This is one of those recipes that just feels like home. Chinese-style steamed eggs are silky, comforting, and so easy to make you’ll have the recipe memorized after a single try. It’s my go-to when I want something soothing, simple, and nourishing — the kind of dish you make when you really want to take care of the people you love, or even just yourself after a long day.
An Anytime Comfort Food
You know those days when you’re standing in the kitchen, staring into the fridge, realizing you need just one more dish to round out dinner? This is the answer.
When it’s chilly outside and you’re craving something that warms you to your bones? Steamed eggs.
If someone in the family isn’t feeling well and you want to serve something easy to eat and gentle on the stomach? Steamed eggs.
And for those nights when you don’t want to think too hard about dinner? Yes — steamed eggs again.
In my house, this dish is one of those dependable recipes that shows up for you no matter what. The texture is soft, like a savory custard. My kid loved it when he was little, and I still make it for my parents when they visit — they appreciate something that’s both comforting and easy to eat.
A Silky, Custardy Classic
If you didn’t grow up with steamed eggs, the idea might seem a little odd. But once you try them, you’ll see they’re so much more than just “eggs cooked with steam.” They’re velvety, tender, and almost melt in your mouth.
They can be dressed up or down — perfect for a family meal at home, or elegant enough for a dinner party if you garnish them nicely.
Honestly, I started making them more often after a nasty cold went around our house. There’s nothing like a bowl of warm, smooth steamed egg when you’re feeling under the weather. I sometimes swap the water for homemade chicken stock for extra flavor and nutrients. And if you want to keep it vegetarian, a good vegetable stock works just as well.
How to Set Up a Steamer (Without Fancy Equipment)
Let’s talk practical kitchen solutions, because I know not everyone has a dedicated steamer at home.
Here’s how I do it in my own kitchen:
- A wok with a lid and a simple steaming rack (even an upside-down metal cookie cutter or empty tuna can works).
- Any deep pot with a tight-fitting lid and a heatproof rack or can inside.
- A bamboo steamer that fits over your wok.
- A metal steamer insert that sits in a large pot.
As long as your dish is lifted above the water and the lid traps steam inside, you’re good to go. The steam needs to circulate all around the dish so the eggs cook gently and evenly.
When I was a student, I literally used an empty can as my rack — so don’t let equipment hold you back.
Your Base Recipe: Make It Your Own
This is the beauty of steamed eggs — once you know the basic method, you can riff on it endlessly.
In my kitchen, the base is always eggs, water or stock, a little salt, and sometimes sesame oil. But from there? You can have so much fun.
- Add sautéed mushrooms for earthiness.
- Top with cooked ground chicken or pork for a more filling meal.
- Drizzle with light soy sauce or chili crisp right before serving.
- Steam with clams or crab for something special.
- Add thinly sliced okra for color and texture.
One time I made it with leftover roast chicken shredded on top, and it was a complete meal with rice on the side.
I love that you can keep it plain and soothing or dress it up into a showstopper.
Recipe Instructions (Step by Step)
Here’s how I make it at home — I promise it’s simple.
- Crack 3 eggs into a liquid measuring cup. Take note of the volume — it’s usually about 2/3 cup.
- Pour the eggs into a bowl, add a pinch of salt, and beat them well for at least a minute. (If you’re feeling lazy, you can just beat them in the measuring cup.)
- Now measure out the same volume of water or stock as you had eggs. Add that in. If I’m feeling fancy, I’ll use homemade chicken stock or even mushroom broth.
- Add a tiny splash of sesame oil for fragrance. Whisk everything thoroughly until smooth.
- Pour the mixture through a fine mesh strainer into a shallow heatproof dish. This step really makes a difference — it gives you that perfectly glassy, custard-like surface.
- If you want individual servings, use small ramekins instead. My kid always liked having his own little dish.
- Skim off any bubbles with a spoon or pop them with your finger to keep things smooth.
- Set up your steamer with enough water so it will steam for several minutes, but make sure the water doesn’t touch the dish. Bring it to a boil.
- Place the dish (or ramekins) into the steamer once the water is boiling. Cover tightly.
- Steam over medium-high to high heat for 3 minutes. Then turn off the heat, but keep the lid on. Don’t peek! Let it sit in the residual heat for 14 minutes.
- Carefully remove from the steamer, sprinkle with sliced scallions if you like, and serve.
At this point I like to drizzle a little light soy sauce on top for added savoriness.
Tips and Tricks
- The egg-to-liquid ratio is the real secret here. Measure carefully so you get that perfect silky set.
- Use warm (but not hot) water or stock for best results.
- Straining is not optional if you want that restaurant-level smoothness.
- Don’t skip the resting time with the lid on after steaming — it’s what ensures the gentle finish.
- Add-ins should be pre-cooked since the steaming is very gentle.
I always remind people: steamed eggs are about patience and low, even heat.
Make Ahead Tips
You can actually beat the eggs and stock ahead of time and refrigerate them (covered) for a few hours. Just let the mixture come to room temperature before steaming for best results.
I’ve even strained the mixture ahead of time and kept it in a measuring cup in the fridge if I know I’ll be short on time in the evening.
Serving Suggestions
I love serving steamed eggs with a bowl of hot jasmine rice. It’s classic, simple, and satisfying.
You can serve it alongside stir-fried greens or a plate of sliced roast chicken for a balanced meal.
For brunch, try topping it with sautéed mushrooms or crumbled bacon for a little fusion twist.
Storing Leftovers
If you have leftover steamed eggs, just cover them and refrigerate for up to 2 days.
To reheat, I like to steam them gently again for a few minutes. The microwave can make them rubbery, so avoid that if you can.
Honestly though, in my house there are rarely leftovers — it’s too easy to eat the whole thing in one sitting.
Chinese Steamed Eggs
Steamed eggs are a classic Chinese comfort dish. With just a few simple ingredients, this recipe is so easy you’ll be able to make it from memory!
Ingredients
- 3 eggs
- Water (same volume as eggs)
- Vegetable or chicken stock (same volume as eggs)
- Salt (to taste)
- 1 teaspoon sesame oil
- Chopped scallion
Instructions
- Crack 3 eggs into a liquid measuring cup and note the volume. Pour the eggs into a large bowl, add salt, and beat for at least 1 minute.
- Measure an equal volume of water and add it to the bowl. Repeat with the broth. Whisk in sesame oil and ensure the mixture is well combined.
- Pour the egg mixture through a fine-mesh strainer into a shallow, heatproof dish (a pyrex pie plate works well) or divide it into 4 ramekins.
- Bring water to a boil in a steamer. Place the dish or ramekins inside, cover, and steam over high heat for 3 minutes.
- After 3 minutes, turn off the heat but keep the steamer covered. Let it sit for 14 minutes with the lid on.
- Remove from the steamer, garnish with chopped scallions, and serve.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 101Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 141mgSodium: 295mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 7g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
FAQs
Can I use milk instead of water or stock?
Sure — it will give you a creamier, richer custard. I’ve done it with whole milk for my kid, and it’s lovely.
What if I don’t have a mesh strainer?
You can skip it, but your custard might have bubbles or a slightly grainy texture. If you want it really smooth, borrow one from a neighbor!
Can I double the recipe?
Yes — just make sure you have a big enough dish, and the steaming time may be a little longer. Check that it’s just set in the center before removing from the steamer.
Can I add meat or seafood?
Absolutely. Just make sure it’s cooked beforehand. I often add shredded chicken or tiny cooked shrimp for extra protein.
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