If you’re craving something light, silky, and incredibly comforting, you have to try Cantonese steamed egg. This simple yet delicious dish is a staple in many Chinese homes — and once you master it, you’ll want to make it again and again.

what is chinese steamed egg?

Steamed egg, or 蒸水蛋, is a classic Chinese home-style dish made from just a few simple ingredients: eggs, water, and seasoning.

The eggs are gently steamed to create a silky-smooth, jiggly custard that’s savoury, light and so comforting. My family love to serve ours with a drizzle of soy sauce, sesame oil and a some chopped green onions!

why you’ll love this recipe

Super silky and jiggly texture: With the right egg-to-water ratio and gentle steaming, you’ll get that perfect melt-in-your-mouth egg custard.
Simple ingredients: All you really need are eggs, water, salt, and a few basic seasonings you probably already have at home!
Quick and easy: From start to finish, this recipe comes together in under 20 minutes!
Comforting and versatile: It goes so well with rice, other homey dishes, or even a simple bowl of soup.
Beginner-friendly: Keep on reading to learn how to achieve a smooth, glossy steamed egg every time!

ingredients

3 eggs, beaten
1/2 tsp salt
1/4 tsp white pepper
1 green onion, chopped (garnish)
Drizzle of light soy sauce
Drizzle of sesame oil

steps to making chinese steamed egg:

Beat 3 eggs in a bowl. Add salt and white pepper.
Measure the volume of your beaten eggs. Add warm water at a 1:1.5 ratio (for example, if the eggs are 150ml, add 225ml water). Gently mix — avoid over-whisking to prevent bubbles.
Place a heatproof deep plate in a steamer and steam on high for 1–2 minutes to heat the plate.
Carefully pour the egg mixture onto the hot plate. Cover and steam on high heat for 2 minutes. Turn off the heat. Keep the lid on and let the residual heat steam the egg for 7–8 minutes.
Remove the lid. Jiggle the plate gently to check if the egg is set.
Drizzle with light soy sauce and sesame oil. Garnish with chopped green onions. Slice and enjoy!

my top tips for making the best chinese steamed egg:

Use a 1:1.5–2 egg-to-water ratio

For silky, jiggly steamed eggs, adding enough water is really important. The more water you add (up to double the volume of the eggs), the softer and more delicate the texture becomes. A 1:1.5 ratio gives you a smooth, slightly firm custard; closer to 1:2 gives you an ultra-jiggly, melt-in-your-mouth result.

Gently mix, don’t over-whisk

When beating the eggs and water together, mix gently to avoid creating too many bubbles. Bubbles will cause the surface of the steamed egg to look rough and pockmarked instead of smooth and glossy.

Preheat the dish before steaming

Steaming the empty plate for 1–2 minutes before adding the egg mixture helps it cook more evenly from the bottom up. This prevents uneven textures and helps the egg set nicely without overcooking the top or undercooking the centre.

check out more classic chinese steamed dishes!