A Childhood Classic: Chinese Steamed Eggs (蒸鸡蛋羹)

Do you have a childhood staple your mom used to cook almost every other day? For me, it was Chinese steamed eggs. I grew up having it for breakfast, dinner, and sometimes even lunch if I was eating at home. I loved it—until one day, I just couldn’t anymore and firmly said, “No more!”

But life has a funny way of bringing things full circle. When I went abroad for university and started cooking for myself, I found myself making this dish again. Now, I even make it for my young daughter. Why? Because it’s so tasty, nutritious, and silky smooth that it practically melts in your mouth. It’s also incredibly quick and easy to prepare—perfect for a busy lifestyle.

With just a little practice, you’ll master this classic dish and find that it’s a fail-proof go-to meal. Whether it’s a comforting breakfast or a simple dinner side, Chinese steamed eggs will always be a timeless favorite. Let’s get started!

Wining Tips

Egg-to-Water Ratio

Through experimenting with countless recipes, I discovered three popular egg-to-water ratios: 1:1.5, 1:2, and 1:2.5. The more water you use, the silkier and softer the custard becomes, but it will require longer steaming to ensure the center sets.

Personally, I prefer the extra-silky texture achieved with more water. However, if you’re new to steamed eggs, starting with less water makes it easier to achieve consistent results.

Seasoning: Salt or Meat Stock

Adding salt to the egg mixture is essential, as the electrolytes help the egg coagulate evenly during cooking. For an even richer flavor, use meat stock—it’s packed with electrolytes for the perfect custard. That said, plain water works just fine for a lighter version, especially when stock isn’t readily available.

The Secret to Super Smooth Texture

1. Water Temperature: Warm water at around 125°F (50°C) works best. It minimizes bubble formation during steaming. If you use cold water, make sure to extend the steaming time.
2. Mixing & Strain: Whisk the egg and water thoroughly until small bubbles form, then strain the mixture through a sieve to remove undissolved egg whites and bubbles. This step is key to achieving a silky texture.
3. Steam with Care: Use a thicker bowl or plate to further reduce bubbles, and cover the dish while steaming to prevent water droplets from dripping onto the custard.

Adjusting the Time

Every bowl or plate is different in size, shape, and thickness, so you may need to experiment with steaming times. With a little practice, you’ll find the perfect timing for your setup.

Follow these tips, and you’ll master the art of silky, smooth Chinese steamed eggs in no time! Drizzle with some soy sauce and sesame oil, and enjoy! Let me know how your experiments turn out!

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Chinese Steamed Eggs 蒸鸡蛋羹

Chinese steamed eggs has a smooth and delicate texture which iss often compared to pudding. It is easy to make and perfect for any meal.

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Course: Breakfast, Side Dish

Cuisine: Chinese

Keyword: egg

Servings: 2

Ingredients

• 2 Large eggs
• ½ tsp Salt
• 1 cup Warm water or stock around 125℉(50℃), 2-2.5 times the weight of the eggs
• Soy sauce for drizzling
• Sesame oil for drizzling

Instructions

Prepare the Egg Mixture

• Crack two large eggs into a bowl. Add a pinch of salt to help the custard set. Beat the eggs gently until the whites and yolks are fully combined.
• Weigh the beaten egg mixture and measure 2.5 times that weight in warm water. Gradually add the water to the eggs while stirring continuously to combine. This ensures a silky, smooth custard.
• Pass the egg mixture through a fine mesh strainer into a heatproof bowl. Straining removes any bubbles or lumps, creating a flawless texture.

Set Up the Steamer

• Place the bowl with the egg mixture in a steamer. Start with cold water in the steamer and cover the bowl with a plate or foil to prevent condensation from dripping onto the surface.

Steam to Perfection

• Turn the heat to medium-high. Once the water in the steamer comes to a boil, reduce the heat to low and set a timer for 6 minutes. After 6 minutes, turn off the heat but leave the bowl in the steamer for an additional 5 minutes. This resting period allows the eggs to gently finish cooking, resulting in a silky texture.

Finish with Flavor

• Carefully remove the bowl from the steamer. Drizzle the steamed eggs with soy sauce and sesame oil for added flavor. Serve immediately while warm.