The Steamed Eggs My Dad's Made 100,000 Times

Ingredients

• 4eggs
• 480 ml (2 cups)warm water
• 2 stalksspring onions
• 2.5 ml (½ teaspoon)salt
• 2.5 ml (½ teaspoon)chicken bouillon
• 15 ml (1 tablespoon)oil
• 1 dashwhite pepper

Instructions

1. 1

   Chop spring onions

   Chop the spring onions and set them aside to use as a garnish at the end.

2. 2

   Set up wok

   Bring water to the boil in a wok. Put in a steamer rack and place the bowl you will use for the eggs on top.

3. 3

   Mix the eggs

   Crack the eggs into a bowl. Add the salt, chicken bouillon and oil, then begin mixing with a fork or chopstick.

4. 4

   Add warm water

   Add the warm water to the eggs and mix it in. This step is important for the texture of the finished eggs.

5. 5

   Begin steaming

   Check that the water in the wok is boiling and keep the heat high as you start steaming the eggs.

6. 6

   Wait for boiling

   Cover the wok and leave the heat on high until the water comes back to the boil; this should take 1–4 minutes.

7. 7

   Add the garnish

   When the eggs have finished steaming, remove the lid. Scatter over the spring onions and white pepper to taste.

8. 8

   Remove the bowl

   Carefully lift the bowl of steamed eggs out of the wok.

What are Chinese steamed eggs?

Chinese steamed eggs are a savoury egg custard, cooked gently over water until soft and tender. They are a familiar home-style dish, served as a simple side or alongside rice.

This version combines eggs with warm water, salt, chicken bouillon and oil. The spring onion and white pepper are added at the end for freshness and a little aromatic warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 102 calories, 6g protein, 1g carbs, 9g fat.

The eggs provide most of the protein, while the oil contributes much of the fat; the eggs and water provide very little carbohydrate. Serve a portion with rice and vegetables to make a more balanced plate.

Why warm water matters

Warm water: The recipe calls for 480 ml, mixed into the seasoned eggs. Adding it is identified as a key step for achieving the dish’s silky texture.

Mixing: A fork or chopstick is suggested for starting the egg mixture. Stir the water in with the eggs so the ingredients are combined before steaming.

Setting up the steamer

Wok and rack: The bowl sits on a steamer rack above boiling water, rather than directly on the base of the wok. Set this up before preparing to steam.

Boiling water: The method calls for the water to be boiling and the heat to remain high as steaming begins. After covering the wok, wait for the water to return to the boil; the stated wait is 1–4 minutes.

Seasoning the eggs

Salt and bouillon: These season the egg mixture before cooking. Chicken bouillon can vary in saltiness, so the finished dish will depend on the product used.

Oil: The recipe mixes oil into the eggs. Spring onion and white pepper go on after steaming, keeping them as a fresh finishing touch.

Serving the steamed eggs

Texture: The method describes the goal as silky, but does not give a specific steaming duration or a doneness test. Follow the recipe’s stated sequence and take care when handling the hot bowl.

Pairing: Serve the eggs with rice for a simple meal, or alongside other Chinese dishes as a soft, savoury side. The spring onion garnish adds colour to the pale custard.

Timing and care

Preparation: Chop the spring onions first, then mix the eggs with the seasonings and warm water while the wok is set up.

Hot equipment: Steam rises when the wok lid is removed, and the bowl will be hot. Use care when uncovering the wok and lifting out the bowl.

Recipe notes & tips

• Chop the spring onions before you start steaming so they are ready to garnish.
• Use a fork or chopstick to begin mixing the eggs with the seasonings.
• Add all 480 ml of warm water to the egg mixture as directed.
• Make sure the wok water is boiling before starting to steam.
• Keep the heat high until the water returns to the boil after covering the wok.
• Take care when removing the lid and lifting the hot bowl from the wok.

Variations

• Fresh ginger: Add a little finely grated ginger to the egg mixture for a warmer aromatic note.
• Soy sauce: Serve with a small splash at the table for a deeper savoury flavour.
• Sesame oil: Replace the neutral oil with sesame oil for a more pronounced toasted aroma.
• Chilli: Add sliced fresh chilli with the spring onion for a spicy finish.
• Mushrooms: Add finely chopped cooked mushrooms as a savoury topping.

Common mistakes to avoid

• Skipping the warm water: Mix in the specified warm water, since the recipe identifies this as important for the final texture.
• Starting before the water boils: Wait until the wok water is boiling before steaming.
• Turning down the heat too soon: Keep the heat high until the water returns to the boil after covering the wok.
• Adding garnish before steaming: Save the spring onion and white pepper for the end, as directed.
• Handling the bowl bare-handed: Use care when lifting the hot bowl from the wok.

How to store

Cool leftovers promptly, cover and refrigerate, then eat within 2 days. Reheat gently until hot throughout; the custard may become firmer after chilling.

Frequently asked questions