If you ever tried Chinese steamed egg or egg custard, it will amaze you by the super smooth and fresh taste.
Only with super common ingredients, those steamed egg is a must for daily cooking especially if you get old or younger eater in the family.
Why? Because steamed egg is easier to absorb and do not need too much chew.
However to make a perfect Chinese steamed egg at home is not that easy and there are some tips you need to pay attention. This version is a basic Chinese steamed egg recipe. You may also add mushrooms or meat if you prefer.
Firstly after beating the egg, use a filter to move the impurities so that you can get the tender taste.
Secondly control the ratio between water and egg. The ratio recommended for water and egg liquid is around 3:2. When pour the water in, stir the egg in one direction and then put the container aside for around 5 minutes to remove the possible bubble in. Then the container needs to be covered no matter by cover or plastic wrap. I use tin foil paper. So no water will drop on the surface during the process of steaming.
Thirdly we need to control the fire during steaming, put the steamer in wok and bring some water to a boiling. After the water becomes boiling, turn down the fire and simmer for around 15 minutes. Drop some sesame oil and garnish some green onions before serving.
Other variations: you can add some sliced mushrooms or seafood like clam or shrimp during the steaming process for some extra flavors. 
- 3 middle size eggs
- 1 cup of water
- 1 teaspoon salt or to taste
- 2 teaspoons sesame oil
- 1 spring onion , chopped
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In a large bowl, beat the egg finely.
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Place a filter on your container; pour the egg liquid. Let the liquid drop into the container slowly.
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Add salt and pour water slowly and stir the liquid in one direction. Put the containers aside for around 5 minutes to remove any bubble inside and then cover them.
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Set up the steamer,bring the water to a boiling and slow down the fire to simmer for 8-12 minutes depending on your container. For the time, please see note 1.
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Remove from the fire and wait for 2 minutes to cool down a little bit.
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Transfer the containers out;pour some sesame oil on each and garnish chopped spring onion on top.
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Enjoy!
Note 1: the steamed time of the egg custard should be adjusted according to your container-the height of the custard. For example if you are using a wide deep plate, then only 7 to 8 minutes are needed.
Note 2: You can add replace some water with milk to make milk steamed egg if you like.
It looks superb – so light, soft and delicious. The photos are very beautiful and your instructions are easy to follow. Thank you. 🙂
Thanks. I am glad to know that you like it.
Will it taste good if i stir fry mince chicken or pork and put on top the steamed eggs
Sure, we usually add meat too. Firstly, fry the meat until cooked and then spread them over after the egg custard is well steamed.
definitely curious to know what this tastes like. looks delicious!
Thalia, When you get chance, try it. It is really smooth and tender.
Thanks, just returned from Thailand where I got into eating steamed egg, even though it is not a Thai dish. Now I can make it! Cheers, G
That’s great Gareth! Making those soft steamed egg at home is easy. Have fun with your cooking. And thanks for leaving me this note.
Tried steaming for 15 minutes, but it was really over steamed when it finished. I would recommend reducing the time.
Hi Kate,
The steaming time of the egg should be depending on how high your container is. If you are using a wide plate, then reducing the time is necessary.Thanks for bringing that to attention.
First time making steamed eggs and eating it. It was so easy to make and the instructions where easy to follow.
Hi Eridania,
Thanks for your lovely comment. Steamed eggs are my favorite breakfast too. Happy Cooking ahead.
I first had steamed egg from one of my customer, it was like eating fresh air! So light and melt in mouth it is his speciality although his pork (on bones) in soy and black bean was amazing to!!! So many thanks for the recepie!! I will try next time maybe in my rice steamer
Hi Geoff,
Thanks for your sweet comment and feedback. That description of the taste is brilliant. It makes feel the taste of soft steamed eggs.
Thank you for this recipe 🙂 I tried it and it was a successful one. I was hesitant at first to put the oil above but I’m glad I followed yours, it tastes heavenly for me. The texture was so soft and and it wiggled like a jelly. The color was the same as this one too.
Thanks Lykka for your wonderful feedback. I just love your description SO MUCH! Jelly like texture is so vivid! Sesame oil smells super good with the heat of freshly steamed egg.
I just made some, it was really easy to prepare especially with the few ingredients required(I already had everything lying around), and it came out great! Nice and soft, with a light taste of egg and sesame oil, it’s perfect for Mother’s Day. Delicious recipe, thanks. 🙂
Thanks for your feedback Cubba. I am glad that it turns out great! Happy cooking ahead.
I sieve the beaten egg to discard bubble. My water ratio is for each egg, I put 3 half-eggshells of water. The stove fire must be set to the minimum.
Using eggshells is a smart way to measure the water. Heaney. I usually use low to medium fire to steam my egg. What type of container are you using?
My son’s birthday was yesterday and I’m making him dinner tonight……. steamed black bean spare ribs, rice, and steamed egg. I have never personally made the steamed egg. My father was Cantonese and my mom or dad always made it. What I do recall is they beat the eggs up and used the egg shell, to measure the water they added. I have no idea how much they added, so I’m going to use your recipe. The other thing is, my father always put the steamed egg on top of his rice. It’s very good that way. I will also try using the sesame seed oil with green onions as you do. Green onions are always good on everything Chinese, in my opinion. I’ll have to let you know how it all comes out. Thank you for sharing your recipes!
Melanie,
Steamed egg over steamed rice is my favorite too!!!!! Full of childhood memory. Using the egg shell is a very traditional way. My grand mother is still using that method. But we have measuring cup now. Wish you good luck and look forward to your good news.
Do you put the egg in the steamer then boil the water and simmer, or do you boil the water first then put the egg in to simmer?
I love this dish growing up and every Chinese person says its so easy to make. Yet I mess it up every time!!! Thanks for the recipe!
Hi Betty,
I put the egg in the steamer with cold water. Maybe I can help you to find out why you failed if you provide me more details.
i just made these this morning, I had never had steamed eggs before. They were super light, silky, and delicious. My husband and kids loved them too. I immediately made more afterwards to take over to my parents house because I know my Dad will love them.
Thanks Erin for the lovely feedback!
Thanks for the recipe but I was wondering if “2teaspoons of salt” is a typo. I used one and it was still far too salty. Otherwise it was perfect.
Thanks Smith for pointing that out. I have updated the recipe.
this is a yummy recipe !
Hey Elaine!
Thank you so much for the recipe. I’ve tried it myself and its the smoothest steamed egg I’ve ever made. Never knew that the straining could make such a huge difference! It’s perfect. Thank you 🙂
Do you mind if I featured this on my blog some day? I’ll link the recipe back to your page!
http://thiscache.blogspot.com
Straining helps to remove the impurities and makes the texture as smooth as possible. Hard work really pays back!!
Sure, you can feature this recipe as long as the well credited. Happy cooking and happy blogging.
I just made this. It is really light and creamy. And not hard to do at all. Thank you!!!
Thanks Jenny for your great feedback.
I need to make this for 8 prople, di I just quadruple the recipe???.
Yes, you need more and larger steamers. Or you can make a large bowl and serve as a dish for everyone.
What would you serve this with to make it a meal?
Lucia,
Usually we serve this as a side dish with steamed rice. You can almost match it with all kinds of stir fries.
I LIke it
I want to think of making this recipe
if you use milk without topping and use sugar instead of salt, would it be like an egg budding?
That’s a wonderful idea. I have never tried before but I guess they two should be very similar in texture. But steamed egg should be tender and easier to break.
I was looking for this recipe for ages and yours are the best. Thank you for sharing your passion with us. I will try the other recipe of yours ! It’s a jewel to find you here ! 🙂
Thanks Daranee for such a great comment. It is 10pm on my side now. And I am so happy to read your comment before going to my bed. Happy cooking, I will bring more yummy and interesting Chinese recipes.
I was very happy to read and understand this recipe. I will soon move to Chengdu and marry with a Chengdu girl and she told me that she makes this every morning but using milk instead of water as you noted it is an option.
You are so lucky, Steven! Most of girls in Chengdu are quite good at cooking and lots of other things. Enjoy your new life in China.
Do you know what this dish is called in chinese?l
It is 蒸鸡蛋.
I would love a sweet version of this
We never tried a sweet version of steamed eggs. Sound interesting but do not know how it turns out. Will try out soon.