Prep5 min
Cook10 min
Serves2
DifficultyEasy
Chinese steamed egg is less like scrambled egg and more like a delicate savory custard. The technique is simple: dilute the eggs, keep the heat gentle, and shield the surface from dripping condensation.
What you need
Ingredients
- 3 large eggs
- 225 ml warm water or unsalted stock
- ½ tsp fine salt
- 1 tsp light soy sauce
- ½ tsp toasted sesame oil
- 1 scallion, thinly sliced
No measuring jug? Measure the beaten egg, then add about 1½ times that volume of water.
How to cook it
Method
- Prepare the steamer. Set a rack in a covered wok or saucepan and bring enough water to a gentle simmer. The water should stay below the bowl.
- Mix gently. Beat the eggs just until the whites and yolks combine. Stir in the warm water and salt without whipping in lots of air.
- Strain and cover. Pour through a fine sieve into a shallow heatproof bowl. Skim off bubbles, then cover the bowl with a small plate or foil.
- Steam low and slow. Place the bowl on the rack, cover the pan, and steam over low heat for 10–12 minutes. Turn off the heat and rest for 2 minutes.
- Check and finish. The center should wobble slightly with no liquid pooling. Drizzle with soy sauce and sesame oil, then add scallion.
Watch the technique
See the texture before you steam
Daddy Lau demonstrates how water temperature, heat, and timing create a smooth steamed egg.
Video by Made With Lau. Watch on YouTube.
Small details
Success tips
Use warm liquid
Cold liquid slows cooking; hot liquid can set the egg before it reaches the steamer.
Control the steam
A violent boil creates bubbles and a honeycombed texture. Keep the water at a quiet simmer.
Cover the bowl
A plate or foil prevents condensation from pitting the otherwise smooth surface.