Steamed Egg

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Known as steamed water egg in Hong Kong, this classic Chinese dish makes for a soft and silky comfort food.

Let's start cooking!

Crack egg into a metal bowl

Step 1- Beat the eggs

  • Crack the eggs into a large bowl, add salt or soy sauce to taste, and beat for at least 1 minute until fluffy.
Beat egg with chopsticks in a metal bowl

Step 2- Combine stock with the egg mixture

  • Add water, stock, egg mixture and 1 tsp of sesame oil into a bowl. Whisk until well combined.
    Whisking the egg will result in a lovely, airy texture for your steamed egg.
Pour egg into a steaming rack in a wok

Step 3 - Steam the egg

  • Place dish on a steaming rack in a wok filled with boiling water over high heat.
  • Ensure the water doesn’t bubble over into the bowl while steaming.
Before steaming the egg, slowly pour egg mixture through a fine mesh strainer into a heatproof dish. This prevents bubbles from forming, and gives you a glassy surface
  • Turn the heat down to a simmer and steam for 3 minutes.
  • Shut off the heat but let it stand for 14 minutes with the lid firmly covered.
Top with fried shallots for more flavor.

Plate and Serve!

Steamed egg in a porcelain bowl in a bamboo steamer

Carefully remove your dish with a dish clip. Garnish with chopped spring onions and serve.

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