Chinese Steamed Eggs – Best Method! (VIDEO)
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This is the best way to make a childhood classic, Chinese Steamed Eggs! Keep reading for my two key tips that will make it so easy for you to make the smooth, custard-like eggs at home!
Watch the Chinese Steamed Egg Video!
A Note from CJ
You’re going to love these Chinese Steamed Eggs!
This Chinese Steamed Egg recipe is one of those nostalgic dishes that instantly takes me back to my childhood meals at home. Follow my key tips and egg to water ratios to get them silky smooth – serve them with my Congee for breakfast, Egg Fried Rice for lunch, or Soy Sauce Pan Fried Noodles for dinner! They’re unbelievably easy to make for any meal and go great with anything!
If you have more eggs than you know what to do with, try my Korean Marinated Eggs (Mayak Eggs), Chinese Tomato Egg Stir Fry, Egg Drop Soup, or Ramen Eggs!
PRO TIPS
CJ’s Two Key Tips
I have two key tips for making the best Chinese Steamed Eggs at home:
- The ratio of eggs to water should be 1:2 (1 part eggs, 2 part warm water) – this will create the perfect consistency that is not too watery and not too egg-y. A kitchen scale is best to be exact for this recipe, as eggs weigh different amounts.
- The water should be warm, not boiling – approximately 100-110F. Adding warm water is a trick to temper it slightly, which will create a smoother egg consistency when steamed – however, if you use water that is too hot, you’ll end up cooking the eggs prematurely, which we do not want!
Bonus tip: Running the egg through a mesh strainer allows for a smoother egg when steamed – I highly recommend not skipping this step!
How to Make Chinese Steamed Eggs
Add Water and Seasonings to Egg
Place a large bowl on a kitchen scale and zero out the scale in grams. Crack the eggs into the bowl and take note of the weight. Add enough warm water that is double the weight of the eggs. Add salt, white pepper, and chicken bouillon powder then mix well with a fork or chopsticks.
Steam Eggs
Prepare the steamer and bring the water to a boil. Reduce the heat to medium to maintain a simmer.
Strain the eggs with a fine mesh strainer into a wide shallow bowl for steaming. Skim off any excess foam from the surface of the eggs. Place in the steamer, cover and steam for 8 minutes over medium heat.
Uncover and remove from the steamer and let cool for 2 minutes. If you want to test for doneness, you can gently rock bowl – the top of the eggs shoud be smooth and custard like, and it should be firm and not move. If you see rippling, it means the eggs are not done and needs more time.
Garnish and Enjoy!
Top with soy sauce or chili oil and make a crosshatch pattern with a knife to allow the liquid to soak into the egg. Garnish with scallions and enjoy.
Storage and Reheating Tips
Store any leftover Chinese Steamed Eggs in an airtight container in the refrigerator for up to 3 days. I don’t recommend making these ahead of time, as I personally think this dish tastes fresh – the egg is silky smooth and custard-like.
When reheating the leftovers, be careful not to overcook them, or the eggs will turn rubbery – reheat in the microwave on the lowest setting for intervals, checking frequently for doneness.
If you tried this Chinese Steamed Eggs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chinese Steamed Eggs – BEST METHOD! (VIDEO)
Equipment
- Steamer
Ingredients
- 4 eggs, large
- Warm water, aim for 100-110F (see note below)
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
- 1 teaspoon chicken bouillon powder
- Toppings:
- 1 tablespoon light soy sauce
- 1 tablespoon chili oil
- 2 scallions, chopped
Instructions
- Place a large bowl on a kitchen scale and zero out the scale in grams. Crack the eggs into the bowl and take note of the weight. Add enough warm water that is double the weight of the eggs. Add salt, white pepper, and chicken bouillon powder then mix well with a fork or chopsticks.
- Prepare the steamer and bring the water to a boil. Reduce the heat to medium to maintain a simmer.
- Strain the eggs with a fine mesh strainer into a wide shallow bowl for steaming. Skim off any excess foam from the surface of the eggs. Place in the steamer, cover and steam for 8 minutes over medium heat.
- Uncover and remove from the steamer and let cool for 2 minutes. Top with soy sauce or chili oil and make a crosshatch pattern with a knife to allow the liquid to soak into the egg. Garnish with scallions and enjoy.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
