Chinese Steamed Eggs

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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.

Prep Time5

Cook Time8

Total Time13

Course: Egg

Cuisine: Chinese Recipes

Keyword: Chinese Steamed Eggs

Servings: people

Author: Bee Yinn Low

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

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