Chinese steamed eggs were a staple in our home growing up — we used to eat them 1-2x per week minimum! With the egg prices nowadays, this is a great way to stretch out a few eggs.
I wanted to achieve the silkiest, smoothest steamed eggs, so I went through a lot of testing (and fails) to bring you the best tips that work for me every time.
Because everyone’s stove, steamer, and tools (like your plate) may vary slightly, I recommend using this Chinese steamed eggs recipe as a guide, then fine tuning it based on your setup!
Tools you'll need to make this recipe
- a large pan with a lid that can fit the steamer
- kitchen scale (recommended), or liquid measuring cup to measure the liquid to egg ratio
- sieve / strainer to strain the eggs
- a wide plate with sides to steam the egg in
- note: if you use a stainless steel vs a porcelain or ceramic plate (what I'm using), you may want to reduce the cook time by 1 min or so, since stainless steel conducts heat quicker.
My best tips for the silkiest, smoothest Chinese steamed eggs
Before I worked on this recipe, I'd get a lot of requests asking how to make steamed eggs come out perfectly silky every single time. Many of you would get good results occasionally, but other times, they either come out looking like a moon crater or don't have the silky smooth texture.
Below are the tips that I recommend to ensure consistent, smooth and silky steamed eggs every single time.
Tip #1: Use warm chicken broth or water
Most of us will be using eggs straight from the fridge. Because the eggs will be cold, using warm chicken broth (or water) is key to help bring the eggs to room temperature, which ensures that the eggs steam more evenly and produce a smooth, silky texture.
To heat up the chicken broth, I just like to pop it in the microwave for 30 seconds before adding it to the eggs.
Tip #2: Use a kitchen scale to measure a 2:1 ratio for the weight of liquid to eggs
Because individual eggs vary in weight (some of you may be using medium eggs, others may be using large or jumbo-sized), using a kitchen scale helps you consistently achieve the same ratio and results every single time. If you don’t have one, you can use a liquid measuring cup instead to measure by volume.
And the last way you can measure, if you don't have a kitchen scale or liquid measuring cup, is actually with the egg shell halves. You'll need 4 egg shell halves of liquid per egg. This method isn't as precise, but should still get you close enough to get you good results.
(Note: This steamed egg recipe was created to produce consistent results every time, regardless the size or amount of eggs used -- which is why I like using a scale to measure the weight! However, if you're just using 3 standard large eggs, you can use 1 ¼ cups of liquid instead of measuring by scale.)
Tip #3: Strain the eggs through a sieve, then remove all the foam and bubbles on the surface
This step takes just a little extra time, but is crucial if you want the smoothest texture and appearance!
The easiest and fastest way to remove all the foam and bubbles on the surface is actually to use a paper towel. Lightly drag a paper towel across the surface of the egg, and POOF! The bubbles are removed!
Tip #4: Cover the eggs and steam gently on medium heat
Some people use plastic wrap to cover the eggs, which works, but for a more eco-friendly solution, an upside-down plate works great. The cover here prevents condensation from dripping onto the egg surface.
Steaming on medium heat is key for a smooth texture and gentle cook, as high heat may cook the outside quicker and create air pockets, or worse, make the surface look like a moon crater!
Use this recipe as a guide, then adjust based on your setup
Remember that everyone’s stove, steamer, and tools may vary slightly, so I recommend using this as a guide, then fine tuning it based on your setup!
A few variables to consider that may affect your steamed eggs:
The type of dish you're using
I developed this recipe using a ceramic dish, which is relatively thick and a slower conductor of heat compared to something like stainless steel. If you're using a stainless steel dish to steam your eggs in, I recommend either:
- Reducing the cook time by 1-2 minutes, or
- Lowering the heat to medium-low (instead of medium)
Since stainless steel has a higher thermal conductivity than ceramic, it will cook the eggs quicker than eggs steamed in a ceramic dish.
How close the dish is to the steam
How close the dish is to the steam during cooking can impact how long it will take to steam the eggs through. If your dish is very close to the steam -- for example, if your setup is a dish that sits on top of a metal trivet in a pan or wok, then it will cook faster than a dish that sits on a bamboo steamer due to the direct contact to the steam.
The type of stove you're cooking on
I've successfully repeated this recipe on induction, electric, and gas stoves. However, if your stove's heat is vastly different from mine, you may have to adjust your heat level or cooking time. Start with this recipe as a guide and make adjustments!
If the steamed egg comes out looking like a moon crater, it's likely that the heat was too high.
If the steamed egg is still liquid in the middle after the recommended cook time, you may have to turn your heat up or cook for a little longer.
Check out my other popular steamed eggs dishes:
- Chinese steamed eggs with clams
- Chinese steamed eggs with shrimp
- Chinese steamed eggs with minced beef
If you enjoyed this Chinese steamed eggs recipe...
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Chinese Steamed Eggs
- 3 large eggs
- 2:1 ratio warm water to eggs (or low-sodium chicken broth)
- ¼ teaspoon salt
- ½ teaspoon chicken bouillon powder (skip if using chicken broth)
Prepare the egg mixture
- Place a large cup or bowl on a kitchen scale, set the unit to fluid oz, and crack the eggs into the cup. Add a 2:1 ratio of warm water to eggs. For example, if the eggs weighed 5 fluid oz in total, you’ll add 10 fluid oz of warm water.3 large eggs, 2:1 ratio warm water to eggs
- Season with salt and chicken bouillon powder (skip if using chicken broth). Beat thoroughly.¼ teaspoon salt, ½ teaspoon chicken bouillon powder
Steam the eggs
- Bring a pan of water (at least 2-3 inches high) to a boil. Lower to medium heat.
- Set up your steamer, and place a bowl or plate in the middle. Strain the egg mixture onto the plate. With a spoon, remove all the foam and bubbles on the surface.
- Cover the eggs with an upside down plate. Put the lid on the pan, and steam for 8 mins (time may vary slightly based on what plate you’re using). After 8 mins, turn off the heat but keep the lid on. Let the residual heat continue cooking for 3-5 mins.
- Check that the steamed egg is cooked through by lightly tapping the side of teh dish. It should be set, but slightly jiggle in the middle. If it still looks watery, steam it for a few more minutes. Once it's done, Carefully remove from the pan, then top with sesame oil, soy sauce, white pepper, and scallions. Enjoy!1 teaspoon sesame oil, 1 teaspoon soy sauce, scallions, white pepper, chili oil