These Chinese steamed eggs are the perfect example of how just a few simple ingredients, put together the right way, can deliver so much flavor and deliciousness.
These silky smooth steamed eggs are crafted using a handful of pantry staples, and are super versatile and savory, making them an absolute must try.
Thanks to their subtle, versatile flavors, they work wonderfully with almost any Asian inspired recipe you're trying out, or even when served with some rice and veggies.
What's So Great About the Recipe?
The best part about these Chinese steamed eggs is the fact that you don’t need to put in a lot of kitchen time and effort or use sophisticated ingredients to make the flavors shine.
The recipe is simple, effortless and an absolute classic you need to try your hands at.
- Warm water
- Soy sauce
- Sesame oil
- Chopped chives (for garnish)
See recipe card for quantities.
How to Make the Chinese Steamed Eggs
Beat the eggs with warm water with a whisk until you get a frothy mixture.
Strain this using a strainer and remove the foam on the top.
Transfer into ramekins or oven safe bowls and cover it with aluminum foil.
Steam for 10-12 minutes on gentle heat.
Top with the olive oil, chives and soy sauce.
Hint: You can also take a few minutes to crisp up some chopped garlic in a bit of sesame oil, and use that as a topping over the steamed eggs.
- To make the steamed eggs more flavorful, you can also add a pinch or two of chicken bouillon powder into it while you’re whisking it.
- Another great idea is to skip the chicken bouillon powder and use chicken stock instead of water when whisking the eggs.
- If you want to balance out the umami flavors of the Chinese style steamed eggs, you can also add some brown sugar into the mix.
- Fish sauce is another splendid ingredient you can consider adding to the mixture, which you will eventually spoon over the eggs.
- Chopped bird eye chilies can also be an excellent addition to the steamed eggs.
- You can also place a single deveined prawn on the surface of each steamed egg when it is almost done, and then steam it for a few more minutes. This will ensure the prawn and the egg are cooked together.
Don't have chives? Use fresh, chopped cilantro or scallions or any other herb of your choice instead. The idea is to lend the steamed eggs a nice pop of color and a touch of freshness.
If you have any leftovers, you can cover them up with cling wrap to keep away any condensation from the surface. These steamed eggs can then be refrigerated for up to 2 days.
Then, when you want to enjoy it, all you need to do is microwave and reheat it.
Tips & Tricks to Nail the Chinese Steamed Eggs
- Make sure you follow the 1:2 ratio for eggs and water. Too little water will cause the steamed eggs to turn out thick and hard, and too much water will not let the eggs set.
- Use a basket steamer to steam the eggs. The gaps in the basket will allow the steam to escape, instead of condensing inside and dripping into the egg.
- If you don’t have a basket steamer, you can use a regular steamer and just place a chopstick horizontally on the steamer pot before topping it with the lid. This will let out the steam, and you’ll get the perfect silky textured eggs.
- To make sure there are no lumps in the eggs, you can also choose to run the mixture through a strainer. This process will also remove any bubbles from the surface.
Serving Ideas & Suggestions
I like serving these Chinese steamed eggs the classic way- by spooning some of that delicious sauce over the top.
That said, I’ve also seen people cutting through the eggs with a knife, making some patterns, and then drizzling the sauce over the top, and if you’re feeling inspired, you can totally try that out too.
These steamed eggs taste wickedly delicious when paired with some steamed rice or noodles.
To bring in an additional fun element, you can also whip up some quick stir fried veggies of your choice and serve it all as a complete meal. Mushrooms, bell peppers, zucchini, carrots and broccoli are some classics that could work wonderfully with the flavors of this dish.
Top it all with some spicy chili oil and you’re done!
To make sure the egg custard is soft and silky smooth, use lukewarm water instead of regular, room temperature water.
To check if the eggs are done cooking, just place a lightweight spoon on top of the surface. If the spoon doesn’t sink in, the eggs are done.
Temperature is key when it comes to steaming the eggs. Make sure the heat is medium-low while you’re steaming the eggs, especially if you’re doing this over the stovetop.
Looking for other recipes like this? Try these:
Chinese Steamed Eggs
- 2 eggs
- Warm water double the volume of eggs
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- salt to taste
- 1 teaspoon chives chopped
- Beat the eggs with warm water with a whisk until you get a frothy mixture.
- Strain this using a strainer and remove the foam on the top.
- Transfer into ramekins or oven safe bowls and cover it with aluminum foil.
- Steam for 10-12 minutes on gentle heat.
- Top with the olive oil, chives and soy sauce.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove