Chinese Steamed Egg (蒸鸡蛋羹, Zheng Ji Dan Geng) is a comforting and delicious dish in daily meal in China. Once you master the recipe, you will find yourself make it again and again since the recipe is super easy to remember and to make.

Chinese steamed egg (Chinesisches gedämpftes Ei)

A Delightfully Simple and Delicious Recipe

Short on time for dinner? Whip up some Chinese steamed eggs in no time!

Craving something light, quick, and nutritious? This silky-smooth dish has you covered.

Want a recipe that highlights the humble egg in the best way possible? Look no further—steamed eggs are the perfect choice!

Smooth, silky, and irresistibly soft—Chinese steamed eggs (Zheng Jidan Geng or Zheng Shui Dan) may call for just a few simple ingredients, but they boast an elegant texture and a wonderfully delicate flavor. Think of it as the savory cousin of flan pudding.

I first learned this recipe from a Chinese friend, and it instantly won me over.

Variations of this dish can also be found across East Asia, such as Japan’s Chawanmushi (steamed in a tea bowl) and Korea’s Gyeran Jjim (steamed in a clay pot).

Ingredients

This is a classic recipe for Chinese steamed eggs, finished with a light drizzle of soy sauce and sesame oil. While delicious on its own, you can also elevate it with toppings like crispy minced meat, prawns, tofu, or salted egg.

Eggs
Water & Chicken Powder – Substitute with chicken stock or dashi for a richer umami flavor. The ideal water-to-egg ratio ranges from 1.2 to 1.5; I prefer 1.5 for an ultra-soft, melt-in-your-mouth texture.
Light Soy Sauce & Sesame Oil – Adjust to taste.
Chopped Spring Onions – For garnish.

Tips for Perfectly Smooth and Silky Steamed Eggs

Achieving that delicate, custard-like texture in Chinese steamed eggs is easier than you think! Just keep these key tips in mind:

Prevent Steam from Dripping Onto the Eggs:

Using a bamboo steamer? No need to cover—the bamboo naturally absorbs excess moisture.
Using a metal steamer? Cover the bowl with aluminum foil or cling film. Alternatively, wrap the lid with a cloth or place two chopsticks under it to allow steam to escape.

Keep the Heat Low & Gentle:

High heat causes the eggs to puff up and develop a rough, uneven texture. Stick to low to medium heat for a silky-smooth finish.

Avoid Overcooking:

Steam just until the surface is set and no longer sticks to your fingers when touched. Overcooking leads to a rubbery texture, so keep an eye on it!

Thanks a bunch for giving my recipe a shot! If you enjoyed it, I’d truly appreciate a 5-star 🌟🌟🌟🌟🌟 rating or a comment to let me know your thoughts.

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