Name: Chinese Steamed Egg
Prep time: 5 min
Cook time: 15 min
Ingredients: 4 eggs; 1 teaspoon of salt (approximately 3g); 1 teaspoon of white vinegar; Warm water (between 104°F and 122°F); Oil (to taste); Light soy sauce (to taste)

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Chinese steamed egg is silky and smooth, a completely different take from your regular breakfast eggs. It is steamed for about 15 minutes and drizzled with a combination of olive oil and light soy sauce. Have this as an appetizer or main meal and pair it with rice or noodles.

What To Know About Silky Steamed Egg

Chinese steamed egg is made with eggs, salt, white vinegar (optional), and warm water. When this mixture is steamed, it gives you a heavenly texture similar to a smooth and velvety custard. It is topped with a light seasoning, including olive oil or sesame oil and light soy sauce.

Basically, the eggs are beaten and mixed with salt, white vinegar, and warm water. The ratio of the eggs to warm water should be 1:1.5. Moreover, it should be warm between 104°F and 122°F. Once the water boils in the steamer, the egg mixture is steamed for 10 to 15 minutes.

Its comforting melts-in-your-mouth texture makes it the perfect dish for anyone feeling under the weather since it does not require heavy chewing. You can also use this recipe for a quick simple breakfast. I like to enjoy this dish with steamed rice or noodles, paired with other Chinese dishes such as Traditional Chinese Beef Chow Fun.

My two little girls absolutely adore my steamed eggs for their delightful soft and smooth texture. They often excitedly compete to enjoy this dish and love pairing it with rice.

If you’re in a hurry, you can try my microwave-steamed egg recipe, which only takes 10 minutes. Alternatively, you can elevate your steamed egg game with my Steamed Egg with Minced Pork recipe.

All About The Ingredients Of Silky Steamed Egg

This recipe calls for 6 main ingredients: eggs, salt, white vinegar, warm water, oil, and light soy sauce. Adjust these ingredients according to your desired taste. You can also swap them with other closest alternatives to fit your needs.

Eggs: Use medium to large eggs. The number of eggs should match the egg-to-water ratio (1:1.5) to ensure the best firm texture. If you want it to be less firm, use more water. The eggs are beaten until smooth. However, do not over-mix the eggs as these will create air bubbles that will ruin the texture. After mixing the eggs with the water, you can remove the bubbles on top using a strainer.
Salt: Salt is used to enhance the flavor of the eggs and it is crucial for the proper solidification of the eggs. You can use sea salt, kosher salt, or table salt. For extra umami and salty flavors, you can swap salt with fermented salted shrimp.
White vinegar: The purpose of vinegar is to serve as a stabilizing agent with its acidic properties. It helps avoid foaming and overbeating. You can use white vinegar or cider vinegar.
Warm water: As mentioned, the water temperature should be between 104°F and 122°F. Using warm water is key in combining the beaten eggs well with the water for a smooth texture. For a stronger chicken flavor, you can swap water with chicken broth instead.
Toppings: I drizzled the steamed egg with a bit of olive oil and light soy sauce. You can also use sesame oil for a touch of Asian, chili oil, and chili garlic. The eggs can also be topped with chopped green onions, dried bay scallops, and cilantro.

Ingredients And Kitchenware You Need

This recipe is one of the most convenient recipes to make since it only requires basic kitchenware, including chopsticks or a whisk for stirring, a mixing bowl, a strainer, and a plate or foil cover. You will also need a steamer to steam the eggs. However, you can also steam without a steamer in 5 ways: pan with steamer rack, microwave, pan with sieve, rice cooker, and instant pot.

These are the ingredients to prepare:

4 eggs
1 teaspoon of salt (approximately 3g)
1 teaspoon of white vinegar
Warm water (between 104°F and 122°F)
Oil (to taste)
Light soy sauce (to taste)

How To Make Chinese Silky Steamed Egg (蒸蛋羹)

You can do the recipe in less than 30 minutes in 10 easy steps. Simply beat the eggs, mix it with the salted warm mixture, and steam for 10 to 15 minutes. Watch how I did it with my Instagram or TikTok tutorial videos.

In a bowl, beat the eggs until the yolk and white are mixed. You can use chopsticks or a whisk to do this.
In a separate bowl, mix salt, white vinegar, and warm water. The water should be between 104°F and 122°F, following the egg-to-water ratio of 1:1.5. This ratio is expressed in terms of volume.
Pour the salted warm water into the beaten eggs and mix well.
Skim off any bubbles using a strainer. The egg mixture should be smooth without bubbles. If you’re aiming for perfection, you can sieve the egg mixture for an even smoother texture. However, I’m a bit lazy and don’t do it often.
Prepare the steamer with water and bring to a boil.
Once the water boils, turn off the heat to avoid potential injuries from the steam and place the egg mixture in the steamer basket. Cover it with a plate.
Cover the steamer with a lid, turn on the heat again, and steam for 10 to 15 minutes.
After steaming, turn off the heat and let it sit in steam for an extra 2 minutes. Do not open the lid or the heat will escape.
Take out the steamed egg and slice it into squares, like a crisscross pattern. In this way, the toppings you add will sip into the egg and spread out evenly.
Finish by drizzling olive oil or sesame oil and adding light soy sauce for a delightful mild taste. Give it a good shake to spread the toppings on all corners of the steamed egg.

For more egg dishes, try these delicious recipes as well: Cantonese Steamed Egg Custard Buns (Nai Wong Bao), 15-Minute Bitter Melon Stir-Fried With Eggs, and How To Make Creamy Egg Pudding.