Chinese Steamed Egg (蒸水蛋)

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Smooth Silky Savory Egg Custard 

Ready : 15  mins [Prep : 5 mins † Cooking : 10 mins] Printable Recipe


This humble plate of Chinese Steamed Eggs (蒸水蛋) garnished with sliced spring onions, drizzled with a few drops of light soy and Sesame oil is simply irresistible. The truth about this simple appearance of Chinese steamed eggs is kinda deceiving as it takes quite a bit of patience to steam up a plate of silky smooth soft custard. A good Chinese steamed egg custard should be jiggly, kinda like yellow Gelatin or Flan and looks super delicate and elegant. It is easy to prepare with just two ingredients – Eggs and water; but difficult to cook to perfection. Here’s The VianD take on “Chinese Steamed Egg (蒸水蛋)” – the most basic version.



  • 3 medium-size Eggs.


  • Light soy, Salt, a dash of cooking oil, Sesame oil and Oyster sauce, All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!


“There are two main factors that will determine the outcome of a dish of silky, custard-looking steamed eggs. Firstly, the Water/Egg ratio and secondly, the Heat required. The VianD has no secret/magic/scientific recipe for making a dish of good steamed eggs but this is the way – both my beloved grandma/mother does it and The VianD simply followed and the result; always to perfection (well, at least to The VianD opinion 😋)!!”

  • Water/Egg ratio – Using a normal Chinese rice bowl, cracked an Egg into it and top with boiled room temperature water to about 3/4 full (see picts below) – do the same for each Egg.
  • Heat – Low/Medium heat. Absolutely, no high heat !!!

  • Step 1 : Start by mixing the Water/Egg ratio and transfer into a large bowl. Then add all the Seasoning Ingredients except Sesame oil. Mix and beat the Eggs well, making sure everything is well-incorporated. DO NOT over-whisk, U really do not want to incorporate too much air into the Eggs. Strain the mixture through a sieve into a steam-proof dish – just to remove any impurities and air bubbles.
  • Step 2Set up a rack with water in a steamer. You may need a higher rack that would suspend the dish above the water surface (water should not touch the dish). Bring the water to a boil over high heat. Turn the heat to low/medium, then place the dish with beaten eggs on a rack and steam for about 8-10 mins, depending on the heat and thickness of the Eggs. U can check if the Eggs are cook by inserting a tiny skewer in the middle, if no runny Eggs mixture, it’s cook. Drizzle a dash of Sesame oil and light soy, garnish with sliced Scallion and ur plate of silky smooth savory “Chinese Steamed Egg” is ready to be served hot.

Copyright © 2014 The VianD · All Rights Reserved


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