Silky Steamed Eggs Recipe

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Chinese Home Cooking 

Chinese steamed egg recipe

It’s silky, smooth, savoury, eggy and pairs perfectly with rice. 

Chinese steamed egg is a household favourite because it’s just so easy to eat! It’s like vanilla ice-cream – everyone loves it! 

But making steamed eggs silky smooth requires some know-how. Once you know the tricks then it becomes a piece of cake.

Easy 3 Cup Chicken


Serves 2 
3 eggs 
300ml warm water  
½ teaspoon of white pepper 
½ teaspoon of chicken bouillon 
Pinch of salt 
Optional add on: 
Chopped spring onions 
Half a tablespoon soy sauce 
Half a tablespoon sesame oil 


1. Put the kettle on and boil some water. Once the water is boiled, add 100 ml of the boiled water into a measuring cup, and 200 ml of room temperature water into the same cup. Set aside. 

2. Prepare your steamer by putting your steamer rack into your pot or deep saucepan, and place your shallow dish on top of the steamer rack. Add water in, then turn on your stove and wait for the water to boil

3. In the mean time, crack 3 eggs in a large bowl and whisk lightly. 

4. Gradually add about 150ml of warm water into your egg mixture until fully mixed. Then add your white pepper, chicken bouillon and salt into your egg mix.  

5. Add the remaining warm water into your egg mixture and stir. 

6. Grab a sieve and hold it over your shallow dish and gently pour your egg mixture in. Let the water boil until it’s bubbling hot for a good minute before turning the stove down to medium heat and placing the lid on. 

7. Let your egg steam for roughly 7min. (This depends on how deep your dish is) 

8. Serve with chopped spring onions and a dash of sesame oil or soy sauce to your taste. 

Janice Fung

Janice Fung

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