Ultimate Chinese Steamed Egg Recipe: Silky, Smooth & Irresistible!

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:

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)

Chinese Steamed Eggs (蒸水蛋) – Silky, Smooth & Perfect Every Time

This classic Chinese comfort food delivers a custard-like texture with just eggs, water, and a few pantry staples. Ready in 15 minutes, it’s a light, protein-packed dish perfect with rice or as a standalone meal.

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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

1. Prepare the egg mixture: Gently whisk eggs in a bowl until just combined. Slowly mix in warm water and salt.
2. Strain: Pour through a fine-mesh sieve into a heatproof dish to remove bubbles.
3. Cover & steam: Cover dish with a lid or foil. Place in a steamer with simmering water (not boiling) over low heat.
4. Cook: Steam for 10–12 minutes (8 mins for softer eggs) until set but jiggly.
5. 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).

FAQs (Common Questions Answered!)

Q: Why are my steamed eggs bubbly or rough?

A: Over-whisking or not straining causes bubbles. Always sieve the mixture!

Q: Can I use cold water?

A: Warm water (35-45°C) works best—cold water leads to uneven texture.

Q: How do I know when it’s done?

A: The eggs should be jiggly but set (like soft tofu).

Q: Can I make this in the microwave?

A: Yes! Microwave in 30-sec intervals (covered) until set.