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Chinese Steamed Egg


  • 3 eggs

  • Warm water - twice the weight of the eggs

  • 1tsp salt

  • 1tsp pepper

  • 1tsp sesame oil

  • 1tbsp light soy sauce

  • Chopped scallion


  1. Crack eggs, add in salt and pepper and whisk well.

  2. Gradually whisk in water, then sieve mixture into a shallow dish.

  3. Using a spoon, remove any visible bubbles.

  4. Plastic wrap the dish tightly and steam eggs over low heat for 9mins (if using steel) or 14mins (if using ceramic or porcelain).

  5. When steaming time has reached, allow to rest in steamer for another 5mins, continuing the cooking using residual heat.

  6. When done, remove the plastic wrap. Mix sesame oil and soy sauce together and pour over eggs. Sprinkle scallion over.


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