Simple and Delicious Chinese Steamed Egg You’ll Love!

Mastering Chinese Steamed Egg: Silky, Comforting & Versatile!

Chinese steamed eggs are a comforting dish known for their silky, creamy texture. The key to perfect consistency is the water-to-egg ratio, ensuring a smooth, velvety finish. This versatile recipe requires only a few essential ingredients—eggs, water (or stock), and seasoning—making it simple and adaptable. Whether preparing a light meal, seeking a nourishing dish for someone unwell, or craving a warm, soothing bite, steamed eggs are a perfect choice. They can be kept simple or enhanced with ingredients like seafood, vegetables, or aromatics for added depth of flavor. Regardless of experience level, mastering the steaming process guarantees a custard-like texture that melts in your mouth.

What Are Steamed Eggs?

Chinese steamed eggs are a traditional dish highlighting the delicate balance of eggs and water, resulting in a soft, custard-like texture. With minimal ingredients and effort, this dish is both satisfying and nutritious. A childhood favorite for many, it holds a nostalgic appeal and is often served as a comforting, home-cooked meal. Achieving the perfect texture requires careful preparation, but the dish’s simplicity makes it ideal for busy days. Whether enjoyed alone or with other dishes, steamed eggs are a staple in many households.

Why I Love This Recipe

I love Chinese steamed eggs because they are effortlessly simple yet incredibly comforting. Combining eggs and water (or stock) creates a delicate, smooth texture that pairs beautifully with soy sauce and sesame oil. The dish is highly versatile—you can keep it minimal with just a sprinkle of chives or enhance it with shrimp, prawns, or clams for an extra layer of flavor. The key is gentle steaming, which ensures the eggs set into a silky consistency. It’s a go-to dish when I need something light yet satisfying and straightforward to prepare.

The Difference Between Chinese and Korean Steamed Eggs

Although Chinese and Korean steamed eggs share similarities, their textures and cooking methods differ significantly. Chinese steamed eggs are cooked in a shallow dish inside a steamer, resulting in a smooth, custard-like surface. The mixture remains undisturbed throughout the cooking process. In contrast, Korean steamed eggs are prepared in an earthenware pot over direct heat and require frequent stirring, yielding a fluffy, soufflé-like consistency. While both versions can be seasoned with various ingredients, their distinct cooking techniques define their textures—one is silky and refined, while the other is airy and voluminous.

Ingredients

• Fresh eggs—The dish’s foundation creates a soft and smooth texture.
• Warm water—essential for achieving the desired consistency.
• Salt—Enhances the natural flavor of the eggs.
• Soy sauce—adds depth and umami to the dish (optional).
• Sesame oil—Contributes a rich, nutty aroma (optional).
• Chopped scallions or green onions—provides freshness and a mild sharpness (optional).
• Shrimp or prawns—A flavorful addition for a seafood twist (optional).
• Dashi or chicken stock replaces water for a deeper, umami-rich flavor.
• Sugar—A touch of sweetness to balance the seasoning.

Instructions

1. Prepare the Egg Mixture:

• Crack the eggs into a bowl and whisk until thoroughly combined.
• Add warm water (or stock) and mix well for a smooth consistency.
• Stir in soy sauce and sesame oil if using.
• Optionally, add chives or other herbs for extra flavor.

2. Remove Air Bubbles:

• Strain the egg mixture through a fine sieve to remove bubbles and ensure a silky texture.

3. Pour and Cover:

• Transfer the mixture to heatproof bowls or a shallow dish.
• Cover with a lid or cling wrap to prevent condensation from dripping onto the eggs.

4. Steam the Eggs:

• Bring water to a boil in a steamer, then reduce to a gentle simmer.
• Steam the eggs for 10-12 minutes over low heat, ensuring even cooking.

5. Enhance the Flavor:

• Drizzle some sesame oil or top with shrimp, prawns, or clams before steaming for additional flavor.

6. Serve:

• Once set, remove from the steamer and garnish with scallions or a dash of soy sauce.
• Serve warm as a standalone dish or alongside rice and vegetables.

Notes

• Water-to-Egg Ratio: The ideal proportion is 200 ml of water per 100 ml of egg (approximately 1/2 cup per egg).
• Water Temperature: Use warm water between 35°C and 45°C (93°F and 113°F) to prevent overcooking.
• Nutritional Information: Each serving contains approximately 66 kcal, providing protein, vitamin A, calcium, and iron.
• Health Adjustments: Reduce sodium, cholesterol, and fat by adjusting seasonings and omitting oil.
• Cooking time: 8 minutes yields a softer texture, while 10-12 minutes ensures a firmer consistency.

Enjoy your perfectly steamed Chinese eggs!

Chinese Steamed Egg (FAQs)

Q: What is the ideal water-to-egg ratio for making Chinese steamed eggs?

Answer: The ideal water-to-egg ratio is 200 for every 100 ml of egg (approximately 1/2 cup per egg).

Q: How should the water temperature be for steaming Chinese steamed eggs?

Answer: The water temperature should be between 35°C and 45°C (or 93°F and 113°F) to ensure proper cooking.

Q: What are some of the essential ingredients needed to make Chinese steamed eggs?

Answer: Some essential ingredients for Chinese steamed eggs include eggs, water, salt, soy sauce, sesame oil, and chopped scallions or green onions for garnish.

Q: How long should you simmer Chinese steamed eggs to achieve the perfect texture?

Answer: Simmer the eggs for 10-12 minutes over a gentle heat to achieve the perfect texture. For firmer eggs, you can adjust the cooking time.

Q: Can you substitute water with anything else in the Chinese steamed eggs recipe?

Answer: Yes, you can replace water with chicken stock or vegetable stock to add more flavor to the dish.

Q: What optional ingredients can be added to add extra flavor to Chinese steamed eggs?

Answer: You can add shrimp, prawns, or clams for a savory twist and also drizzle a little oil for extra richness.

Q: What are the nutritional benefits of Chinese steamed eggs?

Answer: Chinese steamed eggs are relatively light, providing around 66 kcal per serving, and are good sources of protein, vitamin A, calcium, and iron.

Chinese Steamed Eggs Recipe

Ingredients

Instructions

1. Prepare the Egg Mixture

• Crack the eggs into a mixing bowl and whisk until fully combined.
• Add warm water (or stock) and mix well to achieve a smooth consistency.
• Stir in salt, soy sauce, and sesame oil (if using).

2. Remove Air Bubbles

• Strain the egg mixture through a fine sieve to remove bubbles, ensuring a silky texture.

3. Pour and Cover

• Transfer the egg mixture into a heatproof bowl or shallow dish.
• Cover with a lid or plastic wrap to prevent condensation from dripping onto the eggs.

4. Steam the Eggs

• Bring water to a boil in a steamer, then reduce to a gentle simmer.
• Place the dish inside and steam over low heat for 10-12 minutes.

5. Enhance the Flavor (Optional)

• Before steaming, add shrimp, prawns, or clams for extra flavor.
• Once cooked, drizzle a little sesame oil or soy sauce for added taste.

6. Serve

• Remove from the steamer and garnish with chopped scallions.
• Serve warm as a standalone dish or alongside rice and vegetables.

Notes & Tips

• Water-to-Egg Ratio: The ideal proportion is 200 ml of water per 100 ml of egg.
• Water Temperature: Use warm water (35-45°C / 95-113°F) to prevent overcooking.
• Cooking Time: 8 minutes for a softer texture, 10-12 minutes for a firmer consistency.
• Health Adjustments: Reduce sodium, cholesterol, and fat by adjusting seasonings and omitting oil.
• Variations: Try adding mushrooms, tofu, or minced meat for different flavors.

Nutritional Information (Per Serving)

• Calories: 66 kcal
• Protein: 6g
• Vitamin A: 5% DV
• Calcium: 3% DV
• Iron: 4% DV