Steamed
Steamed Egg

Once you learn how to make Chinese Steamed Eggs (蒸蛋), you will make them all the time. Not only are they delicious and comforting, but the recipe is so easy to remember, you will know it by heart.

A recipe for every moment

If you don't have a dish to serve for dinner, make some steamed Chinese eggs.

Want something to warm you up on a cold day? Make steamed eggs.

If someone in your family is sick or you want a soft food to give to your baby? Steamed egg is there for you.

If you are too lazy to make a complicated dinner? You guessed it. Steamed egg.

Known in Cantonese as “waat dan” or “slippery egg,” this is a versatile and always-on Chinese comfort food. You can never go wrong.

Chinese Steamed Egg

If you didn't grow up with it, you'd never think of steaming eggs, but the result is a silky, almost custard-like dish. It's great for young children and the elderly. It can be rustic or refined… rural or suburban.

Poor Sarah has a bad cold, so I thought it was a good time to make her a steamed Chinese egg as a cold remedy.

Instead of just using water, I added chicken broth for extra flavor and nutrients. You can also use vegetable broth if you want to keep it vegetarian.

Italian: https://www.youtube.com/watch?v=JxKOEEY_JRo

Check out our quick guide to making steamed eggs on our Youtube channel! If you liked this video, like and subscribe to never miss a new video!
Ingredients for Chinese Steamed Eggs

How to Install a Steamer (Without Special Equipment)

If you don't have much experience with steaming food, you may be wondering how to set up a steamer. You have several options:

  1. Wok with lid and steaming rack or empty metal can
  2. Any deep pot with lid and steamer rack or empty can
  3. Bamboo steamer in the wok (as long as a bowl with eggs fits inside)
  4. Metal Vaporizer

All you really need is a covered container with boiling water at the bottom and some kind of rack (an empty tuna can works well) to place your heat-proof plate containing the eggs on. As long as the steam can circulate around the plate, the eggs will cook.

A starting point

I have seen many versions of this Chinese dish of steamed eggs, with mushrooms, a drizzle of soy sauce, clams, crab and chicken.

Basically, you are the chef and think of this Chinese steamed egg recipe as a starting point. Make it your own and prepare it however you like.

We ourselves have several examples of this!

We love our Crispy Pork Steamed Eggs, which involves making a quick meat sauce to put over the eggs. Kaitlin’s Tri-Color Steamed Eggs adds salted duck eggs and millennia eggs. Both recipes transform the dish into a heartier meal.

We also have a recipe in our cookbook, The Woks of Life: Recipes to Know and Love from a Chinese-American Family. In this recipe, we top the steamed eggs with ground chicken and oyster mushrooms. It is delicious.

I hope this gives you some ideas. Now I'll show you how easy it is to make!

Steamed Eggs: Recipe Instructions

Crack 3 eggs into a liquid measuring cup and note the volume (usually about 2/3 cup).

3 eggs broken into a measuring cup

Pour the eggs into a large bowl, add the salt and beat them for at least 1 minute (or do it directly in the measuring cup).

beat the eggs in the measuring cup

Now measure the water equal to the amount of eggs and add it to the bowl. Do the same with the chicken broth. Whisk in the sesame oil and make sure everything is well combined.

Pour the egg mixture through a fine-mesh sieve into a shallow, heatproof baking dish (a Pyrex dish is perfect).

The strainer prevents bubbles from forming and gives a glassy consistency, similar to our Hong Kong egg tarts.

Tip!

If you want to make individual steamed eggs, you can also pour the mixture into individual cocottes. This recipe makes enough for 4 cocottes.

individual steamed eggs in molds

If there are any small bubbles, you can remove them with a spoon or use your finger to pop them. The surface of the egg should be smooth and glassy.

Chinese Steamed Egg Mix in a Dish

Fill your steamer with just enough water to simmer for a few minutes. The water should not touch the egg dish. (See our post on how to make a steamer if you are unfamiliar with steaming foods in Chinese cuisine.) Bring to a boil.

Once boiling, place the egg dish in the steamer and cover. Keep the heat on medium-high to high. The water should simmer/boil rapidly.

Steam the eggs for 3 minutes. After 3 minutes, turn off the heat but keep the steamer covered. Let it rest for 14 minutes with the lid tightly covered. Remove the plates with the steamed eggs from the steamer, sprinkle with the spring onions and serve.

After removing it from the steamer and letting it cool a bit, you can use a spoon to scoop out this delicious steamed Chinese delicacy!

Spoonful of steamed egg

For an even more intense flavor, you can also season the egg with a little light soy sauce:

Steamed Chinese egg with light soy sauce on top

Steamed Eggs

Steamed eggs are a Chinese comfort food. With just a handful of ingredients, this recipe is so easy you’ll have it memorized!

Steamed egg

servants: 4 portions

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. Now measure the water to the same volume as the eggs and add it to the bowl. Do the same with the broth. Whisk in the sesame oil and make sure everything is well combined.

  • Pour the egg mixture through a fine-mesh sieve into a heatproof dish (a Pyrex dish is perfect) or divide between 4 baking molds.

  • Boil water in the steamer. Place the egg dish in the steamer, cover and cook on high heat for 3 minutes. After 3 minutes, turn off the heat, but keep the steamer covered. Let stand for 14 minutes with the lid tightly covered. Remove from the steamer, sprinkle with the spring onions and serve.

nutritional values

Calories: 66kilocalorie (3%) Carbohydrates: 1G Protein: 5G (10%) Fat: 4G (6%) Saturated fats: 1G (5%) Cholesterol: 123mg (41%) Sodium: 239mg (10%) Potassium: 96mg (3%) Fiber: 1G (4%) Sugar: 1G (1%) Vitamin A: 210IU (4%) C vitamin: 0.6mg (1%) Soccer: 18mg (2%) Iron: 0.7mg (4%)

Note: This recipe was originally published on January 29, 2015. We have since updated it with new photos, clearer instructions, and nutritional information. The recipe itself is the same. Enjoy!

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