3 Easy Ways To Make the Viral Chinese Steamed Eggs

Chinese steamed eggs are one of those dishes that don’t get the recognition they deserve. They’re simple but deeply satisfying, a perfect example of how a few basic ingredients—eggs, water, and seasoning—can transform into something luxurious. The texture is the key: silky smooth, custard-like, and just delicate enough to jiggle. It’s a dish that reminds me of home, of quiet breakfasts with my family or late-night meals when something light but comforting was needed. No matter how often I make it, the magic never fades.

Unlike scrambled or fried eggs, Chinese steamed eggs have an almost weightless consistency. They’re soft in a way that isn’t just about cooking time but technique. The right ratio of eggs to liquid, the right steaming method, even the right temperature—all of these things matter. And while the basic version is delicious, there are endless ways to adapt it, from adding seafood to using different cooking methods when a steamer isn’t available.

The Classic Steamed Method

This is the way I first learned to make Chinese steamed eggs, and it remains my favorite. It’s the method that gives you that perfectly smooth texture, the kind where a spoon glides through without resistance. There’s no shortcutting the technique here, but once you get the hang of it, you’ll find yourself making this dish again and again.

Start by cracking four eggs into a bowl and whisking them well. You don’t want to introduce too much air—just enough to break up the whites and yolks until they’re fully combined. At this stage, some people strain the eggs through a fine mesh sieve to remove any remaining bits of egg white that might cause an uneven texture. I do this when I want an absolutely flawless custard, but if I’m in a rush, I don’t worry about it too much.

The key to smooth steamed eggs is the water ratio. The general rule is 1.5 parts warm water to 1 part egg, which means for four eggs (about 200 ml), you’ll need about 300 ml of water. The water should be warm—not boiling, not cold. Warm water helps the mixture blend smoothly and gives you that soft, uniform consistency.

Pour the egg mixture into a heatproof bowl. Now, set up your steaming contraption. If you have a bamboo steamer, great. If not, a metal steamer insert in a pot works fine. Bring the water in the pot to a gentle simmer—not a rolling boil, just enough to produce steam. Place the bowl in the steamer, cover with a lid, and let it cook for about 10 minutes on low heat. The eggs should be just set but still have a slight wobble in the center.

Take the bowl out carefully (it will be hot) and drizzle with a simple mix of soy sauce and sesame oil. Some people stop there, but I like to make a few diagonal cuts in the eggs so that the sauce seeps in, seasoning every bite. Sprinkle with chopped scallions, and you have a dish that’s both humble and elegant.

Steaming in a Frying Pan

Not everyone has a steamer, but that doesn’t mean you have to miss out. A frying pan works surprisingly well, though it requires a little extra attention. The trick here is to use a water bath method to gently steam the eggs while ensuring the right amount of moisture stays inside.

First, prepare the egg mixture exactly as you would for the classic method. Crack the eggs, whisk them, strain if you want, and mix with warm water in the right ratio. Then, instead of using a steamer, find a heatproof bowl or shallow baking dish that fits inside a frying pan. Pour the egg mixture into the dish and cover it tightly with plastic wrap. This step is important because frying pans don’t trap steam the way bamboo or metal steamers do. The plastic wrap helps create a micro-environment that mimics traditional steaming.

Fill the frying pan with about an inch of hot water. Carefully place the egg dish inside, making sure the water level stays just below the rim. Cover the pan with a lid and let the eggs cook on low heat for about 8 minutes. After that, turn off the heat and leave the eggs in the pan, still covered, for another 5 minutes. This resting time allows them to gently finish cooking without overcooking.

When you lift the plastic wrap, you’ll see the same glossy, wobbly texture as the traditional version. Drizzle with soy sauce and sesame oil, and you have a near-perfect dish.

Microwave Method (Yes, It Works)

Sometimes, I want Chinese steamed eggs without setting up a steamer or even using a pan. That’s when the microwave comes in handy. It’s not the traditional way, but when done right, it produces a surprisingly close result. The trick is controlling the power level so the eggs cook evenly without getting rubbery.

As always, start with the same egg mixture: four eggs, whisked with 1.5 times warm water. Pour it into a microwave-safe bowl and cover with plastic wrap, poking a few small holes with a toothpick to let steam escape.

Now, instead of just microwaving it directly, you’re going to create a water bath inside the microwave. Place the bowl of egg mixture inside a larger microwave-safe dish and add hot water to the outer dish until it reaches just above the egg level. This setup helps the eggs cook gently, just like in a traditional steamer.

Set the microwave to 50% power and cook for 6 minutes. Every microwave is different, so you might need to adjust the time slightly. The key is to stop cooking when the center is just set but still a little jiggly. If it’s not quite there yet, continue in 30-second intervals until it reaches the right consistency.

Remove the bowl carefully—it will be hot—and finish with the usual drizzle of soy sauce, sesame oil, and scallions. The result? A fast, easy version of Chinese steamed eggs that takes almost no effort but still delivers on flavor and texture.

A Few Extra Touches To Take Your Chinese Steamed Eggs To the Next Level

While the basic version is wonderful, Chinese steamed eggs can be customized endlessly. Adding seafood like shrimp or scallops makes it feel like a restaurant-quality dish. Some people add dried scallops (conpoy) for an umami boost, soaking them first to soften before incorporating them into the egg mixture. Another favorite variation is using chicken broth instead of water for an even richer taste.

For a heartier meal, I sometimes mix in cooked minced pork or top the eggs with lightly blanched vegetables like asparagus or bok choy. The possibilities are endless, but the core remains the same: a delicate, smooth texture that melts in your mouth.