oil
  • spring onion (finely chopped)

Instructions

  • 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!

Video

Notes

  • Use warm water. This will help the liquid and egg combine better. If you're using the egg shell method, add 10 half shells of hot water into a bowl with 10 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.
  • 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.
  • To get the ideal balance, you need a 2:1 ratio in favor of liquid OR 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.
  • Chinese Steamed Egg is the base for many toppings that you can add on top after it has cooked 80% of the way. If you want to add extra ingredients on top, steam the eggs for 8 minutes, add your toppings and steam it for another 5 minutes. You can add ingredients like mushrooms, shrimp/prawns or carrot slices.

Nutrition

Calories: 98kcal | Carbohydrates: 1g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 205mg | Sodium: 683mg | Potassium: 89mg | Sugar: 1g | Vitamin A: 297IU | Calcium: 35mg | Iron: 1mg