These silky, custard-like Chinese steamed eggs require only 3 ingredients (plus a bit of seasoning) and a few minutes of work. They’re a unique and incredibly delicious way to enjoy eggs, and they’re definitely worth a try for a protein-packed breakfast!
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Ingredients for Chinese Steamed Eggs
The beauty of these steamed eggs is in their texture, while their flavor is best described as subtle and delicious. You can always amp things up with a bit more seasoning, so here’s what you need and how to enhance:
- Eggs
- Water
- Seasoning: I like to keep it simple with salt and white pepper. I’ve seen many recipes add alternatives/additions such as bullion, garlic powder, or ginger.
- Toppings: I like a splash of soy sauce and freshly chopped chives. Chinese rice wine is another popular addition, as well as Sriracha.
How to Make Steamed Eggs
This recipe is easy, but it requires special attention, and a few important rules must be followed. Here’s how to steam eggs for the perfect texture every time!
- Prep your steamer, rack, and ramekins. We’ll work quickly once the water comes to a boil, so it’s great to get this done ahead of time.
- Whisk together your eggs, water, and seasoning. Strain the egg combo to remove impurities.
- Pour into ramekins, or whatever heat-proof dish you would like to use. Know that different sized dishes will change steam time. (Example: wider dishes may need to cook less, while taller dishes cook longer).
- Place foil over the top.
- Place on your steamer rack, place the lid on top and cook until the texture is just right.
How Long to Steam Eggs
The amount of time you steam your eggs will vary based on the size of your ramekins and the size of your steamer. I find it typically takes about 10 minutes, but as you get used to this process, check early. To test their doneness, give them a jiggle–if they’re any looser than gelatin, they’ll need to steam a bit longer.
Important Tips for Smooth + Silky Steamed Egg
Achieving the perfect steamed egg texture requires a bit of attention. Here are some important things to keep in mind:
- Get the water temp just right: You want your water between 95 – 113 F. I check this with a meat thermometer. Too hot and you’ll begin to cook the eggs.
- Ideal egg to water ratio: We want double the water, which is why I recommend measuring both the eggs and water in separate liquid measuring cups before combining. This is key in getting the texture of your steam eggs just right; too much water and the eggs may not set. Too little, and the steamed eggs will become dense.
- Avoid dripping water from the lid: As part of the steaming process, water will drip from the lid into your ramekins, which can ruin the texture along the surface of your steamed eggs. To prevent this, place a piece of foil with a few slits across the top over each ramekin.
Troubleshooting Your Steamed Egg
- The eggs won’t set: This is typically because your egg to water ratio is too high in water. Or the eggs may not have steamed long enough.
- Small holes on top form when water drips from the lid. To prevent this, cover in foil that has been pierced a few times.
- Big lumps, not creamy: This can be because your eggs weren’t whisked enough (you want to fully combine the whites and yolks), or if impurities weren’t removed (which can easily be done with a strainer).
More Egg Recipes to Try
Steamed Eggs
Print Recipe Pin RecipeIngredients
- 2 egg whisked
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon white pepper
- 1 cup warm water
- 1 teaspoon soy sauce
- chives chopped
Instructions
- Prep: grab 2 heat proof ramekins (I use my 3 3/4" Le Creuset ramekins). Prep a pot (that has a lid) with a steamer rack, and place the ramekins on top of the rack. Pour water so it comes about halfway up the ramekins. Remove the ramekins, place the lid on the pot, and turn the heat of your pot to high. Bring water to a boil.
- Beat the eggs, salt, and white pepper together in a bowl, then pour into a liquid measuring cup–we want 1/2 cup of whisked eggs, discard the rest, and pour eggs through a fine metal strainer into a heatproof bowl.
- Add the warm water, which should be heated to between 95 F to 113 F, basically hot to the touch but not burn your fingers hot. Whisk to combine until bubbles form on top. Pour into prepped ramekins
- Remove the lid from your pot, and place ramekins on the prepped rack. Place the lid back on top, and bring water back to a boil, then reduce to a simmer. Once simmering, start your timer for 8 minutes, then check, but it usually takes about 10-12 minutes to cook through.
- At this point, remove the lid and test doneness, you'll know your steamed eggs are done once they shake with a gelatin-like consistency, any looser and they need to cook longer. Sprinkle the final dish with chopped chives and soy sauce, and enjoy!
This looks wonderful! What size ramekin do you suggest?
I used 2 of my 3 3/4″ Le Creuset ramekins and the eggs fit perfectly. Hope you enjoy Beth!