Chinese Steamed Eggs Recipe (Easy Method) (蒸水蛋)

Tired of making Chinese Steamed Eggs that are wrinkly and overcooked? Here’s the best no-fail Chinese Steamed Eggs recipe.

I have been making Chinese Steamed Eggs for years but my results have always been inconsistent until I came across this recipe.

Cooking is a science and it all comes down to ratios.

To make the perfect steamed eggs you have to get your egg-to-water ratio correct.

Scroll down to the recipe card and learn my foolproof method for making steamed eggs.

Chinese Steamed Eggs

Chinese Steamed Eggs is a popular dish in Hong Kong and in Cantonese cuisine.

The base recipe is vegetarian so it is perfect for satisfying diverse tastebuds and preferences.

This recipe is diverse and can be dressed up (or down) depending on who you’re serving it to.

For a weeknight dinner, you can keep it simple with soy sauce and green onions.

For a fancy dinner with your in-laws, take it to the next level with dried scallops and seafood.

Once you master the basic recipe for steamed eggs, the possibilities are endless.

The Perfect Egg-To-Water Ratio

Chinese Steamed Egg

After years of trial-and-error, I can say with absolute confidence that the perfect ratio of egg mixture to water is 1:1.5.

This means if you have 100 ml of eggs, you should add 150ml of water.

Simply follow this formula and adjust your water depending on the amount of eggs you’re using.

Frequently Asked Questions About Chinese Steamed Eggs

What can I serve this dish with?

Chinese Steamed Eggs is a relatively light dish. So feel free to serve it with other main dishes like Char Siu (Chinese BBQ Pork) and Pork and Broccoli Stir-Fry.

Can I prepare this in advance?

Yes. You can prep the egg mixture in advance. But don’t steam it until you’re ready to serve it. Steamed eggs taste the best served hot and steamy. 

Can this dish be frozen?

No. Egg dishes tend to get a rubbery texture when frozen.

Chinese Steamed Egg

Chinese Steamed Eggs

Elaine Fung
Smooth and silky eggs steamed to perfection with a hint of fragrant green onions.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Egg
Cuisine Chinese
Servings 4 servings
Calories 138 kcal


  • 5 large eggs beaten 250 ml
  • 2 Green Onions Finely Chopped
  • 1/2 Tsp Salt
  • 4 Tsp Oil
  • 1 Tbsp Soy Sauce
  • 375 ml Cooled Boiled Water


  • Boil some water in a pan with a steaming rack.
  • Meanwhile, beat the eggs together with the salt and 1 tsp oil.
  • Add the water to the beaten egg and mix well.
  • Pour the mixture slowly through a strainer into a dish to remove the froth.
  • Place the dish of egg mixture onto the steaming rack, put the lid on but leaving it slightly ajar.
  • Reduce heat to medium-high and steam for 10 minutes.
  • Remove from heat and sprinkle the green onions on the cooked eggs.
  • Heat the remaining3 tsp of oil, pour over the eggs, and then add the soy sauce.


1. The ratio of egg mixture to water is 1:1.5, so follow this formula and adjust according to egg size.
2. Beating the eggs in a large measuring jug makes it easy to work out the amount of water to add to the egg mixture, and it also makes pouring the egg mixture into the dish easier too.
3. To keep the steamed eggs smooth, leave the lid slightly ajar during steaming to prevent condensation from getting onto the eggs.
4. Adjust the cooking time according to the total amount of egg mixture to be steamed. Check the egg mixture for doneness after a few minutes by slightly shaking the dish, the center should be set but jiggly.

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