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This silky, custard-like dish is smooth, warm, and melts in your mouth. The texture of this Chinese Steamed Eggs Recipe is the best part—soft, creamy, and jiggly, just like a savory pudding.
Have you ever tried a Chinese Steamed Eggs Recipe? If not, you’re about to discover one of the easiest and tastiest Chinese food recipes ever!
This Chinese steamed egg recipe only needs five main ingredients: eggs, warm water, salt, sesame oil, and light soy sauce.
You can mix it in a separate bowl, steam it in a heatproof bowl or small bowl, and serve it as a side dish, breakfast, or even a light meal.
Some people call it a water egg or Chinese egg custard, and it’s a common comfort food in many Chinese homes.
The secret to getting that silky smooth texture is all in the technique.
You need the right amount of water, a gentle steam with low heat, and you’ll want to cover the dish with plastic wrap (or cling film) to avoid any water droplets from falling onto the eggs.
This Chinese Steamed Eggs Recipe has been around for ages and still feels special every time.
Some of our other favorite ASIAN INSPIRED RECIPES we have on our site include: Asian Slaw Recipe with Sweet & Savory Dressing, Asian Glazed Chilean Sea Bass Recipe, and Chinese Chicken Recipe.
WHY THIS RECIPE WORKS:
- Super Smooth Texture: The egg mixture turns into a soft, custard-like dish when done right, with no air bubbles or small bubbles on top.
- Fast and Easy: From start to finish, the cooking time is only 20 minutes. It’s one of the easiest egg dishes you’ll ever make.
- Tons of Flavor with Simple Ingredients: With just soy sauce, sesame oil, and some green onions, you get a lot of extra flavor in every bite.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Large eggs
- Warm water
- Salt
- Sesame oil
- Light soy sauce
- Green onion
HOW TO MAKE CHINESE STEAMED EGGS RECIPE:
- Boil water in a pot/steamer. Place a steamer rack inside ensuring the water level stays below the top of the rack.
- Crack eggs into a bowl and beat them until well mixed.
- Add 1.5x warm water and sprinkle a pinch of salt into the beaten eggs. Stir evenly.
- Strain the egg mixture into two bowls (I used 2 6-inch shallow bowls) using a fine sieve.
- Cover the bowl with plastic wrap. Prick small holes in the plastic wrap with a toothpick.
- Steam the eggs over medium-low heat for 10 minutes.
- Once done, turn off the heat and let the eggs sit in the steamer for another 2 minutes.
- Season the steamed eggs with a light soy sauce and sesame oil.
- Garnish with spring onion.
FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT ARE STEAMED EGGS?
Chinese Steamed Eggs (also called water egg or Chinese egg custard) are made by mixing beaten eggs with warm water and steaming the mixture until it turns into a soft, jiggly dish.
The top of the eggs should be smooth and shiny, with no cracks or holes.
It’s often topped with soy sauce, sesame oil, or spring onions.
WHAT TO SERVE THIS WITH?
This dish goes perfectly with a bowl of hot rice.
It’s also great with grilled meat, steamed fish, or sautéed veggies.
Want a more substantial meal? Add it to a rice bowl with a protein like ground pork, shrimp, or silken tofu.
It’s a light side dish or breakfast that pairs well with just about anything.
ANY ADDITIONS?
Yes! Pick your flavor.
There are plenty to choose from.
- Drizzle of chili oil
- Pinch of white pepper
- Cooked ground pork
- Soft cubes of silken tofu
- Light splash of chicken stock
- Sliced mushrooms
- Diced shrimp
- Sprinkling of sesame seeds
- Dash of fish sauce
- Topping of fried shallots or spring onions
ANY SUBSTITUTIONS?
Check out these options and let me know what you think!
- Duck eggs instead of chicken eggs for a richer flavor
- Chicken stock instead of water for more depth
- Chili oil in place of sesame oil for heat
- Salt substitute if you’re reducing sodium
- Use a bamboo steamer basket instead of a steamer rack
HOW TO STORE:
ROOM TEMPERATURE: This dish is best served hot and fresh.
If you must, it can stay out at room temperature for about 1 hour, but it’s best eaten right away.
REFRIGERATOR: Not recommended.
Storing it in the fridge can change the silky smooth texture and make it rubbery.
But if you need to, store it in a covered container for one day only.
FREEZER: Do not freeze this dish.
It won’t taste the same after thawing, and the texture will be ruined.
DANA’S TIPS AND TRICKS:
- Use a fine mesh sieve – Strain your egg mixture before steaming to remove air bubbles and get a smooth surface.
- Cover with plastic wrap – This keeps water droplets from messing up the surface of the egg.
- Use warm water, not hot or cold – Warm water helps mix better and creates a soft custard.
- Steam on low heat – High heat causes bubbling, which ruins the silky finish.
- Let it rest for 2 minutes after steaming – This helps the texture finish setting without overcooking.
- Use an egg shell as a scoop – For perfect water ratio, 4 eggs = 12 half-shell scoops of water.
This Chinese Steamed Egg Recipe is one of those timeless dishes that always brings comfort.
With its soft, jiggly texture and warm, savory flavor, it’s sure to become a go-to in your kitchen.
Whether you’re making it for breakfast, a quick lunch, or as a side dish for dinner, it always hits the spot!
If you like this recipe, you might also like:
Learn more about the author, Dana DeVolk, on our ABOUT ME page!
Silky Chinese Steamed Eggs Recipe
Ingredients
- 4 large eggs
- 1.5 times the water of beaten eggs
- Pinch of salt
- 1 Tablespoon light soy sauce
- 1 teaspoon sesame oil
- Green Onion garnish
Instructions
- Boil water in a pot/steamer. Place a steamer rack inside ensuring the water level stays below the top of the rack.
- Crack eggs into a bowl and beat them until well mixed.4 large eggs
- Add 1.5x warm water and sprinkle a pinch of salt into the beaten eggs. Stir evenly.1.5 times the water of beaten eggs, Pinch of salt
- Strain the egg mixture into two bowls (I used 2 6-inch shallow bowls) using a fine sieve.
- Cover the bowl with plastic wrap. Prick small holes in the plastic wrap with a toothpick.
- Steam the eggs over medium-low heat for 10 minutes.
- Once done, turn off the heat and let the eggs sit in the steamer for another 2 minutes.
- Season the steamed eggs with a light soy sauce and sesame oil.1 Tablespoon light soy sauce, 1 teaspoon sesame oil
- Garnish with spring onion.Green Onion
Notes
- Use a fine mesh sieve – Strain your egg mixture before steaming to remove air bubbles and get a smooth surface.
- Cover with plastic wrap – This keeps water droplets from messing up the surface of the egg.
- Use warm water, not hot or cold – Warm water helps mix better and creates a soft custard.
- Steam on low heat – High heat causes bubbling, which ruins the silky finish.
- Let it rest for 2 minutes after steaming – This helps the texture finish setting without overcooking.
- Use an egg shell as a scoop – For perfect water ratio, 4 eggs = 12 half-shell scoops of water.
Nutrition
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This recipe is good and good for you.