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Recipe details
Basic Chinese Steamed Eggs
A simple steamed egg custard seasoned with salt, pepper, soy sauce, sesame oil, and optional black vinegar.
≈ 53 kcal/100 g · ≈ 188 kcal/serving
17 minEasyChinese
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
eggs2 eggs
water240 ml
salt2.5 g
black pepper0.1 g
black vinegar5 ml
sesame oil5 ml
soy sauce5 ml
Cookware and utensils
heatproof bowl
steamer or pot with lid
whisk
spoon
Directions
01
Whisk the eggs, water, salt, and pepper in a bowl.
Products
eggs — 2 eggs; water — 240 ml; salt — 2.5 g; black pepper — 0.1 g
Action
Whisk
Time
2 min
Temperature
no heat
02
Bring water to a boil in the steamer or pot.
Products
water — 240 ml
Action
Boil
Time
3 min
Temperature
about 100°C / 212°F
03
Place the bowl of egg mixture in the steamer.
Products
eggs — 2 eggs; water — 240 ml
Action
Place
Time
1 min
Temperature
no heat
04
Steam the egg mixture until set.
Products
eggs — 2 eggs
Action
Steam
Time
15 min
Temperature
boiling steam, about 100°C / 212°F
05
Add the black vinegar and sesame oil to the steamed eggs.
Products
black vinegar — 5 ml; sesame oil — 5 ml
Action
Add
Time
1 min
Temperature
no heat
06
Mix the soy sauce into the eggs with a spoon.
Products
soy sauce — 5 ml
Action
Mix
Time
1 min
Temperature
no heat
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