Steamed Egg (蒸蛋)
Learn how to make this heavenly soft Chinese comfort food that's perfect for all occasions!

My parents used to make Steamed Egg for my sister and I all the time as kids. Even now, there's always a 50/50 chance that it'll be a part of the gourmet 10-course holiday spreads that my dad conjures up.
On paper, it's an easy dish to make.
However, the devil's always in the details.
Generally speaking, my dad and most Chinese chefs aim for a creamy, soft, and velvety texture.
It all boils down to (heh heh) several factors:
Read on to find out how to perfect this Chinese classic!
to taste
)My dad usually has chicken powder on hand in his kitchen. Since some grocery stores don't carry this, I've included a link to purchase the one my dad uses on Amazon.
You can't make this dish without something to elevate and separate your bowl from the wok/pan. It doesn't really matter what brand you use, as long as it has a relatively low profile and fits in your wok/pan.
Here's a suitable one that costs about $5.
These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
First, we chop our green onions (2) to be added as garnish at the end. This gives our dish more color and flavor.
Place the steamer rack in the wok, and place your bowl on top of the rack.
Ideally, your bowl should have enough clearance between it and the wok for your fingers, so you can easily remove it when it's piping hot.
Pour enough water so that the bowl is about a third or halfway submerged in the wok. This helps with more effective heat transfer.
Take the bowl out, and place the lid on the wok.
Set the stove to high heat, and let the water come to a boil.
Crack the eggs (4) into a bowl, and add salt (0.50 tsp), chicken bouillon (0.50 tsp), and oil (0.50 tbsp). Start mixing the eggs with a fork or chopstick.
This is a really important step that determines the Steamed Egg's final fate of fluffiness.
We're going to mix warm water (2 cups) with the eggs (0.5 cups per egg).
I really had to probe my dad for an exact temperature range. He legit got annoyed when I asked him, and said "it just needs to be warm!"
The ideal range is about 35-45 C or 95-113 F. If you don't have a food thermometer laying around, you can microwave the water for about 45-60 seconds.
It should be warm to the touch, but not unbearably hot.
Pour a quarter of the warm water (0.50 cups) into the eggs, and mix until bubbles start foaming at the top.
Pour the remaining warm water (1.5 cups), and continue mixing until you see bubbles again.
Make sure that the water is boiling in the wok and that your stove is still on high heat.
If it's boiling, remove the lid, and carefully place your bowl inside. You may want to use an oven mitt.
Pour your egg and water mixture into the bowl, and cover the wok.
After you cover the wok, leave the stove on high heat until the water starts boiling again. This should take anywhere from 1 to 4 minutes.
Once boiling, lower the heat to a simmer, and cook for about 8 minutes.
As the dish nears completion, you can test its doneness by gently shaking the wok. The egg should shake with a Jello-like consistency.
There are more variables here that you can fine tune with more practice:
For example:
During this round of instructions, we used a ceramic bowl. My dad usually uses metallic bowls, which have better heat transfer. For metallic bowls, he just turns the heat completely off for the remaining cook time.
Once the dish is done steaming, remove the lid. Add green onion and white pepper to the bowl.
Some people prefer to mix the white pepper into the egg batter. My dad prefers adding at the end.
Feel free to get creative here with soy sauce, oyster sauce, other garnishes, and etc.
We're done! It's time to remove the Steamed Egg from the wok.
Depending on how much clearance you have (and pain tolerance), put on oven mitts and carefully lift the bowl out of the wok.
You may need to use the spatula as a lever for more clearance.
If you're a BOSS like my dad, you can use your bare hands. I am not a boss. I use oven mitts.
to taste
)Chop the green onions (2) to be added as garnish at the end.
Place the steamer rack in the wok, and place your bowl on top of the rack.
Ideally, your bowl should have enough clearance between it and the wok for your fingers, so you can easily remove it when it's piping hot.
Pour enough water so that the bowl is about a third or halfway submerged in the wok. This helps with more effective heat transfer.
Take the bowl out, and place the lid on the wok.
Set the stove to high heat, and let the water come to a boil.
Crack the eggs (4) into a bowl, and add salt (0.50 tsp), chicken bouillon (0.50 tsp), and oil (0.50 tbsp). Start mixing the eggs with a fork or chopstick.
This is a really important step that determines the Steamed Egg's final fate of fluffiness.
We're going to mix warm water (2 cups) with the eggs (0.5 cups per egg).
The ideal range is about 35-45 C or 95-113 F. If you don't have a food thermometer laying around, you can microwave the water for about 45-60 seconds. It should be warm to the touch, but not unbearably hot.
Pour a quarter of the warm water (0.50 cups) into the eggs, and mix until bubbles start foaming at the top.
Pour the remaining warm water (1.5 cups), and continue mixing until you see bubbles again.
Make sure that the water is boiling in the wok and that your stove is still on high heat.
If it's boiling, remove the lid, and carefully place your bowl inside. You may want to use an oven mitt.
Pour your egg and water mixture into the bowl, and cover the wok.
After you cover the wok, leave the stove on high heat until the water starts boiling again. This should take anywhere from 1 to 4 minutes.
Once boiling, lower the heat to a simmer, and cook for about 8 minutes.
There are more variables here that you can fine tune with more practice:
For example:
During this round of instructions, we used a ceramic bowl. My dad usually uses metallic bowls, which have better heat transfer. For metallic bowls, he just turns the heat completely off for the remaining cook time.
Once the dish is done steaming, remove the lid. Add green onion and white pepper to the bowl.
Some people prefer to mix the white pepper into the egg batter. My dad prefers adding at the end.
Feel free to get creative here with soy sauce, oyster sauce, other garnishes, and etc.
Depending on how much clearance you have (and pain tolerance), put on oven mitts and carefully lift the bowl out of the wok. You may need to use the spatula as a lever for more clearance.
For reference, here are the secrets to success.
My sister and I have many, many happy memories enjoying this dish growing up.
Now, hopefully, you can create your own memories with this dish with your loved ones.
Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family. (My parents share their experiences raising chickens back in rural China. Pretty cool!)
Cheers, and thanks for cooking with us!
Feel free to comment below if you have any questions about the recipe.
We started Made With Lau to honor and share the legacy of our wonderful parents, Jenny and Chung Sun Lau.
Our hope is that these posts give you (and our future generations) a glimpse into how great they are!