Chinese Steamed Eggs Recipe: Silky Savory Custard Classic 2026

Chinese steamed eggs are a silky, savory custard that feels like a delicate flan but lands firmly on the savory side of the table. With just eggs, warm broth, and a gentle steam, you get a soft, trembling texture that's comforting and surprisingly elegant.

This dish comes together with five everyday ingredients and about half an hour of your time. The liquid you choose shapes the flavor: dashi brings an oceanic, umami-rich note, chicken broth tastes more familiar and homey, and plain water keeps things clean and neutral.

Serve it hot as a light main course with steamed white rice, or as a soothing side. The custard should be set but still jiggle slightly when you nudge the bowl, which is exactly the texture you're after.

Ingredients for Chinese Steamed Eggs

This makes 2 servings as a main course.

• 250 ml hot liquid (water, chicken broth, or dashi broth)
• 4 medium eggs
• Salt to taste
• Chopped scallions, to taste
• 1 teaspoon soy sauce

How to Make Chinese Steamed Eggs Step by Step

1. Warm the Liquid

For this recipe you'll need 250 ml of hot liquid, which can be water, chicken broth, or dashi broth. About 30 to 40 seconds in the microwave will get it to the right temperature. The texture of the eggs will be identical with any of these, but the flavor changes: dashi gives a more Eastern nuance, water is more neutral, and chicken broth tastes more traditional. We used granulated dashi dissolved in water. Set it aside.

2. Beat the Eggs with the Broth

Beat 4 medium eggs very well and mix them with the hot broth or water. Add salt to taste if needed, though if you used broth it may not need any extra. When you first beat the eggs, bubbles will form, so once they're well beaten, stir gently to break them up and get a smooth, bubble-free mixture. Then pass the mixture through a strainer to make it even and divide it between 2 bowls.

3. Set Up a Water Bath

Prepare a water bath in a pot that fits the bowls you'll cook the eggs in. Fill the pot with water until it comes about halfway up the sides of the bowls.

4. Cook Over Gentle Heat

Place the pot over medium-low heat for a gentle steam without letting the water bubble vigorously.

5. Cover and Steam the Eggs

Cover the pot with a very clean cotton cloth and put the lid on top. This keeps water droplets from falling onto the eggs. Steam the eggs for 15 to 25 minutes; the time varies a lot depending on the size of the bowls and the pot. Cook until the eggs are set but still trembling. It's important that the water never comes to a boil, or it could get into the bowls and ruin the eggs.

6. Serve Hot with Scallions and Soy Sauce

Once set, carefully remove the bowls of steamed eggs and serve them immediately while hot, topped with chopped scallions to taste and 1 teaspoon of soy sauce.

Tips for the Best Chinese Steamed Eggs

Choose Your Liquid Wisely

The liquid you pick sets the personality of the dish. Dashi brings a subtle oceanic depth, chicken broth feels cozy and familiar, and water lets the pure egg flavor shine. Whichever you use, make sure it's hot when it hits the eggs so the custard sets evenly.

Keep the Steam Gentle

A soft, steady steam is the secret to a silky custard. If the water boils hard, it can splash into the bowls and create spongy, watery eggs. Wrapping the pot with a clean cotton cloth under the lid catches condensation and protects the surface.

Serve It Right Away

These eggs are at their best freshly made and piping hot. We like them with chopped scallions and soy sauce, but you can top them with whatever you enjoy. A side of white rice turns them into a satisfying main course.

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If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.

Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.

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And if I’m putting together drinks and a full menu for guests, I’ll often pair dinner with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To round everything out, I love adding this tangy French Remoulade Sauce recipe on the side or finishing the table with this striking Mediterranean Black Rice with Squid recipe.

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Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.

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When I want something fresh and simple, I usually turn to the classic Italian Caprese Salad Recipe or a perfectly cooked Simple Poached Egg Recipe. For heartier comfort meals, I often recommend the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the quick weeknight favorite One Pot Pasta Recipe.

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