Chinese Steamed Eggs, silky

Chinese steamed eggs are silky smooth, with a custard-like texture. Made by steaming a mix of eggs and chicken stock, this dish offers a delicate flavor that’s both comforting and savory.

Silky smooth steamed eggs are an unfussy yet savory comfort food. With their soft, slippery texture and savory flavor, their pudding-like consistency is sure to win you over. It’s hard to imagine anyone not loving them.

This Chinese steamed egg (蒸蛋), also called water egg or egg custard, is incredibly direct to cook. Just whisk the eggs, add water (or for extra flavor, use chicken stock like we do), and steam. That’s it!

Steamed eggs are enjoyed across East Asia, each with its own unique twist. The Korean version, gyeran jjim, is fluffy and cooked over direct heat in an earthenware pot, where you stir the eggs as they cook. The Chinese version, on the other hand, is steamed in a shallow bowl, and you leave the eggs untouched during cooking.

It’s hard to choose between the two, as both are equally savory in their own way. But if you’re a fan of smooth, silky, custard-like eggs, the Chinese steamed egg is definitely the dish for you.

Key ingredients

• Eggs: As the main ingredient, the quality of your eggs matters. For a keeper results, use farm-fresh eggs. (we used extra-large eggs for this recipe.)
• Chicken Stock: While most Chinese steamed egg recipes are made with water, we highly recommend using chicken stock instead. It adds a rich, deep flavor that water just can’t provide.
  • If you don’t have chicken stock, you can substitute with chicken powder or bouillon mixed with water.
• Garnishes: The simplest way to enjoy steamed eggs is with a drizzle of light soy sauce. But if you want to add an extra layer of flavor, try topping it with chili crisp and chopped green onions.
  • For a more elevated version, as seen in upscale Chinese restaurants, you can add steamed prawns or vegetables like asparagus.

Steaming Equipment

Since this recipe uses steaming, you’ll need a steamer. A bamboo steamer works well, but any household steamer will do the job. Just make sure your steamer is deep enough so the heat-proof dish with the eggs can sit comfortably inside.

It’s crucial to cover the bowl with plastic wrap (pierce it with a chopstick) to prevent condensation from dripping onto the eggs. This step helps avoid water from diluting the flavor and keeps the surface of the eggs smooth and even.

How the dish comes together

Crack the eggs into a glass measuring cup and mix in the Shaoxing wine (or water). Add the chicken stock and stir.

The egg-to-stock ratio can range from 1:1 to 1:2, depending on your preference. For a soft pudding-like texture, use equal parts stock and eggs. If you prefer a thinner, almost soupy consistency, simply increase the stock.

Strain the mixture through a fine mesh sieve into a heatproof bowl to remove any bubbles. Cover the bowl with plastic wrap, and poke a small hole in the top with a chopstick to allow steam to escape.

Place the bowl in a preheated steamer, cover with the lid, and let it steam for 5-6 minutes. After turning off the heat, leave the dish in the steamer for an additional 2-3 minutes before uncovering.

To serve, lightly score the surface of the steamed egg with a knife to help it absorb the soy sauce.

You can keep it unfussy by adding just a splash of soy sauce, or enhance the flavor with chili crisp and chopped green onions. Serve the steamed egg warm, as it’s best enjoyed hot.

For more comforting egg dishes, try Tofu with Egg and Tomato or Tofu and Egg Pudding (Microwave). Both are unfussy to make with everyday ingredients and offer a soothing, savory flavor.

• Yield: 1
• Prep: 5 minutes
• Total: 5 minutes

Ingredients

• 2 large eggs
• 1 tbsp shaoxing wine, or water
• 1-2 cups (240-480 ml) chicken stock, low sodium preferred. See note below
• 1 tsp soy sauce
• 2 tsp chili crisp, optional
• 1 tbsp chopped green onion, optional

Method

1. Crack the eggs into a glass measuring cup and add Shaoxing wine (or water). Add chicken stock to the egg mixture and whisk until well combined. Strain the mixture through a fine mesh sieve into a heatproof dish to remove any bubbles. Cover the dish with plastic wrap and poke a small hole using a chopstick to create a vent.
2. Place the dish in a preheated steamer and cover with a lid. Steam the eggs for 5-6 minutes. Once done, turn off the heat and let the dish sit for 2-3 minutes before removing the lid.
3. Before serving, gently score the top of the steamed egg with a knife to help it absorb the soy sauce. You can serve it simply with a drizzle of soy sauce, or add extra flavor by topping it with chili crisp and chopped green onion. Steamed egg is best enjoyed hot, so serve it warm!

Notes

The egg-to-stock ratio can range from 1:1 to 1:2, depending on your preference. For a more substantial pudding-like texture, use an equal amount of chicken stock and eggs. If you prefer a thinner, almost soupy consistency, simply increase the amount of stock to your liking.