Chinese steamed eggs use a 1:1.5 egg-to-water ratio and steam at exactly 212°F for silky custard texture.
Chinese Steamed Eggs
Indulge in the luscious delight of Chinese steamed eggs, a comforting dish that's as easy as it is delicious! With just two fresh eggs, a splash of soy sauce, and a sprinkle of scallions, you'll create a silky, cloud-like texture that melts in your mouth—all in under 10 minutes. Perfect for a quick meal or a unique appetizer, this dish is sure to impress!
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
📝 Ingredients
Serves 1🥬Fresh Produce(4)
- Pinch of pepper
- 2 tsp chopped spring onions (10 ml)
- Pinch of mushroom/Chicken stock powder (optional)optional
- 200 ml hot water (¾ cup + 1 tbsp) (6.76 fl oz)
🥛Dairy & Eggs(1)
- 2 eggs
🧂Spices & Seasonings(1)
- Pinch of salt
🍯Sauces & Condiments(1)
- 1 tsp light soy sauce, for finishing (5 ml)
📦Other(1)
- Chili crisp or chili flakes, to taste, optionaloptional
👨🍳 Instructions
- 1
Crack the eggs into a bowl. Add salt, pepper, and mushroom stock powder.
- 2
Whisk gently—just enough to combine without creating too much foam.
- 3
Pour in hot (almost boiling) water – 200 ml and whisk again until smooth.
- 4
Strain or skim off any bubbles from the surface with a spoon for a silky finish.
- 5
Cover the bowl with a plate or foil and steam on low–medium heat for 7 - 8 minutes.
- 6
Turn off the heat and let it rest in the steamer for 2 more minutes.
- 7
Finish with light soy sauce, chili crisp or flakes, and fresh spring onions.
💡 Pro Tips
- ✓Use a 1:1.5 egg to water ratio by weight (not volume) because eggs vary in size, and this ratio ensures the custard sets without being too firm or too loose.ingredient1:1.5 ratio by weight
- ✓Heat water to exactly 185-190°F before adding to eggs because boiling water (212°F) will partially cook the eggs instantly, creating lumps, while cooler water won't create the smooth emulsion needed.technique185-190°F
- ✓Steam at exactly 80% power or gentle simmer because vigorous boiling creates violent steam bubbles that will create a pockmarked, tough texture instead of silky custard.timing80% power
- ✓Double-strain the mixture through a fine mesh strainer because even microscopic air bubbles will create holes in the final custard as they expand during steaming.technique
- ✓Leave a 1-inch gap between the steamer lid and pot by placing a chopstick across the rim to prevent condensation from dripping onto the custard surface and creating dimples.equipment1-inch gap
Share this recipe
Prep
5
min
Cook
10
min
Serves
1
people
Level
beginner
Share this recipe
Chinese steamed eggs use a 1:1.5 egg-to-water ratio and steam at exactly 212°F for silky custard texture.
Chinese Steamed Eggs
Indulge in the luscious delight of Chinese steamed eggs, a comforting dish that's as easy as it is delicious! With just two fresh eggs, a splash of soy sauce, and a sprinkle of scallions, you'll create a silky, cloud-like texture that melts in your mouth—all in under 10 minutes. Perfect for a quick meal or a unique appetizer, this dish is sure to impress!
📝 Ingredients
Serves 1🥬Fresh Produce(4)
- Pinch of pepper
- 2 tsp chopped spring onions (10 ml)
- Pinch of mushroom/Chicken stock powder (optional)optional
- 200 ml hot water (¾ cup + 1 tbsp) (6.76 fl oz)
🥛Dairy & Eggs(1)
- 2 eggs
🧂Spices & Seasonings(1)
- Pinch of salt
🍯Sauces & Condiments(1)
- 1 tsp light soy sauce, for finishing (5 ml)
📦Other(1)
- Chili crisp or chili flakes, to taste, optionaloptional
👨🍳 Instructions
- 1
Crack the eggs into a bowl. Add salt, pepper, and mushroom stock powder.
- 2
Whisk gently—just enough to combine without creating too much foam.
- 3
Pour in hot (almost boiling) water – 200 ml and whisk again until smooth.
- 4
Strain or skim off any bubbles from the surface with a spoon for a silky finish.
- 5
Cover the bowl with a plate or foil and steam on low–medium heat for 7 - 8 minutes.
- 6
Turn off the heat and let it rest in the steamer for 2 more minutes.
- 7
Finish with light soy sauce, chili crisp or flakes, and fresh spring onions.
💡 Pro Tips
- ✓Use a 1:1.5 egg to water ratio by weight (not volume) because eggs vary in size, and this ratio ensures the custard sets without being too firm or too loose.ingredient1:1.5 ratio by weight
- ✓Heat water to exactly 185-190°F before adding to eggs because boiling water (212°F) will partially cook the eggs instantly, creating lumps, while cooler water won't create the smooth emulsion needed.technique185-190°F
- ✓Steam at exactly 80% power or gentle simmer because vigorous boiling creates violent steam bubbles that will create a pockmarked, tough texture instead of silky custard.timing80% power
- ✓Double-strain the mixture through a fine mesh strainer because even microscopic air bubbles will create holes in the final custard as they expand during steaming.technique
- ✓Leave a 1-inch gap between the steamer lid and pot by placing a chopstick across the rim to prevent condensation from dripping onto the custard surface and creating dimples.equipment1-inch gap