Delicious Chinese steamed egg served in a bowl garnished with green onions

Chinese Steamed Egg

BySavannah Brooks
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why make this recipe

Chinese Steamed Egg is a simple and nutritious dish that can be enjoyed by everyone. It is soft, creamy, and packed with flavor. This recipe is quick to prepare and uses basic ingredients, making it an excellent addition to any meal. It’s also a great way to introduce eggs into your diet in a new and exciting way!

how to make Chinese Steamed Egg

Ingredients :

  • 4 large eggs
  • 1 cup water
  • 1 tablespoon soy sauce
  • 2 green onions, chopped
  • Salt to taste

Directions :

  1. In a bowl, beat the eggs until well mixed.
  2. Gradually add water to the beaten eggs and season with salt.
  3. Strain the mixture through a fine sieve into a heatproof dish.
  4. Cover the dish with foil or cling wrap.
  5. Prepare a steamer and steam the egg mixture over high heat for about 10-12 minutes or until set.
  6. Once cooked, drizzle with soy sauce and top with chopped green onions before serving.

how to serve Chinese Steamed Egg

Serve Chinese Steamed Egg warm as a side dish or light main course. It pairs well with rice and stir-fried vegetables. You can also enjoy it as part of a traditional Chinese meal.

how to store Chinese Steamed Egg

If you have leftovers, store the steamed egg in an airtight container in the refrigerator. It can be kept for 2-3 days. When ready to eat, reheat it gently in the microwave.

tips to make Chinese Steamed Egg

  • Make sure to strain the egg mixture for a smoother texture.
  • Maintain a steady boil in the steamer to ensure even cooking.
  • Adjust the soy sauce to your taste for extra flavor.

variation

You can add other ingredients like minced shrimp, mushrooms, or bell peppers to the egg mixture for added flavor and nutrition. Experiment and find your favorite combination!

FAQs

Can I use less water in the recipe?
Yes, you can adjust the water amount to make the egg denser or fluffier, according to your preference.

Can I steam the eggs in a microwave?
Yes, you can use a microwave if you cover the dish to prevent splatters, and steam for about 5-7 minutes.

Is it necessary to strain the egg mixture?
Straining is recommended to remove any lumps and create a silkier texture, but you can skip it if you prefer a more rustic finish.

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Chinese Steamed Egg

  • Author: admin
  • Total Time: 22 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A simple and nutritious Chinese dish made from eggs, offering a soft and creamy texture.

Ingredients

  • 4 large eggs
  • 1 cup water
  • 1 tablespoon soy sauce
  • 2 green onions, chopped
  • Salt to taste

Instructions

  1. In a bowl, beat the eggs until well mixed.
  2. Gradually add water to the beaten eggs and season with salt.
  3. Strain the mixture through a fine sieve into a heatproof dish.
  4. Cover the dish with foil or cling wrap.
  5. Prepare a steamer and steam the egg mixture over high heat for about 10-12 minutes or until set.
  6. Once cooked, drizzle with soy sauce and top with chopped green onions before serving.

Notes

Strain the egg mixture for a smoother texture and maintain a steady boil in the steamer for even cooking.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Side Dish
  • Method: Steaming
  • Cuisine: Chinese

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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