Chinese steamed eggs
A smooth, savoury custard with soy sauce and spring onion.
China · Silky · Easy · Researched
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
Steamer or saucepan with rack and lid · Shallow heatproof bowl · Fine sieve · Foil · Food thermometer
Ingredients
- 2 large eggs, about 100 ml without shells
- 200 ml lukewarm water
- ¼ tsp salt
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 spring onion, finely sliced
Method
Make a smooth mixture
Beat eggs gently with salt. Measure their volume, then mix in twice that volume of lukewarm water.
Look for: The liquid is evenly mixed without a thick foam.
Strain into the bowl
Pour through a sieve into a shallow heatproof bowl. Skim bubbles and cover loosely with foil, leaving space above the custard.
Look for: The surface is clear of bubbles.
Steam gently
Set above simmering water on a rack. Cover the pot and steam over gentle heat for 12–15 minutes; start checking at 10. Keep the bowl above the water.
Look for: The centre trembles as one piece rather than sloshing.
Check and dress
Check the centre reaches 71°C / 160°F, then remove with gloves. Add soy, sesame oil and spring onion.
Look for: A spoon reveals an even, tender custard.
Equipment & heat
Equipment & heat
Use a pot with a rack and a close-fitting lid on any compatible hob. Maintain gentle steam, checking the water does not run dry. Reduce induction power once steam forms; keep gas flames under the pot. On electric, move the pot off the hot ring to stop cooking.
Nonstick: No frying pan needed. The bowl must be safe for steaming.
Troubleshooting
Troubleshooting
Honeycomb holes mean excessive heat. A watery middle needs longer steaming; check the centre rather than the rim.
About this version
About this version
A plain water-based home version. Stock can replace the water; reduce salt if using a salted stock.
Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.
Sources
This guide was written from the references below. Egg Atlas has not kitchen-tested it.
Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.