Chinese Steamed Eggs Recipe – Soft, Silky & Delicious

Chinese Steamed Eggs are a silky, smooth, and savory dish that is both comforting and easy to prepare. With just a few ingredients—eggs, warm water, salt, and soy sauce—you can create a delicate custard-like texture that melts in your mouth. This dish is perfect for breakfast, a light meal, or as a side dish in a traditional Chinese meal.

What Are Chinese Steamed Eggs?

Chinese steamed eggs, also known as "water egg" (shuīdàn, 水蛋), are a popular home-style dish in Chinese cuisine. The technique of steaming eggs results in a smooth and tender texture that is almost like a delicate custard. This dish has been a staple in Chinese households for generations due to its simplicity, comforting nature, and nutritional benefits.

Traditionally, Chinese steamed eggs are seasoned with light soy sauce and sometimes garnished with scallions, sesame oil, or even dried shrimp for an umami boost. It is often served as part of a balanced meal alongside rice and other vegetable or meat dishes.

Why Everyone Will Love This Recipe

• Effortless Preparation – Just mix, strain, and steam for a foolproof dish.
• Soft and Silky Texture – The perfect balance between a custard and a pudding.
• Customizable – Easily adapt with different seasonings or toppings like scallions and sesame oil.
• Healthy and Nutritious – A protein-packed dish with minimal ingredients.
• Authentic and Traditional – A staple in Chinese households that has been enjoyed for generations.

Cooking Tips

• Use the Right Egg-to-Water Ratio – The key to silky eggs is using a 1:1 ratio of eggs to warm water.
• Strain the Mixture – This removes bubbles and ensures an ultra-smooth consistency.
• Cover with Plastic Wrap – This prevents water droplets from dripping onto the eggs and disrupting their texture.
• Control the Heat – Steam over low to medium heat to avoid a rough or overcooked texture.
• Use a Gentle Steaming Method – Avoid boiling water that creates harsh steam, which can lead to an uneven texture.
• Test for Doneness – The eggs should have a slightly jiggly, pudding-like consistency when fully cooked.

Frequently Asked Questions

Why Are my Steamed Eggs Not Smooth?

Bubbles or a rough texture can result from overcooking, high heat, or not straining the egg mixture before steaming. Keeping the heat low and covering the dish with plastic wrap helps maintain a silky consistency.

Can I Add Other Ingredients to The Steamed Eggs?

Yes! You can enhance the flavor by adding ingredients like shrimp, mushrooms, scallions, or a drizzle of sesame oil. Some people also mix in chicken broth instead of water for a richer taste.

What Can I Use Instead of a Steamer?

If you don’t have a steamer, place a rack inside a pot with a small amount of water, then set your bowl of egg mixture on the rack. Cover with a lid and steam as usual.

How Do I Know When The Eggs Are Done?

The eggs should have a slightly wobbly, pudding-like texture when done. A toothpick inserted should come out clean.

Can I Use Milk Instead of Water?

Yes, using milk will create a slightly richer and creamier texture compared to water. However, traditional Chinese steamed eggs are usually made with water or broth.

How to Store

Allow the steamed eggs to cool, then cover and store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave before serving. Avoid overheating, as it can alter the texture.

How to Freeze

Freezing is not recommended as the texture will change significantly. The custard-like consistency will break upon thawing, leading to a watery and grainy dish.

How To Make Delicious Steamed Eggs

Crack two eggs into a bowl and whisk until fully combined.Measure an equal amount of warm water to the beaten eggs and mix in the salt.

Pour the egg mixture through a fine mesh strainer to remove bubbles and ensure smoothness. Remove any foam from the surface, cover the bowl with plastic wrap, and poke a few small holes in it.

Place a rack in a pot with a small amount of simmering water. Set the bowl on the rack and cover with a lid. Steam over low to medium heat for 15-20 minutes, or until the eggs have a soft, pudding-like texture. Make light cuts on the surface, drizzle with soy sauce, and add scallions or sesame oil for extra flavor before serving.