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a bowl of Chinese steamed eggs
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5 from 15 votes

Chinese steamed eggs (蒸蛋羹)

Smooth, slippery and heavenly soft, Chinese steamed eggs requires minimum ingredients yet delivers a delicate look and flavour. Learn how to make it flawlessly.
Prep Time3 mins
Cook Time10 mins
Total Time13 mins
Course: Breakfast
Cuisine: Chinese
Keyword: Eggs
Servings: 2 servings
Calories: 68kcal
Author: Wei Guo


  • 2 eggs beaten
  • Warm water double volume of the beaten eggs (see note 1 & 2)
  • 1 pinch salt
  • 1 teaspoon chive finely chopped (optional)
  • 2 teaspoon light soy sauce
  • 2 drop sesame oil

Extra garnish (optional)

  • Prawns peeled and deveined
  • Asparagus & carrot


  • Pour warm water into the beaten eggs. Add salt then stir well.
  • Through a sieve, pour the mixture into 2 small serving bowls. Sprinkle chive over if using.
  • Cover the bowls with cling film. Pierce to allow the steam to escape (see note 3).
  • Steam for 10-12 minutes over a gentle heat (place the bowls in when the water starts to boil).
  • Season with light soy sauce and sesame oil (if you wish, cut through the curd several times to let the sauce penetrate). Serve warm.
  • If using extra garnish: Steam the egg as usual for 7 minutes, then place in prawns and vegetables. Steam for a further 3 minutes.


1. The egg water ratio should be around 1:2 in volume. For example, 2 beaten eggs (medium-sized) measures around 100ml, so you’ll need 200ml of water.
2. Ideally, the water should be at around 45°C (113°F). You can achieve this by mixing equal parts of boiling water and tap water.


Serving: 1serving | Calories: 68kcal