This Chinese Steamed Water Egg Recipe is a classic and beloved dish in Chinese cuisine. Known for its silky smooth texture and delicate flavor, this savory custard is both simple to prepare and deeply comforting!
I typically like to eat steamed eggs in the morning for a protein-packed breakfast. But these are honestly delicious at any time of the day! You can eat them for a light, easy to make lunch, or even a delicious dinner.
If you are cooking for more than just yourself, you can split this with another person and serve along side some other side dishes like seared shrimp, rice and veggies. Or, double the recipe if you need some steamed eggs for the whole family!
Usually I can't eat more than 2 eggs maximum in one sitting, but steaming the eggs makes them so much easier to eat! If you need a filling, savory breakfast, this Chinese steamed water egg recipe is perfect for you!
What are steamed eggs?
Chinese steamed eggs, also known as water eggs, are simply steamed eggs! Steaming the eggs that have been mixed with a little water (or broth) makes them soft and silky, giving them a texture almost like pudding. Top them off with some soy sauce, chili oil, sesame oil and scallions for an extra punch of flavor!
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Ingredients
For this Chinese steamed egg water recipe, you will need:
- Eggs: I used organic valley eggs, but you can use any eggs you have on hand!
- Water: It is traditional to add water to these steamed eggs. However, you can add chicken broth for a little extra flavor if you prefer!
- Salt: Add a bit of salt to the eggs to season them slightly.
- Toppings: Top the steamed eggs off with coconut aminos or soy sauce, chili oil, chopped scallions and sesame oil! Feel free to add additional toppings such as a sprinkle of sesame seeds!
How to Make Chinese Steamed Water Eggs
Here are the simple step by step instructions to make this Chinese steamed water eggs recipe:
Step 1: Whisk together eggs, salt and water until combined. Strain through a fine mesh sieve to remove any clumps.
Step 2: Pour the egg mixture into a heat-safe dish. Use a spoon to remove any air bubbles.
Step 3: Add it to a steamer and steam for 15-20 minutes or until the eggs have set and jiggle slightly.
Step 4: Remove from the steamer and top with sesame oil, soy sauce or coconut aminos, chili oil and scallions. Enjoy!
Pro Tip: I used the steamer portion of my Our Place pan, however, if you do not have a steamer you can take some aluminum foil, crumple it into 3-4 small balls, place them together at the bottom of a large pot and place the heat-safe dish on top of it. Add water and steam as normal. Alternatively, you can try my microwave steamed eggs recipe instead!
Tips for the Perfect Steamed Eggs
- Thoroughly mix the eggs and water together. To avoid wasting egg whites at the end when straining it through a fine sieve, you want to make sure that you are thoroughly whisking the eggs and water so they are full combined.
- Steam over a low heat. It is best for these eggs to cook gently. If they heat up too quickly, they won't be as soft and smooth!
- Don't skip the straining! This ensures a silky smooth egg custard and will remove any of those clumpy pieces of egg.
- Remove air bubbles before cooking. The air bubbles will affect the final look! You can disregard this if you don't mind, but if you're looking for a smooth finish top, use a spoon to scoop out any tiny air bubbles and discard. Alternatively, you can use a napkin and gently place them on the air bubbles to remove them!
- Make sure the eggs are covered inside the steamer! While it may seem excessive to cover the eggs inside a covered steamer, it is necessary to get the smooth silky egg finish. We cover the steamer with a lid so the eggs steam and cook evenly, while the lid that covers the eggs will help to ensure water droplets do not drop onto our steaming egg, causing a bubbly crater-like finish.
Storage Recommendations
Steamed eggs are best at the time of preparing, however, you can store them for later if needed. Store any leftover Chinese steamed water eggs in an airtight container in the refrigerator for up to 2 days. Gently reheat in the microwave or steamer before eating!
Equipment Needed
Here's the equipment you need to make these easy Chinese steamed water eggs:
- Heat-Proof Dish - You need a ramekin or cocotte that is large enough for this mixture but small enough to fit into the steamer!
- Fine Mesh Sieve - Use a fine mesh sieve to remove any lumps from the eggs!
- Steamer - You can use a traditional steamer or a large pot with aluminum foil rolled into balls with a heat-safe dish on top. Add water and steam as normal.
FAQ
The eggs are done cooking when the mixture is set, but still slightly jiggly in the middle! The less jiggly the center, the firmer your eggs and the more set it will be! The cooking time is a range for how runny or firm you want the eggs.
Coconut aminos is often known as a gluten-free, Whole30-friendly, soy sauce-replacement that tastes, well, very similar to soy sauce! It comes from the sap of the flowers on a coconut tree. Coconut aminos are natural, have a slightly sweet taste, so they do not have nearly as much sodium as soy sauce does. That makes it a lower-sodium substitution for soy sauce!
After cooking the steamed water eggs, you can serve them with shrimp for more protein or rice and a variety of vegetables!
There are a few things that might have gone wrong! It could be from high-heat during steaming, over mixing, or not straining the mixture. Ensure you whisk your eggs thoroughly, strain mixture, and cover the eggs inside the steamer for best results!
More Recipes to Try
Looking for other recipes? Give these a try:
Chinese Steamed Water Egg Recipe
Ingredients
- 4 eggs
- 1 ¼ cup water or chicken broth
- ½ teaspoon salt
- coconut aminos or soy sauce
- chili oil
- chopped scallions
- sesame oil
Instructions
- Whisk together the eggs, salt and water until combined. Strain through a fine mesh sieve to remove any clumps.
- Pour the egg mixture into a heat-safe dish. Use a spoon to remove any air bubbles.
- Add it to a steamer and steam for 15-20 minutes or until the eggs have set and jiggle slightly.
- Remove from the steamer and top with sesame oil, soy sauce or coconut aminos, chili oil and scallions. Enjoy!
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