Hi everyone. My name is Huyi, and I come from a small city in China. This is my first recipe on this blog. I've chosen a simple yet delicious traditional Chinese dish: Chinese steamed egg. In my memory, my mother often made steamed eggs for me when I was little. Even now, it remains one of my favorite dishes.
Steamed egg pudding, also known as θΈθ(zheng dan), is one of the most popular home-style dishes in China. It has a smooth and delicate texture, a light flavor, and is the kind of simple food that evokes warmth and nostalgia. Today, I'll share it with you.
What is the taste of Chinese Steamed Egg?
This is a savory egg dish gently steamed until it sets into a smooth, silky consistency. It’s often compared to the Japanese chawanmushi, but the Chinese version is usually simpler, without added broth or dashi.
In many Chinese households, steamed egg is a daily staple—served as part of breakfast, lunch, or dinner. It pairs beautifully with rice and vegetables, and it’s particularly loved by children and the elderly because it’s tender, light, and easy to digest.
Required Ingredients and Seasonings
2-3 eggs, preferably fresh eggs at room temperature.
1/4 teaspoon salt
1.5 to 2 times the amount of warm water as eggs
1/2 teaspoon soy sauce
A pinch of chopped green onions
Tips: Green onions are added for flavor; you can omit them if you don't like them. Soy sauce can compensate for insufficient salt.
Cook Steamed Eggs Step-by-Step
Step 1: Beat the Eggs
Crack 2-3 eggs into a bowl and add 1/4 teaspoon of salt. Then mix the egg whites and yolks with the salt. Stir well; this will ensure the steamed eggs are smoother and more tender.
Step 2: Add Warm Water
Slowly pour warm water into the egg mixture while gently stirring. The ideal ratio is 1.5 to 2 parts water to 1 part egg. Stir the water and egg mixture well.
Step 3: Strain the Mixture
Next, pour the egg mixture through a fine sieve into another bowl. This effectively removes air bubbles, ensuring a silky smooth texture after steaming and preventing honeycomb-like holes.
Step 4: Seal with plastic wrap
The strained egg mixture should look like milk tea. You need to seal the bowl containing the egg mixture with plastic wrap. It doesn't need to be completely sealed; we just need to prevent condensation from dripping onto the egg mixture and causing dents.
Step 5: Steam Gently
Bring water to a boil in a steamer or wok, then reduce to a simmer. Place a steamer rack in the pot, then place the bowl of eggs on the rack. Cover the pot and steam for 10-12 minutes. The exact time depends on the amount of egg mixture and the depth of the bowl. To check if it's cooked, gently shake the bowl; the surface of the egg mixture should slosh slightly, but no liquid should drip.
Step 6: Add Toppings
Once cooked, drizzle with some soy sauce, sprinkle with chopped green onions, and enjoy while it's hot!
The key to successfully making Chinese steamed eggs
Many beginners often fail to achieve restaurant-quality results when cooking this dish because they make mistakes in the details. Theoretically, this is a very easy dish to make, but even with such simple recipes, the devil is in the details. Mastering the following key factors will guarantee 100% success.
1. Use the appropriate water ratio. Stick to the golden ratio of 1.5–2 parts water for each part egg. More water makes it softer; less makes it firmer.
2. Add warm water instead of cold water. The ideal temperature for warm water is between 40 and 60 degrees Celsius. If it is too hot, the egg mixture will be cooked prematurely.
3. Avoid over-steaming. Overcooked steamed eggs become spongy and lose their delicate texture.
4. Control the temperature. Use medium-low heat when steaming. Too much heat creates bubbles and cracks.
Flavor Variations
One of the best things about Chinese steamed egg is its versatility. You can easily customize it to suit your taste:
Savory Style: Mix in minced pork, mushrooms, or dried shrimp for added umami.
Seafood Style: Add pieces of crab meat or shrimp for a delicate, ocean flavor.
Sweet Version: Replace salt with sugar, add milk, and steam for a dessert-style egg custard.
Soy & Scallion Style: Drizzle light soy sauce and sesame oil over the top, and garnish with scallions for the classic Cantonese touch.
These variations allow you to enjoy this dish again and again, each time with a fresh twist.
Nutrition Information
Chinese steamed egg is not only delicious but also nutritious. It’s high in protein, low in fat, and packed with essential amino acids. The steaming method requires no oil, making it a healthier alternative to fried or baked egg dishes.
Because it’s easy to chew and digest, it’s often recommended for children, the elderly, and anyone recovering from illness. You can make it even healthier by using less salt or adding chopped vegetables for extra nutrients.
Enjoy your meal
Chinese steamed egg is the perfect example of how simplicity can yield perfection. With just eggs, water, and gentle heat, you can create a silky, smooth. So next time you crave something light yet satisfying, skip the takeout and make this classic Chinese steamed egg at home. You’ll be amazed at how such a humble dish can bring so much comfort and flavor to your table.
i did it
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