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.
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).