Chinese Steamed Eggs (20 min)
Chinese steamed eggs are a gently cooked savoury custard with a soft, silky texture. This quick Cantonese-style version uses mushroom powder for savoury depth and is ready in about 20 minutes.
Ingredients
- 3eggs
- 360 ml (1½ cups)water
- 7.5–10 ml (1½–2 teaspoons)mushroom powder
- 5 ml (1 teaspoon)sesame oil
- 1 pinchwhite pepper (omit if unavailable)
- 1 pinchsalt
- to tastesliced spring onions
- to tastesesame oil, for garnish
- to tastesoy sauce
Instructions
- 1
Mix and strain
Beat the eggs with the water, mushroom powder, sesame oil and white pepper until combined. Strain the mixture.
- 2
Fill containers
Pour the strained mixture into your steaming container or containers.
- 3
Steam briefly
Bring water to a boil in a steamer or wok. Add the containers, cover and steam over high heat for 4 minutes.
- 4
Finish gently
Reduce the heat to a simmer and cook for 8 minutes over low heat, then turn off the heat. Take care when removing the hot containers.
What are Chinese steamed eggs?
Chinese steamed eggs are a simple savoury custard made by gently cooking beaten eggs with water. The dish is a familiar part of home cooking in China, including Cantonese cooking, where a tender, delicate texture is the aim.
This version seasons the egg mixture with mushroom powder, sesame oil and a little white pepper. Straining it before steaming helps give the finished custard a smooth consistency.
Nutrition and macros by portion
The nutrition label shows one serving as written: 60 calories, 4g protein, 1g carbs, 4g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Use less sesame oil | 42 kcal | 3g | 1g | 3g |
| This serving | As written | 60 kcal | 4g | 1g | 4g |
| Hungry | Serve with rice | 90 kcal | 6g | 2g | 6g |
The eggs provide most of the protein and some of the fat, while the small amount of mushroom powder contributes to the savoury seasoning. There is very little carbohydrate in the portion; serve it with rice or vegetables if you want a more substantial, balanced plate.
Why strain the mixture?
Straining: this removes stringy bits of egg and any clumps of mushroom powder, helping the custard cook evenly. Pour gently into the steaming containers after straining.
Getting the texture right
Gentle heat: the recipe starts with 4 minutes of steaming on high, then continues for 8 minutes over low heat. Avoid stirring the mixture once it is in the containers.
Doneness: the custard should look set rather than liquid when the steaming time is complete. Handle the containers carefully, as they will be hot.
Choosing containers
Small dishes: divide the mixture between heat-safe containers that fit in your steamer or wok. The recipe uses four ramekins, but the method also allows for another suitable steaming container.
Seasoning and garnish
Mushroom powder: this adds savoury flavour to the egg mixture; use the stated range to suit your preference. White pepper is optional if you do not have it.
Finishing touches: sliced spring onions, sesame oil and soy sauce are listed as garnishes. Add them to taste when serving.
What to serve with it
Serve the custard as a light breakfast or alongside rice and other dishes for a meal. A little soy sauce makes a simple finishing drizzle; the recipe also mentions minced pork as an optional serving accompaniment.
Recipe notes & tips
- Strain the egg mixture before pouring it into the steaming container.
- Make sure the water is boiling before you put the containers in the steamer or wok.
- Cover the containers during steaming, as directed.
- Keep to the two-stage cooking time: 4 minutes on high, then 8 minutes on low.
- Use oven mitts or a cloth when handling the hot containers.
Variations
- Add minced pork: serve it alongside the custard for a more substantial meal.
- Finish with soy sauce: drizzle a little over the cooked eggs just before serving.
- Add spring onions: scatter sliced spring onions over the top as a garnish.
- Adjust the mushroom seasoning: use an amount within the stated 1½–2 teaspoon range.
- Skip the white pepper: leave it out if you do not have any.
Common mistakes to avoid
- Skipping the strainer: unstrained egg can leave the custard less smooth; strain the mixture before steaming.
- Adding the containers before the water boils: wait for a boil, then place them in the steamer or wok.
- Using high heat throughout: reduce to a simmer after the first 4 minutes, then cook for 8 minutes on low.
- Handling containers bare-handed: they are hot after steaming, so remove them carefully.
- Over-seasoning the garnish: add sesame oil and soy sauce to taste rather than pouring on too much at once.
How to store
Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently until warmed through; avoid prolonged high heat, which can make the custard firmer.
Frequently asked questions
Can I make this without mushroom powder?
Yes. It provides savoury seasoning, but you can omit it if needed; the finished custard will have a milder flavour.
Do I have to use white pepper?
No. The recipe says to omit it if you do not have any.
Can I steam the mixture in one container?
The method allows for a steaming container, and the recipe also gives four ramekins as an example. Use a heat-safe container that fits in your steamer or wok.
How can I tell when the eggs are done?
After the stated cooking time, the custard should look set rather than liquid. Take care when checking or removing it because the container will be hot.
What can I garnish the eggs with?
The recipe lists sliced spring onions, sesame oil and soy sauce. Add any of these to taste.
Can I serve this as a main meal?
Yes. Serve it with rice, or use the suggested minced pork accompaniment to make it more substantial.
Cook it from the original
This recipe comes from greedygirlgourmet.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on greedygirlgourmet.com