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This easy, comforting Chinese steamed egg recipe is silky, custard-like, and ready in just 8 minutes. Topped with soy-sesame sauce and chili, it’s the kind of cozy, protein-packed dish that’s perfect with rice or when you just want something warm and satisfying.
Silky Chinese Steamed Eggs Recipe
This Chinese steamed egg recipe is what I make when I want something light, savory, and deeply comforting. Growing up, it was always on the table: after school, on sick days, or when someone just wanted something simple with hot rice. The texture is soft and silky, like a savory custard that melts in your mouth. You’ll find it in many Chinese households, often called shui dan (水蛋), zheng shui dan (蒸水蛋), or jing dan (蒸蛋) in Cantonese. It’s humble, homey and always hits the spot.
I top mine with a quick soy-sesame sauce, chopped scallions and red chili. Whether you’re putting together a cozy solo meal, a quick weeknight dinner or something gentle for a picky eater or a tired day, this is the kind of dish that just works. Check out my tips and video guide below to get that perfect silky texture every time.
For more easy Chinese egg recipes, check out my Chinese Tomatoes and Eggs and Chive Omelet.
Difference Between Chinese And Korean Steamed Eggs
At first glance, Chinese steamed eggs and Korean steamed eggs might look similar: soft, jiggly, and served hot in a bowl. But they’re actually quite different in texture, flavor, and how they’re made.
Chinese steamed eggs (shui dan 水蛋 / zheng shui dan 蒸水蛋) are all about that silky, custard-like texture. The egg mixture is gently beaten and steamed low and slow, often strained to get rid of bubbles so it stays smooth and tender. The flavor is subtle and savory, usually topped with soy sauce, sesame oil, and scallions. It’s comforting and light, and easy to pair with rice, congee, or other homestyle dishes.
Korean steamed eggs (gyeran jjim 계란찜) are fluffier and more cloud-like. They’re cooked over direct heat in an earthenware pot, often whisked with anchovy stock or kelp broth for a bold umami flavor. As they cook, they puff up like a souffle. You’ll usually see them served bubbling hot at Korean BBQ or as part of a banchan spread.
Ingredients You’ll Need
- Eggs
- Warm water
- Salt
Check out the recipe card below for the full ingredient list and exact amounts.
Pro Tip #1: Why I Use A 2:1 Egg To Water Ratio
It’s all about the right ratio. I go for two parts eggs to one part water by volume for that perfect soft, just set texture. You’ll need at least two eggs to make this work well. Too little egg and it won’t set right. Too much, and it gets too firm.
Pro Tip #2: Room Temp Eggs For A Smoother Mix
Using room temperature eggs helps them blend more easily with the warm water. This gives you a smoother, more even custard. Cold eggs can cause the mixture to separate or steam up with a grainy texture.
Pro Tip #3: Warm Water Is Key
Use warm water, not hot or boiling. Think body temperature. This helps the eggs cook gently and evenly, reducing bubbles and preventing rubbery, overcooked edges. Cold water can make the eggs foam up, and the texture won’t be as silky.
Pro Tip #4: A Mix Of Neutral Oil And Sesame Oil
Neutral oil adds sheen and helps the sauce glide over the egg, while sesame oil brings that classic nutty aroma you expect from Chinese home cooking.
Extra Tip: How To Get The Right Warm Water Temperature
The easiest way to get warm water is to mix equal parts boiling water and room temperature water, about 1:1. For example, if you need 1 cup (240 ml) of warm water, mix ½ cup boiling water with ½ cup room temperature water. It should feel just warm to the touch.
How To Make Chinese Steamed Eggs
Use a fork to gently beat the eggs until the whites and yolks are just mixed. Don’t go too hard or you’ll end up with too much foam.
Slowly pour in the warm water, then add a small pinch of salt. Give it a gentle stir, just enough to mix everything evenly without creating bubbles.
Strain the egg mixture through a fine sieve straight into your shallow, steamer-safe bowl. This helps the eggs steam up super smooth and custardy, just like the ones you get at Chinese restaurants.
Pro Tip: Straining gets rid of any foam, bubbles, and the chalazae (that stringy white bit attached to the yolk). Once you’ve poured it in, take a second to pop or spoon out any bubbles on the surface. It makes a big difference in how silky the final texture turns out.
Once the water in your steamer comes to a boil, turn the heat down to low. Gently place your bowl in and steam for 8 minutes. When it’s done, lift the lid carefully so the steam doesn’t drip back onto the eggs. That’s how you keep the top nice and smooth.
Pro Tip: Steaming on low heat is key. It cooks the eggs gently and evenly so you get that soft, silky texture with no bubbles, cracks, or weird holes. High heat just makes it overcook and turn rubbery, and no one wants that.
Grab a small bowl and mix all the Sauce ingredients together until everything’s nicely blended. That’s your savory drizzle to pour over the eggs later.
Pour the sauce over the steamed eggs, sprinkle on your garnishes, and serve it up right away while it’s still warm and silky.
Frequently Asked Questions
Yes, but they’re best freshly made. If you need to prep ahead, steam the eggs, let them cool, and keep them covered in the fridge. Gently reheat in a steamer or on the stovetop over low heat. Just don’t microwave or it’ll mess up the texture.
You can set a heatproof rack or a small bowl in a large pot or wok, add water, and cover with a lid. Just make sure the bowl of egg mixture is elevated and not sitting directly in the water.
Not really. I don’t recommend it if you’re after that smooth, silky texture. Microwaves cook unevenly, so you’ll likely end up with rubbery or overcooked spots. Steaming is the best way to get that classic custard-like result.
Gently shake the bowl. If the center jiggles slightly but doesn’t look watery, it’s done. You can also test it with a spoon. The custard should be just set and smooth when scooped.
If you’ve got leftovers, let them cool completely, then cover and keep them in the fridge. They’ll stay good for up to 2 days. To reheat, gently steam them again over low heat until warmed through. Don’t microwave them. Steamed eggs are delicate, and the microwave can mess up the texture and turn them rubbery. Reheating low and slow is the way to go.
This recipe is 167 calories per serving.
What To Serve With This Recipe
For an easy and wholesome Chinese weeknight dinner, I recommend the following recipes:
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Other Egg Recipes You Might Like
Chinese Steamed Eggs
Ingredients
- 2 eggs, room temperature
- 1 cup warm water
- 1 pinch salt
Sauce
- ¼ tablespoon oil + ¼ teaspoon sesame oil
- 1½ tablespoons soy sauce
- 1 pinch sugar
Garnishing
- 1 tablespoon chopped scallions
- ½ tablespoon chopped red chili
Instructions
- Beat the eggs gently. DO NOT create too much foam.
- Add warm water slowly and a pinch of salt. Stir gently and evenly until well combined.
- Strain and pour the egg mixture through a fine sieve into a shallow steamer-safe bowl.Pro Tip: For a perfect, silky, smooth texture, strain the egg mixture before steaming. This helps get rid of any foam, bubbles, and the chalazae (that stringy white part attached to the yolk). After pouring, pop or spoon out any remaining bubbles on the surface to keep it extra smooth.
- Bring the water in your steamer to a boil, then lower to low heat. Steam the egg mixture over low heat for 8 minutes. Remove the cover carefully, and make sure the steam droplets on the lid don’t drip onto the surface of the eggs.Pro Tip: Use low heat when steaming Chinese eggs for even cooking. Low heat also prevents bubbles, cracks, and ensures you get a smooth, silky custard texture. Avoid high heat as it causes the steamed egg to cook too quickly, with bubbles, cracks, holes on the surface, or an uneven “rubbery” texture.
- In a small bowl, mix the Sauce ingredients until well combined.
- Add the sauce and garnishes, and serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
