Chinese Microwaved Egg Whites are like my Chinese Steamed Water Egg Recipe, but made of only egg whites! They have a similar but firmer custard-like texture as traditional steamed eggs, but are higher in protein and lower in fat! Top them off with savory sauces and aromatic scallions for a satisfying breakfast or snack.
These Chinese steamed water egg whites are another version of my traditional Chinese steamed water eggs recipe! Since these are made in the microwave, they are simple and quick to whip up for a satisfying, high protein breakfast or snack! This is also the perfect recipe if you need to use up any leftover egg whites from other recipes like creme brûlée or even my Pumpkin Pie Caramel Pudding!
The egg whites in this recipe turn out soft, silky, and custard-like, making this a comforting and delicious way to enjoy egg whites. To make this a larger meal, try serving them with rice and veggies, or with a simple protein like chicken or shrimp!
Jump to:
Ingredients
To make these easy microwave steamed egg whites, you will need:
- Egg Whites: You can separate the egg whites from the yolks by using whole eggs, or you can use cartoned egg whites for ease.
- Water/Broth: Water or broth adds a little bit more liquid and keeps the eggs soft and moist.
- Salt: Add salt to taste! If you are using broth, you will need less salt.
- Toppings: Top your Chinese steamed egg whites with scallions, soy sauce or coconut aminos, chili oil, and sesame oil for a flavor-packed meal!
See recipe card for quantities.
Equipment
- Fine Mesh Sieve - If you don't own one, just make sure that the egg whites are whisked well to avoid any clumps.
- Microwave - If you don't have a microwave, you can use my traditional steamed egg water recipe instead!
- Two Microwave Safe Dishes - One needs to be bigger than the other, and both need to fit in the microwave! I used a shallow bowl with a square glass Pyrex dish.
How to Make Microwave Steamed Egg Whites
Step 1: Whisk together the egg whites, salt and water/broth until combined. Strain through a fine mesh sieve to remove any clumps.
Step 2: Pour the egg white mixture into a heat-safe dish. Use a spoon to remove any air bubbles. Cover with plastic wrap and prick holes in it using a toothpick.
Step 3: For this next step, we are creating a water bath. Use a water boiler to boil water, then add the egg white bowl inside the baking dish and pour the water into the baking dish, up until it's past where the egg whites are.
If you only have a microwave to heat up water, see the full recipe below for how to set up a water bath.
Step 4: Microwave at 50% power level or 500 watts for 5 minutes. Time may vary depending on different microwaves.
Step 5: Once you see that the egg whites are mostly set in the center, carefully remove it from the water bath. Top with sesame oil, soy sauce or coconut aminos, chili oil and scallions. Enjoy!
Hint: Be extremely careful putting the hot water bath in the microwave, as well as taking the finished steamed egg whites out of the microwave and out of the water bath! It will all be very hot.
Tips for The Best Steamed Egg Whites
- Using a water bath is key! The water bath ensures gentle, even cooking. Be careful not to skip this step, as direct heat will overcook the egg whites and make them rubbery, not smooth and silky!
- Keep an eye on the egg whites while they are cooking. Since some microwaves will be stronger, be sure to keep an eye on the egg whites. If you know your microwave is strong, you can check them at the 4 minute mark to see if they are mostly set. You still want them to be slightly jiggly!
- Strain and remove air bubbles for smoothness! To achieve the silkiest texture, be sure to strain the whisked egg whites through a mesh sieve and also remove the air bubbles from the top of the egg whites with a spoon.
Storage
Microwave steamed egg whites are best consumed fresh right after you make them! However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving, but be careful, since they can overcook easily.
FAQ
Steamed eggs, commonly referred to as water eggs, are a Chinese staple! Generally they are made by combining eggs with water or broth and then steaming them until set and slightly jiggly. This particular recipe is made with just egg whites for a high-protein option.
Yes, you can! The dish will turn out richer and slightly more custard-like if you use whole eggs. If you want to use whole eggs, follow my microwave steamed egg recipe.
More Recipes to Try
Looking for other recipes? Be sure to try these:
- 10 Minute Microwave Flan
- Scallion Pancake Breakfast Wrap
- Vietnamese Garlic Noodles
- Pumpkin Pie Caramel Pudding
Chinese Steamed Egg Whites
Ingredients
- ½ cup egg whites
- ½ cup water or broth
- ¼ teaspoon salt
- scallions
- soy sauce or coconut aminos
- chili oil
- sesame oil
Instructions
- Whisk together the egg whites, salt and water/broth until combined. Strain through a fine mesh sieve to remove any clumps.
- Pour the egg white mixture into a heat-safe dish. Use a spoon to remove any air bubbles. Cover with plastic wrap and prick holes in it using a toothpick.
- For this next step, we are creating a water bath. I used a water boiler to boil water, but if you don't have one and only have a microwave, place the egg filled bowl inside a large microwave-safe baking dish. Add tap water to the baking dish until the water surpasses where the egg is inside the bowl, but being careful not to overflow it. Remove the egg white-filled bowl, since this was a reference for the amount of water you need. Microwave the water until it's boiling hot. Remove it from the microwave and carefully place the egg bowl in the center of the baking dish. If you are using a water boiler, you can add the egg white bowl inside the baking dish and pour the water into the baking dish, up until it's past where the egg whites are.
- Microwave at 50% power level or 500 watts for 5 minutes. Time may vary depending on different microwaves.
- Once you see that the egg whites are mostly set in the center, carefully remove it from the water bath. Top with sesame oil, soy sauce or coconut aminos, chili oil and scallions. Enjoy!
Ashley says
Thank you so much for this recipe! I've been obsessed with steamed eggs recently and was able to make the perfect one for lunch today. Added some gochujang tofu crumbles I had in the fridge and it was delicious!
trangskitchentable says
Hi Ashley-- thank you so much for trying it and leaving a review! Glad to hear you enjoyed it and love the gochujang tofu crumble addition! 🙂
-Trang