Chinese Steamed Egg is one of the easiest and healthiest things to make in Chinese cuisines. The eggs are super silky, custardy and full of eggy flavor which is a delight to eat. Pair the eggs up with a drizzle of soy sauce, sesame oil and a few garnishes of green onions, and you’ll have yourself a wonderful meal.
Growing up in an Asian family, I was always served a variety of different egg dishes to eat.
One of them being the Chinese Steamed Egg / 蒸水蛋 dish that we are going to be talking about in this post. This steamed egg dish was a dish that was often served to me as breakfast or sometimes even lunch and dinner. Usually we would pair it up with some other foods to make it a meal, but just on its own, it was really good as well.
I had it so much in my life that it has become a tradition for me to eat this for breakfast every week. (Not everyday of course….but probably 3 times a week)
It was silky, smooth, and also really fast to make.
You can make this dish in literally under 15 minutes and it will taste literally amazing.
Plus because I am always usually very busy with work, I don’t have a lot of time to spend cooking something to eat. Which means this egg dish is a life savor for me.
Although there are different varieties of a steamed egg, the most basic one is probably the most popular.
And in this post I want to share with you exactly how I make this awesome dish.
So if you’re ready, lets get started!
Ingredients You’ll Need For Chinese Steamed Egg
The ingredients you’ll need to make Chinese Steamed Egg / 蒸水蛋 are all pretty easy to find. Plus they are all pretty cheap to buy as well.
The ingredients you’ll need to make this recipe is as followed:
For The Steamed Eggs
- Eggs – 2 Large Eggs
- Water – 3/4 Cup of Water
- Salt – Pinch of Salt
- Green Onions – 1 Stalk chopped
- Light Soy Sauce – Just a few drops
- Sesame Oil – Just a few drops
Egg To Water Ratio
The ratio for egg to water in this recipe can be pretty hard to understand, especially for first time cooks.
However there is a simple guide to follow to make this recipe so much easier.
Basically you’ll have to find the volume amount of the eggs. Whatever the volume is for the eggs, you want to double the amount for water.
So it should be something like 1 part egg to slightly less than 2 parts water.
An example would be:
2 Large Eggs which is about 1/2 cup. So the amount of water you’ll use is about 3/4 cup of water.
That is typically the ratio that I follow to make some of the softest and tasty eggs ever.
How To Make Chinese Steamed Egg
Making Chinese Steamed Egg / 蒸水蛋 is a really simple thing to do.
The entire process should take about 15 to 20 minutes.
The process to make Chinese Steamed Eggs are as followed:
Prepare your steamer by first bringing the water to a boil. Then while the water is getting ready, you’ll want to prep your egg mixture.
Grab a measuring cup and crack the eggs into the measuring cup. It should measure about 1/2 cup. Then use a chopstick, spoon, or fork and whisk the eggs slightly until they are smooth but not airy.
Now add just enough water where it is a little less than double the volume of the cracked eggs into the measuring cup. If you are using 2 large eggs, then that should be about 3/4 cup of water.
Then add a pinch of salt for taste.
After that, grab a fine mesh strainer and pour the egg mixture through it into a bowl that you have prepared. Make sure there are no bubbles on top. If there are bubbles, use a spoon to scoop them out.
Cover the dish with a plastic wrap. This is important as it’ll help keep the water droplets from reaching the eggs.
Then poke a few holes into the plastic wrap so that the steam can go in.
Now you are ready to cook the eggs. Once your water is boiling, lower the heat to low and place your bowl into the steamer.
Steam for about 10 to 15 minutes or until the eggs are just set.
Turn off the heat, and take your steamed eggs.
You can either enjoy it as is, or you can garnish with some chopped green onions, soy sauce and sesame sauce.
How To Store/Keep Chinese Steamed Egg
Storing this Chinese Steamed Egg / 蒸水蛋 dish is a relatively simple process.
Basically just cover the dish with some plastic wrap and store it in the fridge. It should keep good for about 3 to 4 days at most.
As for freezing, I haven’t tried freezing this recipe yet so I am not really sure if it’ll freeze well.
But I guarantee that you most likely won’t need to store this for the future as it is so tasty, you will absolutely finish it as soon as it is made.
Extra Tips For Awesome Eggs
Making the Chinese Steamed Egg / 蒸水蛋 dish is already simple enough. But there are a few tips you can use to help make the entire process easier or even tastier.
- Use warm water to add into the egg mixture. The reason for this is because warm water tends to mix better with the eggs.
- If you want a more flavorful dish, you can replace the water with chicken broth. It will make the dish have an intense chicken flavor which is super delicious.
- Try to use a bamboo steamer or anything similar when steaming this dish because these steamers are designed to let some of the steam escape. This means there will be less dripping condensation going around when you are steaming the foods.
Chinese Steamed Egg Recipe (蒸水蛋)
- 2 Large Eggs
- 3/4 Cup Water
- Salt Just a pinch
- 1 Stalk Green Onion
- 1/2 Teaspoon Light Soy Sauce
- 1/2 Teaspoon Sesame Oil
- Prep your steamer by first bringing your water to a boil While the water is getting ready, you'll want to start prepping your egg mixture.
- Grab a measuring cup and crack the eggs into the measuring cup. Check to see how much volume the eggs amount to. If you are using 2 large eggs, then it should be about 1/2 cup.Then stir the eggs around slightly.
- Now with the egg's volume, you'll want to add just a enough water where it is a little less than double the volume of the cracked eggs into the egg mixture. If you used two eggs, then the amount of water you'll need to use is about 3/4 cup of water.After that, add a pinch of salt for taste.
- Grab a fine mesh strainer and pour the egg mixture through it into a bowl that you have prepared. Make sure there are no bubbles on top. If there are bubbles, then use a spoon to scoop them out.
- Cover the dish with a plastic wrap. Then use a fork and poke a few hours into it.
- Once your water is boiling, lower the heat to low and place your bowl into the steamer. Let it steam for about 10 minutes or until the egg has settled.Once time has passed, turn off the heat and take out your steamed eggs.
- Garnish the steamed eggs with your green onions, soy sauce or sesame oil and serve immediately.
Did you try making my Chinese Steamed Egg / 蒸水蛋? If so, how were they? I would love to hear all about it down in the comment section below or you can connect with my on Pinterest, Facebook or Instagram.