Chinese steamed egg — 鸡蛋羹 — is homestyle cooking found across China, beaten egg and water steamed to a trembling, silken custard. Gentle and easily digested, it is classic food for children, the elderly and the convalescent.
The spoon glides through a surface like polished silk into a warm, savory custard that barely holds together. It is delicate and almost weightless, carrying the gentle salinity of soy and the nuttiness of sesame oil. Pure comfort, the food equivalent of a soft pillow.
A high water-to-egg ratio dilutes the proteins so they set into a soft gel, while straining and low, steady steam heat prevent the bubbles and overcooking that cause a pocked, rubbery texture. Covering the bowl stops dripping condensation from cratering the smooth surface.
Variations
With minced pork, with clams or shrimp, with century egg, savory or lightly sweet versions
On the Palate
Where Chinese Steamed Egg Custard sits in the Chinese flavor cloud
Ingredients
Serves 2How it's made
7 steps · 10 min
- 12 min
Beat the eggs gently without creating too many bubbles.
- 21 min
Whisk in warm water or light stock at about one and a half times the egg volume.
Watch outUse about one and a half times the egg volume in warm liquid — too little and the custard sets dense and tough instead of silky.
- 33 min
Add a pinch of salt and strain the mixture through a sieve for smoothness.
- 41 min
Skim off any surface foam and pour into a heatproof bowl.
- 51 min
Cover the bowl with a plate or foil to keep out condensation.
Watch outCover the bowl before it goes in — bare, and condensation drips back down and pocks the smooth surface with craters.
- 612 min
Steam over gentle heat until the custard is just set but still trembling.
Watch outSteam on gentle heat and stop the moment the center still wobbles like set jelly — a hard, firm center means it's already overcooked and honeycombed.
- 71 min
Drizzle with soy sauce and sesame oil and scatter chopped scallion on top.
