Cantonese-inspired · Vegetarian

Silky Steamed Eggs

Name: Silky Steamed Eggs
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 3 pieces large eggs, about 150 g without shells; 225 ml warm water, not hot; 0.25 tsp salt; 1 tsp light soy sauce, optional; 0.5 tsp sesame oil, optional

水蒸蛋 · Shuǐ zhēng dàn

Eggs and warm water steamed in a shallow bowl. Gentle steam and a covered bowl help keep the surface smooth.

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Prep10 min

Cook18 min

Serves2

DifficultyEasy

Silky Steamed Eggs — ingredient illustration, not a photo — Original ingredient illustration · not a photograph · China Table · CC0 1.0

Recipe guide · not yet kitchen-testedAI-assisted editorial draft. Timing depends on your stove, pan, and ingredient size. Use the doneness checks below.

Let’s get cooking

01
Mix gently
Beat eggs with salt, then stir in warm water. Avoid frothing. The water is roughly 1.5 times the egg weight.
02
Strain into a bowl
Pass through a fine sieve into a shallow heatproof bowl. Skim remaining bubbles and cover loosely with a heatproof plate.
03
Steam gently
Place on a rack above boiling water, cover the pot, and maintain gentle steam for about 12–18 minutes.
04
Check and serve
The centre should be set, not liquid, and reach 71°C. Extend time for a deep bowl. Use mitts to remove and add optional soy sauce and sesame oil.