Side Dishes

Steamed Egg (蒸水蛋)

Steamed Egg (蒸水蛋)

蒸水蛋, or Steamed Egg, is a simple yet delightful dish that graces many tables in Chinese households. Soft, silky, and incredibly comforting, it's almost like a hug in food form. Perfect as a quick breakfast or a side dish to any meal, its fuss-free preparation makes it a favorite for those who are new to cooking or simply pressed for time.
Course Side Dish
Cuisine Chinese


  • 3 large eggs
  • 350 ml water or chicken broth
  • 1/2 teaspoon salt or to taste
  • A dash of white pepper
  • 1 teaspoon sesame oil
  • Chopped spring onions for garnish optional

Optional Toppings:

  • A few shiitake mushrooms thinly sliced
  • A small amount of cooked shrimp
  • A sprinkle of chopped ham


Prepare the Egg Mixture:

  • Crack the eggs into a mixing bowl. Whisk them until well beaten.
  • Add water or chicken broth to the beaten eggs.
  • Stir in salt and white pepper. Mix well to combine.

Strain the Mixture:

  • For a silky texture, strain the egg mixture through a fine-mesh sieve into another bowl. This helps to remove any coagulated proteins and air bubbles.

Prepare the Steaming Setup:

  • Fill a large pot or steamer with enough water for steaming and bring it to a boil.

Pour the Mixture into a Dish:

  • Once the water is boiling, carefully pour the egg mixture into a heat-resistant dish suitable for steaming.

Optional Toppings:

  • If using optional toppings like mushrooms, shrimp, or ham, gently place them on top of the egg mixture at this point.

Steam the Egg:

  • Place the dish into the steamer. Cover with a lid or foil.
  • Turn down the heat to low, and steam for about 12-15 minutes or until the egg is set but still slightly wobbly in the center.

Finishing Touches:

  • Once done, carefully remove the dish from the steamer (it will be hot). Drizzle a teaspoon of sesame oil over the top for added flavor.

Garnish and Serve:

  • Optionally, garnish with chopped spring onions before serving.

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