If you’re looking for a silky, smooth, and comforting dish that is a true gem of home cooking, look no further than this Chinese Steamed Egg Recipe. Delicately steamed to perfection, this dish is like a warm hug on a plate—effortless in appearance yet bursting with subtle savory flavors. With just a handful of simple ingredients, it transforms eggs into a velvety custard that’s both satisfying and nutritious. Whether you’re new to Chinese cooking or a seasoned food lover, this recipe will quickly become one of your favorites to whip up any day of the week.
Ingredients You’ll Need
The beauty of this Chinese Steamed Egg Recipe lies in its simplicity. Each ingredient plays a crucial role in building the smooth texture, tender taste, and inviting aroma of the dish. They’re all easy to find and work together harmoniously to bring you the perfect steamed egg custard experience.
- 2 large eggs: The foundation of the dish, whole eggs provide richness and structure for the silky custard texture.
- 1 cup water or unsalted stock: This dilutes the eggs to create that light, soft texture; using stock adds an extra savory depth.
- ½ teaspoon Kosher salt: Brings out the natural egg flavor and balances the custard’s mildness.
- ½ tablespoon low sodium soy sauce: Adds gentle umami and a subtle hint of saltiness without overpowering.
- ½ teaspoon toasted sesame oil: Infuses a fragrant nuttiness that elevates the overall taste.
- 1 stalk green onion (green parts only, thinly sliced): A fresh, vibrant garnish that adds color and a mild zest.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Chinese Steamed Egg Recipe
Step 1: Prepare the Steaming Setup
Begin by prepping a pot with a steaming rack and bringing about ½ inch to 1 inch of water to a gentle boil. It’s important to keep the water line just halfway up the steamer rack to avoid water splashing into your egg custard. Once boiling, reduce the heat so the water maintains a soft simmer. If you prefer, a steam basket works just as well with a regular simmer simmer. This gentle steaming ensures the custard cooks evenly and stays wonderfully smooth.
Step 2: Mix the Egg Custard
While the water heats, whisk together the eggs, water or stock, and salt gently. Whisking slowly and carefully is key to minimizing bubbles, which keeps the final steamed egg silky and without holes. This delicate custard base is where the magic begins to form.
Step 3: Strain and Prepare for Steaming
To create an ultra-smooth texture, strain your egg mixture through a fine mesh strainer into a wide, shallow heatproof bowl. This step removes any clumps or larger bubbles, setting you up for that perfectly tender and jiggly custard the Chinese Steamed Egg Recipe is famous for.
Step 4: Steam the Egg
Cover the bowl tightly with cling wrap to prevent water droplets from landing on the custard surface. Carefully place the bowl into your steamer, then steam the eggs for 10 to 12 minutes. To check doneness, insert a spoon into the center—if the liquid is clear and the custard holds its shape, it’s ready. If not, steam for a couple more minutes. That gentle jiggle will tell you all you need to know.
Step 5: Add the Finishing Touches
The final flourish on your Chinese Steamed Egg Recipe comes with drizzling soy sauce and toasted sesame oil on top for extra flavor and aroma. Garnish with thinly sliced green parts of green onion to add a pop of color and fresh bite. Serve warm to enjoy the custard at its silky best.
How to Serve Chinese Steamed Egg Recipe
Garnishes
Simple garnishes like finely chopped green onions, a drizzle of toasted sesame oil, or a splash of soy sauce bring the silky steamed egg to life. For those who enjoy a little heat, a few drops of chili oil can add an exciting kick. These minimal touches transform the dish from comfort food to a visually appealing and flavor-packed delight.
Side Dishes
This dish pairs beautifully with other Chinese classics. Think steamed jasmine rice and stir-fried greens such as bok choy or Chinese broccoli for a nourishing, balanced meal. Light pickles or a small bowl of miso soup would complement the gentle profile of the steamed egg, making your mealtime both delightful and satisfying.
Creative Ways to Present
To impress guests or simply enjoy your Chinese Steamed Egg Recipe in a new way, try serving it in small individual ramekins or porcelain egg cups. You could also delicately layer the steamed egg in a shallow dish with thin slices of shiitake mushrooms or shrimp before steaming for added texture and flavor. The custard’s smooth surface also welcomes beautifully arranged edible flowers or microgreens for a special occasion.
Make Ahead and Storage
Storing Leftovers
Leftover steamed egg should be cooled completely before transferring it to an airtight container and storing it in the refrigerator. It is best enjoyed within 1 to 2 days for optimal softness and taste. The custard may firm up slightly when chilled but easily softens when reheated gently.
Freezing
Freezing this steamed egg dish is not recommended because the delicate custard texture can become grainy or watery after thawing. To fully enjoy the silky smooth consistency, it’s better to prepare this Chinese Steamed Egg Recipe fresh or consume leftovers within a couple of days.
Reheating
To bring your leftover steamed egg back to life, reheat it gently by placing it in a heatproof dish over a pot of simmering water or using a microwave on low power in short bursts. This slow reheating preserves its tender texture and helps avoid overcooking.
FAQs
Can I use chicken broth instead of water?
Absolutely! Using unsalted chicken broth instead of water adds a lovely savory depth to your Chinese Steamed Egg Recipe, enhancing the overall flavor without overpowering the gentle custard.
How do I avoid bubbles in the steamed egg?
The key to a smooth custard is gentle whisking to avoid creating foam, and straining the mixture before steaming. Covering the bowl tightly during steaming also helps maintain an even surface and texture.
Can I add other ingredients to the steamed egg?
Yes, small additions like finely chopped mushrooms, shrimp, or minced pork can be mixed into the egg custard before steaming, turning this simple recipe into a more substantial dish filled with delightful textures.
What is the best bowl to use for steaming?
A wide, shallow heatproof bowl is ideal because it allows the custard to steam evenly and cook quickly. Avoid very deep or narrow bowls as they may cause uneven cooking.
Why is my steamed egg watery or bumpy?
This usually happens if the steaming temperature is too high or the custard isn’t strained. Keeping the steam gentle and using a fine strainer helps ensure a silky, smooth texture rather than a watery or bumpy one.
Final Thoughts
There’s something truly special about the elegant simplicity of this Chinese Steamed Egg Recipe. It’s a comforting dish that feels like a secret treasure every time you make it, so easy yet so rewarding. Whether as a quick weeknight dinner or a gentle starter to a feast, it’s sure to become a beloved classic in your kitchen. Give it a try, and you might just find yourself coming back to this silky custard again and again!
PrintChinese Steamed Egg Recipe
Chinese Steamed Egg is a silky smooth, savory egg custard dish that’s quick and easy to prepare. This recipe uses a simple mixture of eggs, water, and seasonings steamed gently to a delicate consistency, topped with soy sauce, sesame oil, and green onions for a comforting and nutritious meal or side dish.
- Prep Time: 4 minutes
- Cook Time: 10 minutes
- Total Time: 14 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Steaming
- Cuisine: Chinese
- Diet: Low Fat
Ingredients
Egg Mixture
- 2 large eggs
- 1 cup water (or unsalted stock)
- ½ teaspoon Kosher salt
Seasonings & Garnish
- ½ tablespoon low sodium soy sauce (adjust to taste)
- ½ teaspoon toasted sesame oil
- 1 stalk green onion (thinly sliced, green parts only)
Instructions
- Prepare the steamer: Set up a pot with a steaming rack and add about ½ to 1 inch of water, ensuring the water level is halfway up the rack. Bring the water to a boil, then reduce heat to maintain a very gentle simmer. Alternatively, you can use a steam basket with the water simmering normally.
- Mix the egg custard: While waiting for the water to heat, gently whisk the eggs, water (or unsalted stock), and kosher salt together until fully combined but without creating too many bubbles to maintain a smooth texture.
- Strain the mixture: Pour the egg mixture through a fine mesh strainer into a wide, shallow, heatproof bowl that can hold at least 1½ cups of liquid to ensure an even, silky custard.
- Steam the egg: Cover the bowl tightly with cling wrap to prevent water from dripping into the mixture. Place it carefully into the steamer, cover with a lid, and steam over the gentle simmer for 10 to 12 minutes until the egg custard is set but still slightly jiggly. To test doneness, insert a spoon into the center; clear liquid and a firm shape indicate it’s ready.
- Finish and serve: Remove the steamed egg from the steamer. Drizzle with soy sauce and toasted sesame oil, sprinkle with sliced green onions, and optionally add chili oil if desired. Serve warm for the best taste and texture.
Notes
- Use unsalted stock or water to maintain control over the seasoning.
- Straining the egg mixture ensures a smoother custard texture by removing chalaza and bubbles.
- Covering the bowl while steaming prevents water condensation from spoiling the custard’s surface.
- Adjust steaming time slightly if using a different size or type of bowl.
- Add toppings like chili oil or mushrooms for extra flavor variations.
