Chinese Steamed Egg (蒸鸡蛋羹 – Zheng Ji Dan Geng) is one of those cozy, comforting dishes you’ll often find on the family table in China. Once you get the hang of it, you’ll be making it on repeat .
A Simple Yet Seriously Comforting Recipe
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
In a rush but still want something homemade and wholesome? Chinese steamed eggs have your back.
Craving something that’s light yet satisfying? This dish is silky, soothing, and super easy to pull off.
If you’ve ever wanted to turn a simple egg into something elegant, this is it. Just a few ingredients, and you get this smooth, custardy beauty—Zheng Jidan Geng, or Zheng Shui Dan—that’s like the savory cousin of flan.
I learned this dish from a Chinese friend, and I’ve been making it ever since. It’s one of those recipes that quietly sneaks into your regular rotation because it’s just that comforting.
You’ll also find similar steamed egg dishes across Asia—like Japan’s Chawanmushi (steamed in a tea cup) or Korea’s Gyeran Jjim (often bubbling away in a clay pot). They each have their own twist, but all share that soft, delicate charm.
Ingredients
This is a classic Chinese steamed egg recipe, gently finished with a drizzle of light soy sauce and a touch of sesame oil. It’s comforting on its own, but you can totally take it up a notch with toppings like crispy minced meat, prawns, soft tofu, or even salted egg.
- Eggs: The star of the show, of course.
- Water & Chicken Powder: You can swap this with chicken stock or dashi if you want a deeper, more umami-rich flavor. The ideal water-to-egg ratio is somewhere between 1.2 to 1.5. I personally go for 1.5—it gives that super soft, melt-in-your-mouth texture I love.
- Light Soy Sauce & Sesame Oil: Just a little drizzle—adjust to your taste.
- Chopped Spring Onions: A simple garnish that adds freshness and color.
Instructions
Lightly beat the eggs with chicken powder. Slowly add lukewarm water (or chicken broth) while stirring, then mix well.
Strain the mixture to remove any lumps. Skim off the bubbles from the surface.
Cover the bowl with plastic wrap or foil and steam over medium heat for about 12 minutes, or until just set.
Drizzle with soy sauce and sesame oil. Garnish with chopped spring onions and serve hot with steamed rice.
Tips for That Dreamy, Silky-Smooth Steamed Egg
Want that soft, custard-like texture that melts in your mouth? It’s totally doable—just keep a few things in mind:
Don’t Let Steam Ruin the Texture:
- If you’re using a bamboo steamer, you’re good—bamboo naturally soaks up excess moisture, so no lid needed.
- But if you’re steaming with a metal lid, make sure to cover your bowl with foil or cling film. Another trick: wrap your lid with a kitchen towel or prop it open slightly with chopsticks to let extra steam escape.
Keep the Heat Low and Gentle:
- Too much heat will puff up the eggs and leave you with a bubbly, uneven surface. Low to medium heat is the way to go for that smooth, delicate finish.
Don’t Overdo It:
- As soon as the surface sets and no longer sticks to your finger, it’s done! Overcooking will make the texture rubbery—so keep a close eye and trust the jiggle!
15-minute Chinese Steamed Egg (Zheng Ji Dan Geng)
Ingredients
- 3 Eggs
- 1 cup lukewarm water (or lukewarm chicken broth)
- ½ tsp chicken powder (skip it if using chicken broth)
- Chopped spring onions
- Light soy sauce (adjust to taste)
- Sesame oil (adjust to taste)
Instructions
- Lightly beat the eggs with the chicken powder and then slowly add the lukewarm water (or chicken broth). Mix well.
- Strain the mixture and skim the bubbles from the surface.
- Cover the bowl with plastic wrap or aluminum foil.
- Steam the eggs over a medium heat for about 12 minutes until just set.
- Drizzle with soy sauce and sesame oil and garnish with chopped spring onions. Enjoy the steamed egg hot with steamed rice.
