Chinese steamed eggs - smelly lunchbox (2024)

Chinese steamed eggs were a staple in our home growing up — we used to eat them 1-2x per week minimum! With the egg prices nowadays, this is a great way to stretch out a few eggs.

I wanted to achieve the silkiest, smoothest steamed eggs, so I went through a lot of testing (and fails) to bring you the best tips that work for me every time.

Because everyone’s stove, steamer, and tools (like your plate) may vary slightly, I recommend using this Chinese steamed eggs recipe as a guide, then fine tuning it based on your setup!

Tools you'll need to make this recipe

• steamer
  • you can use a bamboo steamer, or
  • a metal trivet that can hold a plate flat
• a large pan with a lid that can fit the steamer
• kitchen scale (recommended), or liquid measuring cup to measure the liquid to egg ratio
• sieve / strainer to strain the eggs
• a wide plate with sides to steam the egg in
  • note: if you use a stainless steel vs a porcelain or ceramic plate (what I'm using), you may want to reduce the cook time by 1 min or so, since stainless steel conducts heat quicker.

My best tips for the silkiest, smoothest Chinese steamed eggs

Before I worked on this recipe, I'd get a lot of requests asking how to make steamed eggs come out perfectly silky every single time. Many of you would get good results occasionally, but other times, they either come out looking like a moon crater or don't have the silky smooth texture.

Below are the tips that I recommend to ensure consistent, smooth and silky steamed eggs every single time.

Tip #1: Use warm chicken broth or water

Most of us will be using eggs straight from the fridge. Because the eggs will be cold, using warm chicken broth (or water) is key to help bring the eggs to room temperature, which ensures that the eggs steam more evenly and produce a smooth, silky texture.

To heat up the chicken broth, I just like to pop it in the microwave for 30 seconds before adding it to the eggs.

Tip #2: Use a kitchen scale to measure a 2:1 ratio for the weight of liquid to eggs

Because individual eggs vary in weight (some of you may be using medium eggs, others may be using large or jumbo-sized), using a kitchen scale helps you consistently achieve the same ratio and results every single time. If you don’t have one, you can use a liquid measuring cup instead to measure by volume.

And the last way you can measure, if you don't have a kitchen scale or liquid measuring cup, is actually with the egg shell halves. You'll need 4 egg shell halves of liquid per egg. This method isn't as precise, but should still get you close enough to get you good results.

(Note: This steamed egg recipe was created to produce consistent results every time, regardless the size or amount of eggs used -- which is why I like using a scale to measure the weight! However, if you're just using 3 standard large eggs, you can use 1 ¼ cups of liquid instead of measuring by scale.)

Tip #3: Strain the eggs through a sieve, then remove all the foam and bubbles on the surface

This step takes just a little extra time, but is crucial if you want the smoothest texture and appearance!

The easiest and fastest way to remove all the foam and bubbles on the surface is actually to use a paper towel. Lightly drag a paper towel across the surface of the egg, and POOF! The bubbles are removed!

Tip #4: Cover the eggs and steam gently on medium heat

Some people use plastic wrap to cover the eggs, which works, but for a more eco-friendly solution, an upside-down plate works great. The cover here prevents condensation from dripping onto the egg surface.

Steaming on medium heat is key for a smooth texture and gentle cook, as high heat may cook the outside quicker and create air pockets, or worse, make the surface look like a moon crater!

Use this recipe as a guide, then adjust based on your setup

Remember that everyone’s stove, steamer, and tools may vary slightly, so I recommend using this as a guide, then fine tuning it based on your setup!

A few variables to consider that may affect your steamed eggs:

The type of dish you're using

I developed this recipe using a ceramic dish, which is relatively thick and a slower conductor of heat compared to something like stainless steel. If you're using a stainless steel dish to steam your eggs in, I recommend either:

• Reducing the cook time by 1-2 minutes, or
• Lowering the heat to medium-low (instead of medium)

Since stainless steel has a higher thermal conductivity than ceramic, it will cook the eggs quicker than eggs steamed in a ceramic dish.

How close the dish is to the steam

How close the dish is to the steam during cooking can impact how long it will take to steam the eggs through. If your dish is very close to the steam -- for example, if your setup is a dish that sits on top of a metal trivet in a pan or wok, then it will cook faster than a dish that sits on a bamboo steamer due to the direct contact to the steam.

The type of stove you're cooking on

I've successfully repeated this recipe on induction, electric, and gas stoves. However, if your stove's heat is vastly different from mine, you may have to adjust your heat level or cooking time. Start with this recipe as a guide and make adjustments!

If the steamed egg comes out looking like a moon crater, it's likely that the heat was too high.

If the steamed egg is still liquid in the middle after the recommended cook time, you may have to turn your heat up or cook for a little longer.

Check out my other popular steamed eggs dishes:

• Chinese steamed eggs with clams
• Chinese steamed eggs with shrimp
• Chinese steamed eggs with minced beef

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