Chinese Steamed Eggs (蒸蛋羹) Recipe

I can never resist the silky wobble and glossy surface of Chinese steamed eggs, so delicate yet surprisingly simple. One spoonful reveals why this humble dish feels like pure magic.

I’m obsessed with Chinese steamed eggs because they look so quiet, then completely take over the table. One spoon in and I get that glassy, slippery wobble, soft enough to barely hold together but rich enough to feel like a treat.

I love how eggs and light soy sauce can turn into something this delicate without acting fancy. But the texture is the whole reason I keep coming back.

Silken. Savory.

Almost custardy, but cleaner and lighter. And when that glossy surface catches the spoon, I know I’m about to disappear into a bowl that never lasts long around here.

Ingredients

• Eggs make it silky and filling, like cozy breakfast food without much fuss.
• Warm stock adds savory depth, while water keeps things simple and extra gentle.
• Fine salt wakes everything up so the custard doesn’t taste flat.
• Light soy sauce brings that mellow, salty finish you’ll want on every spoonful.
• Toasted sesame oil adds a nutty smell that makes it feel restaurant-good.
• White pepper gives a tiny warm kick, but it’s totally okay to skip.
• Scallion adds fresh crunch and color, because soft eggs need a little sparkle.
• Neutral oil helps the bowl release cleanly.

  Basically, less annoying cleanup later.

• Plus, this dish feels light but still gives you solid protein.

Ingredient Quantities

• 4 large eggs
• 300 ml warm low sodium chicken stock or warm water
• 1/2 teaspoon fine salt
• 1/2 teaspoon light soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon ground white pepper (optional)
• 1 small scallion, thinly sliced for garnish
• 1 teaspoon neutral oil for the steaming bowl (optional)

How to Make this

1. Lightly coat a heatproof bowl with 1 teaspoon neutral oil if using to help release and reduce surface bubbles.

2. Crack 4 large eggs into a mixing bowl and gently whisk until combined but not frothy.

3. In a separate jug, warm 300 ml low sodium chicken stock or warm water until about body temperature.

4. Stir 1/2 teaspoon fine salt, 1/2 teaspoon light soy sauce, and 1/4 teaspoon ground white pepper into the warm liquid until dissolved.

5. Slowly pour the seasoned warm liquid into the beaten eggs while stirring gently to combine, then add 1 teaspoon toasted sesame oil and mix once.

6. Strain the egg mixture through a fine sieve into the prepared bowl to remove foam and chalazae for the smoothest texture.

7. Cover the bowl with a lid or tightly with foil and set in a steamer over gently simmering water; maintain low steady steam to avoid bubbling.

8. Steam for 10 to 12 minutes until the custard is just set with a tender jiggle in the center; avoid overcooking.

9. Turn off the heat and let the steamed eggs rest covered for 3 to 5 minutes to finish cooking gently.

10. Uncover, drizzle a little more toasted sesame oil or light soy if desired, sprinkle thinly sliced scallion on top and serve immediately.

Equipment Needed

1. Heatproof mixing bowl for steaming the custard
2. Small brush or paper towel for lightly oiling the bowl
3. Separate mixing bowl for beating the eggs
4. Whisk or fork to gently combine eggs
5. Measuring jug for warming and seasoning the stock or water
6. Measuring spoons for salt, soy sauce, sesame oil and pepper
7. Fine mesh sieve to strain the egg mixture
8. Steamer setup: steamer pot or wok with a steamer rack and lid
9. Spoon or chopsticks to stir and to check the custard during cooking

FAQ

Chinese Steamed Eggs (蒸蛋羹) Recipe Substitutions and Variations

• Warm low sodium chicken stock or warm water: use warm vegetable stock, dashi (kombu + bonito) for umami, or mushroom broth for a deeper savory note
• Light soy sauce: swap with low sodium tamari, regular soy sauce used sparingly, or coconut aminos for a milder, gluten free option
• Toasted sesame oil: replace with a few drops of toasted walnut oil, or use neutral oil plus a sprinkle of toasted sesame seeds for aroma
• 4 large eggs: for a vegan custard alternative use blended silken tofu seasoned with a little salt and soy, adjusting liquid for a smooth consistency

Pro Tips

– Strain once more after whisking if you see any remaining bits or bubbles. It feels fussy but that extra pass gives a silkier, glasslike surface that looks and feels restaurant-level.

– Keep the steam gentle. A steady whisper of steam cooks the custard evenly. If the water is boiling hard, reduce the heat or lift the steamer off for a moment. Vigorous bubbles will pockmark the surface and make the texture grainy.

– Use a thermometer or test with touch for timing. The custard should wobble like a softly set jelly at 10 minutes. If it still sinks when nudged, give it a minute or two more. Overcooking makes it dry and curdled.

– Let it rest covered after steaming so residual heat finishes it without seizing. Also, adding the scallion and the final drizzle of oil just before serving keeps the flavors bright and the top fresh.