Chinese Steamed Egg Recipe
Prep time
Cook time
Total time
Make delicious silky smooth eggs with this easy Chinese Steamed Egg Recipe
Recipe type: Egg Recipe
Cuisine: Chinese
Serves: 6
  • 4 eggs
  • 12 half egg-shells of cooled boiled water/low sodium stock (or 6 half-shells of water and 6 half shells of stock)
  • Salt to taste if not using stock/seasoning
  1. Whisk eggs in a bowl. Strain them through a sieve into a steaming bowl (mine was about 3-inch deep bowl) to get rid of bubbles.
  2. Pour in water/stock to beaten eggs and stir till well combined. Remove any bubbles with a spoon. Seal with a cling wrap/foil.
  3. Get your wok ready by filling it with about ⅓ full with water. Cover and bring water to a rapid boil.
  4. Place the eggs on the steamer and put it on top of the wok. Reduce heat to medium-low and steam for about 15 minutes.
  5. Turn off the flame and remove your bowl from the steamer. To check whether the eggs are set, give the bowl/dish a gentle shake. It should be jiggly yet firm.
  6. To serve, drizzle with sizzling hot shallot oil and a few drops of soy sauce.
Cooking Notes
1. I used 4 eggs in this recipe but if you're using more or less eggs, please adjust the water/stock accordingly. For every egg that you use, add in 3 half egg-shells of cooled boiled water/stock.
2. To make shallot oil, cut up some shallots finely and fry them till golden brown and fragrant. Remove from oil and drain on paper towels. The hot oil is now infused with the aroma of the fried shallots. Drizzle some of the hot shallot oil on the steamed eggs and sprinkle some crispy fried shallots on top. Once cooled, store remaining fried shallots in an air-tight container to retain its crisp texture.
Recipe by Souper Diaries at