Steamed Egg – How to do Chinese Steamed Egg

by | Last updated Feb 7, 2021 | Chinese Recipe, Cooking Basic, Recipe, Tips

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Often we see silky smooth steamed egg done by restaurants, the Japanese famous steamed egg – Chawanmushi. They are smooth and without any rough surface even if they are kept for long hours in the steamer. And you face challenges like the steamed egg surface become rough in under 5 minutes, their secret? Is to control the steaming temperature!

This method also works for Chawanmushi!

steamed egg

Temperature Effect on Eggs

Eggs are temperature sensitive ingredient, here is what would happen to egg (without adding water) on different temperature range;

Temperature What happens Egg Dish
59°C (138°F) This temperature does not coagulate the egg but good enough to terminate salmonella. Pasteurized Egg, like what you buy on the supermarket shelf.
60°C (140°F) Eggs begin to show coagulation Hold cooked eggs and egg-containing foods hot
62°C (144°F) Whole egg coagulate (whisked egg) Meringues, poached eggs
65°C (149°F) Egg yolk coagulates Scrambled eggs, fried eggs over easy, over hard, egg white omelet and basted.
70°C (158°F) Egg white coagulates Scrambled eggs, fried eggs over easy, over hard, egg white omelet and basted.
71°C (160°F)   Hard-boiled egg
71°C (160°F) + Moisture is being forced out of the egg and starts becoming dry. An extended period of time will make it become rough and rubbery.  


As you can see from the table that eggs are very sensitive to temperature and we have to cook them with extra care. (Learn how to cook 9 more types of egg dish here)

eggs in supermarket

Worry not, Steamed Egg is Another Story

We will be increasing the volume of the egg by adding water, so the egg will not overcook so easily. BUT, they are still very delicate to temperature, hence I am sharing this simple trick with you on how to steam silky smooth egg at home without any fancy thermometer.

The trick is to leave a gap with the cover, do not fully close the steamer to allow excess steam to escape. This way, the steam temperature would not be too hot to the egg and you are guaranteed to get a silky smooth temperature. I did this thousand of time and it worked every time.

Author have a say…

When I was a kid, my parents have always made me steam eggs. Sometimes it is steamed nice and perfect, jiggly, and smooth. Sometimes they are rough and completely dry. So I did my homework to find out what causes that and how do we make the best steam egg that is smooth and melt in your mouth. Check this out for a fail-safe steam egg technique!

Source  :  FDA, Baking Bites

How to Steam Egg like a Masterchef

steamed egg
Ethan Wong
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5 from 1 vote

This method guarantees you with a silky smooth steamed egg that would amaze everyone on your dining table! Remember to bring the water to a boil then reduce it to a simmer, leave a gap, and NEVER fully closed the steamer!
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Side Dish
Cuisine Asian, Chinese
Difficulty Easy
Diet Gluten Free, Low Fat
Servings 2 people


  • 4 nos Eggs
  • Water (equal parts to eggs)
  • to taste Salt
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  • Crack the egg into a mixing bowl.
  • Thoroughly whisk it and then add salt.
  • Continue to whisk until all the salt has dissolved.


  • Bring your steamer to a full boil then reduce to a simmer.
  • Plate a flat-bottom deep plate into the steamer.
  • Then use a strainer and pour the eggs in as you sieve away the bubbles.
  • Cover and leave a gap for excessive steam to escape.
  • Steam for 6 minutes.
  • Switch off the heat and remove steamed eggs from the steamer.
  • Serve with sauces or condiments of your choice




  1. Never steam your egg in a full boil, that would cause eggs to overcook.
  2. Use a fine-mesh strainer to better remove the bubbles. Bubbles will cause an uneven surface after the eggs are cooked.


Calories : 3kcalCarbohydrates : 1gProtein : 1gFat : 1gSaturated Fat : 1gCholesterol : 7mgSodium : 3mgSugar : 1g
Allergy : Eggs
*These Nutritional Values have not been evaluated by the Food and Drug Administration
Keyword Chinese Steamed Egg, Easy Chawanmushi, How to Steamed Egg, Make Chawanmushi at Home, Steamed Eggs

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  1. H Ng

    How much water is equal to 1 egg?

    • Ethan Wong

      Hi Ng,

      1 egg is about 3 tbsp or 45 ml.

      However, there is a few grades of eggs – AA, A, B, C. These are sizes, with AA largest, and C smallest. These egg grading system maybe different from countries to countries. Hence I’ve demonstrated in the video with the simplest method, which is simply with using a scoop to see the volume level of the egg and add the same volume. You can use whatever utensils you have that is deem suitable, a cup, a spatula, etc.

      Hope this helps!

  2. Giang

    Dear Ethan Wong,

    Can i mix oil and soy sauce before steaming?

    Thank you very much and have a nice day!

    Best regards,


    • Ethan Wong

      Hi Giang,
      Not recommended as the oil will probably stay afloat and if you are adding soy sauce in, then you will need to slightly reduce the amount of water since soy sauce is liquid.

      You too have a nice day!

  3. Hazel

    First of all, thank you for the wonderful recipe. I like to ask how do I estimate the steaming time if I like add more 4 eggs? Thanks again.

    • Ethan Wong

      Hey Hazel!
      Steaming time depends on the depth of yr container, consistency of the steam and size of yr steamer.

      Lets not get too technical. Simply put, it could vary from 8 – 15 minutes.
      8 eggs, I say try checking at 8 – 10 minutes, shake it a little to see how it is. From there u can decide whether u want to stop steaming or continue steaming to further set it.

      Hope this helps!

  4. Hazel

    Hey Ethan! Thank you for the tips! Appreciate it greatly.
    All the best ?

  5. Helen

    Thanks for the recipe n tips. Indeed I succeeded! Smooth and silky!


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Ethan Wong

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I curate recipes during my free time. Currently, I am occupied with a new superfood snack that I have just launch – Truly Gourmet. Oh yeah, I spend my break time learning to code.
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