These Chinese steamed eggs are soft, jiggly, and very simple to make. Four eggs can stretch a long way — no fancy ingredients required, just eggs, water, a bit of seasoning, and a few aromatics. This is an inexpensive, comforting dish that’s perfect for students or anyone looking for a quick, satisfying meal.
How long to cook Chinese steamed eggs?
Cooking time varies with the number of eggs and the size of your container. I used a container roughly 9 x 6 x 3 inches and steamed 4 eggs mixed with water measured using egg shells. In the video I originally suggested 10–12 minutes, but the correct time for my setup was closer to 15 minutes. Check the center—when the eggs are set, the custard will still jiggle slightly but should spring back when you nudge the container. It should move like a wobble instead of flowing like liquid.
How to measure water for Chinese steamed eggs
I measure water using the intact egg shells. The ratio I use is 2.5 egg-shell measures of water per egg. When you crack the eggs, keep one shell mostly intact with a small hole so you can pour water into it and use it as your measuring cup.
How to set up a steamer
I used my oven’s steamer function. If you don’t have one, heat a layer of oil in a deep wok and place a round metal rack inside. Once the water (or oil under the rack) is boiling, set the covered container on the rack and steam until done.
Aromatics to finish the steamed egg
After steaming, add aromatics on top and pour a few tablespoons of hot oil over them to release their fragrance and deepen the flavors.
Green onions
Finely chopped green onions are essential. Their fresh aroma and mild bite lift the delicate egg custard and are an inexpensive, high-impact garnish.
Birds eye chili
Not traditional but delicious: about half a bird’s eye chili brings a sharp heat that complements the eggs. These chilis are very spicy—remove the seeds or use less if you prefer milder heat.
Soy sauce
If you skip other aromatics, at least add soy sauce. Its umami and saltiness pair perfectly with steamed eggs and finish the dish nicely.
Chinese Steamed Eggs
Ingredients
- 4 large eggs
- 10 egg shells of water (room temp) — measured using an intact shell
- 1 tsp chicken bouillon powder
- 1 pinch salt
- 1 bunch green onions, chopped
- ½ bird’s eye chili, thinly sliced (optional)
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 2 tbsp hot oil (for pouring over aromatics)
Instructions
- Crack 4 eggs into a bowl, keeping one shell mostly intact so you can use it to measure water.
- Using the intact shell, pour 10 egg-shell measures of water into the same bowl or container with the eggs.
- Add chicken bouillon powder and a pinch of salt, then mix until fully combined. For an extra-smooth texture, strain the mixture through a fine sieve.
- Cover the container with tin foil and steam for about 10–15 minutes, depending on container size, until the center is set but still slightly jiggly.
- Remove from the steamer and let it rest for 2 minutes.
- Top with chopped green onions, sliced bird’s eye chili, and minced garlic. Carefully pour 2 tablespoons of hot oil over the aromatics to sizzle them and release their aroma.
- Finish with a drizzle of soy sauce to taste and serve warm.
Additional Info
Course: Appetizer, Main Course
Cuisine: Chinese
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