Chinese Steamed Egg – 3 Easy Methods: regular pot, oven, microwave

Chinese Steamed Egg is a simple and satisfying dish that is so popular in every Chinese family. The key to a perfect Chinese Steamed Egg lies in achieving a silky smooth texture, and in this recipe, whether you have access to a regular pot, oven or microwave, you’ll be able to create a mouthwatering and perfectly smooth steamed egg.

Comparison of 3 egg steaming methods

– Using a regular pot on stovetop:

This method is the most traditional and commonly used way of making Chinese steamed eggs. It takes around 15 minutes to cook and yields a smooth and silky texture. However, you must pay careful attention while using this method as the eggs may have a moon-surface like surface if water droplets fall into the eggs or if they are over-steamed.

– Oven water bath: 

This method yields a smoother texture than the stovetop method and guarantees perfect results. However, it is a time-consuming and energy-consuming method, as it requires 45 minutes of baking time for the eggs to set.

– Microwave water bath:

This method produces a less smooth texture than the other two methods but is the quickest and most convenient method.

Overall, the oven method produces the smoothest texture but takes the longest cooking time, while the microwave method produces a less perfect texture but is the easiest.

Regardless of which method you decide to use, the flavor of the resulting dish will remain similar. The only noticeable difference will be in the appearance of the dish. Your choice of method will be based on the time and the equipment you have available.

Tips for making the perfectly smooth Chinese Steamed Egg

1. Use warm stock/water

Does your homemade Chinese steamed egg contain many holes and look like moon surface? It’s likely due to the fact that when the egg mixture is heated, the air present in the liquid rises to the surface, resulting in the formation of foam and bubbles on top of the steamed egg.

Warm water typically contains less air than cold water. When water is heated, its molecules move faster and spread apart, which causes the dissolved gases, such as oxygen and nitrogen, to be released. As a result, warm water can hold less dissolved air than cold water.

Therefore, using warm water to make Chinese steamed eggs can help to prevent the formation of bubbles or foam, which can ensure a smooth texture of this dish.

If a microwave is not available, you can heat the chicken stock or water on a stove until it’s warm to the touch. The recommended temperature is approximately 100 ℉/ 38 ℃, which can be measured using a thermometer or assessed by touching it with your fingertip. The ideal temperature should feel similar to the warmth of a person having a fever.

2. How to prevent uneven surface

When you steam eggs in a regular pot, make sure you leave a small gap between the lid and the pot. In this way you can prevent the buildup of steam and pressure inside the pot, while still allowing extra steam to escape. This can also help to prevent the egg mixture from boiling over and creating an uneven surface. Additionally, it can prevent the water on the lid from dripping into the egg mixture. 

3. Use water bath if you use the oven or microwave method

When we make Chinese steamed eggs in oven or in microwave, a water bath can help to ensure that the egg mixture cooks gently and evenly.

As we can see in the picture below⬇️, microwaving the egg mixture without a water bath results in an overcooked exterior and an undercooked, unset center.

The presence of water around the bowl helps to regulate and evenly distribute the heat, thus preventing the bowl’s walls from getting too hot. This, in turn, prevents the exterior of the egg mixture from overcooking or curdling.

4. Egg, water, and salt ratio

The standard egg to water ratio for making Chinese steamed egg is typically 1:1.5 or 1:2, depending on the your personal preference. In my case, I prefer to use ½ cup of chicken stock (or water) for each egg in the mixture.

Typically, store-bought chicken stock is pre-seasoned with salt. So you don’t need to add extra salt to the egg mixture when using packaged stock.

However, if you choose to use unsalted stock or water, you may want to add a pinch of salt (approximately 1/8 teaspoon per 2 eggs and 1 cup of water mixture). Keep in mind that since soy sauce will be used as a topping later, only a light amount of salt is needed for the egg mixture.

5. Sauce for Chinese steamed egg

You can simply drizzle 1 tbsp of light soy sauce, 1 tsp of sesame oil (or lard), pinch of sugar, and some chopped chives or cilantros over the steamed egg to make it flavorful. This is the most basic and traditional way to season Chinese steamed egg.

If you are a meat lover or want to add more texture and flavors to this dish, a wonderful option is to incorporate a soy sauce-braised ground pork topping to the eggs. An excellent resource for trying out this idea is The Woks of Life, which has shared a recipe for steamed eggs with crispy pork.

INGREDIENTS for making Chinese steamed egg

• 2 large eggs
• 1 cup chicken stock (Can also use vegetable stock or beef stock. Or use 1 cup of water and ⅛ tsp of salt.)

For the sauce

• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp sugar
• 1 tsp chopped chives

Preparation (for all 3 methods)

1. Crack 2 eggs into a bowl and beat them evenly with a whisk.

2. Add 1 cup of chicken stock (or 1 cup of water and ⅛ tsp of salt) to a microwave-safe bowl, microwave at 100% for 30 seconds or until it’s warm (about 100 ℉/ 38 ℃, similar to your body temperature). You can also heat up the chicken stove on stovetop if microwave is not available.

3. Add warm chicken stock to the eggs and continue to beat until well combined.

4. Strain the mixture through a fine-mesh sieve into a heatproof bowl (you can use a ceramic or a glass bowl, which is oven-safe and microwave-safe).

5. Choose one of the three methods below.⬇️

1. Stovetop method

1. After you have done all the preparation jobs listed above. Bring a kettle of water to a boil. Place a steamer rack (or roll 3 pieces of foil into balls) into a large pot. Fill the pot with 2 inches of boiling water.

2. Place the bowl with the egg mixture on the steamer rack (or on the foil balls).

3. Loosely over the pot with a lid. Make sure you position the lid slightly off-center so that there is a small gap between the lid and the pot. The gap is approximately the width of your finger. (See Note 2)

4. Steam the eggs over medium heat for about 15 minutes or until set. To check if the eggs are done, turn off the heat and remove the lid. Gently tilt and shake the pot to check whether the eggs are still liquid or have transformed into a pudding-like consistency.

5. Carefully remove the bowl from the pot, drizzle soy sauce, sesame oil, sugar, and chopped chives over the steamed eggs. Optionally use a small knife to cut the steamed egg into a web-like pattern. This can enhance the appearance of your Chinese steamed egg and help to distribute the sauce more evenly. Serve hot.

2. Oven method

1. After you have done all the preparation jobs listed above. Preheat the oven to 300°F (150°C). Bring a kettle of water to a boil.

2. Cover the bowl with egg mixture inside tightly with foil.

3. Place the bowl into a larger baking dish. Add hot water to the baking dish until it reaches the same level as the egg mixture.

4. Carefully transfer the baking dish into the preheated oven. Bake at 300°F (150°C) for approximately 45-50 minutes, or until the egg is set.

5. Carefully remove the steamed egg from the water bath and remove the foil.

6. Drizzle soy sauce, sesame oil, sugar, and chopped chives over the steamed eggs. Optionally use a small knife to cut the steamed egg into a web-like pattern. This can enhance the appearance of your Chinese steamed egg and help to distribute the sauce more evenly. Serve hot.

3. Microwave method

1. After you have done all the preparation jobs listed above. Bring a kettle of water to a boil.

2. Cover the bowl containing the egg mixture with microwave-safe plastic food wrap. Using a toothpick or skewer, poke holes at half-inch intervals on the plastic wrap to allow steam to escape.

3. Place the bowl into a larger microwave-safe dish. Add hot water to the larger dish until it reaches the same level as the egg mixture.

4. Carefully transfer the baking dish into the microwave. Microwave at 50% power for 10 minutes minutes, or until the egg is set.

5. Take the steamed egg out of the water bath and carefully remove the plastic wrap. It is recommended to wear baking mittens when handling hot dishes from the microwave as they can become very hot. Be very careful.

6. Drizzle soy sauce, sesame oil, sugar, and chopped chives over the steamed eggs. Optionally use a small knife to cut the steamed egg into a web-like pattern. This can enhance the appearance of your Chinese steamed egg and help to distribute the sauce more evenly. Serve hot.

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