Chinese steamed eggs (蒸水蛋) is a simple dish with just water and eggs, and is deceptively difficult to perfect. When cooked perfectly, the eggs would be just firm and silky and smooth in texture.

I believe the key point’s in mastering this dish are:

• Using a ratio of egg to water of 2:3
• Covering the dish with aluminum foil
• And applying very low heat to slowly steam the eggs

Give my recipe a try, and I am quite certain you will be able to achieve silky and smooth eggs!

Chinese Steamed Eggs

3 large eggs
175mL – 300mL pre-boiled water, cooled*
1/8 tsp salt
dash of olive oil
dash of white pepper
dash of sesame oil

Garnish
dash of soy sauce
2 sprigs green onions, thinly sliced

Beat the eggs in a measuring cup. Note the measurement of the beaten eggs and use 1.5x of cooled pre-boiled water (eg. 150mL eggs => 225mL water). Add the water to the egg.

Mix in the salt, a dash of white pepper, a dash of olive oil and 2-3 drops of sesame oil. Pour the egg mixture into a shallow plate. Cover the plate with a piece of aluminum foil, ensuring the foil doesn’t touch the egg mixture.

Place a steam rack into a wok and add water (the water level should be just below the rack). Cover the wok and boil on high heat.

Once the water boils, place the egg mixture carefully onto the rack. Cover and steam on high for 2 minutes.

After 2 minutes, turn off the heat and let the egg mixture to continue to steam on the residual heat for another 20 minutes. DO NOT remove the wok cover during the steaming process.

Carefully remove the dish from the wok and gently shake the dish to check if the egg’s are coagulated.

Pour a dash of soy sauce over the egg mixture and top generously with the green onions.

*Because eggs vary in size, the amount of water used will vary

You can make variations of this dish by adding minced pork, conpoy (dried scallops 乾瑤柱), preserved eggs or even substituting the water with chicken stock.