Looking for a comforting, easy-to-make, and nutritious dish? Chinese steamed eggs (蒸水蛋, zhēng shuǐ dàn) are the answer! This classic home-cooked favorite boasts a custard-like texture that melts in your mouth. With just a few simple ingredients, you can create a versatile, protein-packed dish that’s perfect for breakfast, lunch, or dinner.
Whether you’re a beginner or a seasoned cook, this foolproof recipe guarantees perfectly silky steamed eggs every time—plus, we’ll share pro tips, variations, and FAQs to help you master this dish like a pro!
Why You’ll Love This Chinese Steamed Egg Recipe
✅ Silky-smooth texture – The perfect water-to-egg ratio ensures a velvety, jiggly custard every time.
✅ Quick & easy – Ready in under 15 minutes with minimal prep.
✅ Customizable – Keep it simple or add shrimp, mushrooms, or scallions for extra flavor.
✅ Healthy & light – Low in calories but packed with protein and nutrients.
✅ Kid-friendly – A mild, comforting dish that even picky eaters will love!
Chinese vs. Korean Steamed Eggs: What’s the Difference?
While both dishes are delicious, their textures and cooking methods differ:
| Feature | Chinese Steamed Eggs | Korean Steamed Eggs (Gyeran-jjim) |
|---|---|---|
| Texture | Silky, custard-like | Fluffy, soufflé-like |
| Cooking Method | Steamed undisturbed in a shallow dish | Stirred while cooking in an earthenware pot |
| Seasoning | Light soy sauce, sesame oil | Often includes cheese or spicy gochujang |
Our recipe focuses on the Chinese version, delivering a smooth, delicate texture that pairs perfectly with rice or as a light meal.
Ingredients for Perfect Chinese Steamed Eggs
Essential Ingredients
-
Eggs (2 large) – The star of the dish! Fresh eggs yield the best texture.
-
Warm water (200ml / ¾ cup) – Helps achieve a silky consistency (or substitute with chicken/dashi stock for extra umami).
-
Salt (¼ tsp) – Enhances natural flavors.
Optional Flavor Boosters
-
Soy sauce (1 tsp) – Adds depth and umami.
-
Sesame oil (½ tsp) – A nutty, aromatic finish.
-
Scallions (1 tbsp, chopped) – Fresh garnish for color and mild sharpness.
-
Shrimp/prawns (2-3 pieces) – A seafood twist for extra richness.
-
Sugar (¼ tsp) – Balances saltiness (optional).
Step-by-Step Instructions (Foolproof Method!)
1. Prepare the Egg Mixture
-
Crack eggs into a bowl and whisk gently (avoid creating too many bubbles).
-
Slowly mix in warm water (35-45°C / 95-113°F) and salt.
2. Strain for Ultra-Smooth Texture
-
Pass the mixture through a fine-mesh sieve to remove air bubbles.
3. Steam to Perfection
-
Pour into a heatproof dish and cover with a lid or foil (prevents condensation).
-
Steam on low heat (simmering water) for 10-12 minutes (8 mins for softer eggs).
4. Garnish & Serve
-
Drizzle with soy sauce & sesame oil, top with scallions or shrimp.
-
Enjoy hot with steamed rice!
Pro Tips for the Best Steamed Eggs
🔥 Water-to-Egg Ratio = 2:1 (200ml water per 100ml egg)
🔥 Use warm (not boiling) water – Prevents uneven cooking.
🔥 Low & slow steaming – High heat makes eggs rubbery.
🔥 Strain the mixture – Ensures bubble-free smoothness.
🔥 Cover while steaming – Avoids water droplets ruining the surface.
Variations to Try
🦐 Seafood Lover’s Version – Add shrimp, crab, or clams before steaming.
🍄 Vegetarian Delight – Toss in mushrooms, tofu, or baby bok choy.
🌶 Spicy Kick – Top with chili oil or Sichuan peppercorns.
Nutritional Benefits (Per Serving)
| Calories | Protein | Vitamin A | Calcium | Iron |
|---|---|---|---|---|
| 66 kcal | 6g | 5% DV | 3% DV | 4% DV |
Final Thoughts
Chinese steamed eggs are a simple, elegant, and versatile dish that’s easy to master. Whether you enjoy it plain or dressed up with toppings, this comforting classic is sure to become a staple in your kitchen.
Try it today and experience the silky, melt-in-your-mouth perfection!
Loved this recipe? Share your results in the comments below! 🥢✨
Chinese Steamed Eggs (蒸水蛋) – Silky, Smooth & Perfect Every Time
Video
Notes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 2
- Estimated Cost: $2–$4
- Cuisine: Chinese
- Diet: Gluten-free (use tamari instead of soy sauce)
Ingredients
- 2 large eggs (100ml beaten volume)
- 200ml (¾ cup) warm water (35–45°C / 95–113°F) or substitute with chicken/dashi stock
- ¼ tsp salt
- 1 tsp soy sauce (optional)
- ½ tsp sesame oil (optional)
- 1 tbsp chopped scallions (for garnish)
Optional Add-Ins:
- 2–3 shrimp or prawns
- ¼ cup diced mushrooms
- 1 tsp grated ginger
Instructions
- Prepare the egg mixture: Gently whisk eggs in a bowl until just combined. Slowly mix in warm water and salt.
- Strain: Pour through a fine-mesh sieve into a heatproof dish to remove bubbles.
- Cover & steam: Cover dish with a lid or foil. Place in a steamer with simmering water (not boiling) over low heat.
- Cook: Steam for 10–12 minutes (8 mins for softer eggs) until set but jiggly.
- Garnish: Drizzle with soy sauce, sesame oil, and scallions. Serve immediately.
Notes
- Water ratio is key: Use a 2:1 ratio of water to beaten egg volume.
- Prevent bubbles: Avoid over-whisking; always strain the mixture.
- Storage: Refrigerate leftovers for up to 2 days. Reheat gently in a steamer (microwaving may toughen the eggs).