• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Travel
  • About
  • Shop
  • Contact
cook with dana

Cook With Dana

Chinese Steamed Egg Recipe (蒸蛋)

March 22, 2022

Jump to Recipe Jump to Video Print Recipe

steamed egg recipe chinese

This super soft steamed egg is always a must when I got home to see my grandma! The egg is silky and smooth thanks to my dad’s tricks. We added dried scallop and dried shrimp to give it extra umami flavor.

If you’re vegetarian or don’t have dried scallop or shrimp, you can skip this step. Something I love about this dish is that steamed egg is a worldwide dish! There’s flan, egg tarts, korean steamed egg and more. However, this recipe always has a special place in my heart!

Where to buy dried scallop and dried shrimp

dried shrimp and dried scallop
Soak dried scallop and shrimp in water prior to cooking

You can find dried scallop and dried shrimp in most Chinese/Asian grocery stores. Its located in the refrigerated section with the Chinese sausage. If you can’t find any, you can buy it on Amazon linked here for scallop and shrimp! However, the ones at the Chinese stores are best ◡̈

Whenever you want to cook with dried scallop and dried shrimp, make sure you soak in water the night prior. Also, you will need to steam for 5 minutes to soften the shrimp and scallop.

Tips & tricks for smooth steamed egg:

  • Use warm water to mix with the eggs! The temperature should be around 30-45 C or 86-113 F
  • Mix warm water with 1 tsp of cornstarch.
  • Use a bowl to cover the egg when steaming.
  • make sure your steaming bowl is hot before pouring your egg mixture
steamed egg recipe chinese

INGREDIENTS YOU NEED FOR YOUR STEAMED EGG:

  • 3 eggs
  • 1 1/4 cup warm water
  • 1 tsp corn starch
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tbs olive oil
  • 6 dried dried shrimp (optional)
  • 2-3 medium sized dried scallop (optional)

garnish:

  • half green onion, sliced
  • 1/2 tablespoon knorr seasoning or preferred soy sauce

STEPS TO MAKE THE STEAMED EGG:

  1. [Optional step for dried shrimp and dried scallop] – Soak dried shrimp and dried scallop the night prior. After soaking for at least 12+ hours, drain the water. Shred the dried scallop and place on the plate with the dried shrimp. Steam in a large bowl (the same bowl for the steamed egg) for 5 minutes.
  2. In a mixing bowl, whisk 3 eggs. After whisking, add 1/2 tsp sugar and 1/2 tsp salt. Whisk again.
  3. In another bowl, mix together 1 tsp corn starch with 1 & 1/4 cup warm water (30-45 C or 86-113F). Add the cornstarch water to the egg mixture from step 2.
  4. Whisk water and eggs. Scoop out bubbles with a spoon from whisking.
  5. Boil water in a large pot. Then, add your wire rack and an empty bowl for your steamed egg. Add 1/2 tablespoon olive oil in the bowl. If you did not do step 1 with the dried shrimp and dried scallop, you will need to steam your bowl for 5 minutes on medium high heat.
  6. Add your egg mixture to the hot bowl. Make sure the water is already boiling when steaming. Add a bowl or plate to cover the egg mixture. Steam on medium high heat for 6-7 minutes. Then, turn off heat and let the bowl sit in the pot for another 5 minutes.
  7. Take the egg bowl out with oven mitts or towel. Garnish with sliced green onions and soy sauce.
steamed egg with green onions and scallop
Print Recipe Pin Recipe

Chinese Steamed Egg

Steamed egg with dried scallop and shrimp for a delicious & umami dish!
Prep Time10 mins
Cook Time20 mins
Course: Appetizer, Main Course
Keyword: egg, steamed, vegetarian

Ingredients

  • 3 eggs beaten
  • 1¼ cup warm water
  • 1 teaspoon corn starch
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ½ tablespoon olive oil
  • 6 dried shrimp optional
  • 2-3 medium sized scallop optional

garnish

  • half green onion sliced
  • ½ tablespoon knorr seasoning or preferred soy sauce

Instructions

  • Optional step for dried shrimp and dried scallop – Soak dried shrimp and dried scallop the night prior. After soaking for at least 12+ hours, drain the water. Shred the dried scallop and place on the plate with the dried shrimp. Steam in a large bowl (the same bowl for the steamed egg) for 5 minutes.
  • In a mixing bowl, whisk 3 eggs. After whisking, add 1/2 tsp sugar and 1/2 tsp salt. Whisk again.
  • In another bowl, mix together 1 tsp corn starch with 1 1/4 cup warm water (30-45 C or 86-113F). Add the cornstarch water to the egg mixture from step 2.
  • Whisk water and eggs. Scoop out bubbles with a spoon from whisking.
  • Boil water in a large pot. Then, add your wire rack and an empty bowl for your steamed egg. Add 1/2 tablespoon olive oil in the bowl. If you did not do step 1 with the dried shrimp and dried scallop, you will need to steam your bowl for 5 minutes on medium high heat.
  • Add your egg mixture to the hot bowl. Make sure the water is already boiling when steaming. Add a bowl or plate to cover the egg mixture. Steam on medium high heat for 6-7 minutes. Then, turn off heat and let the bowl sit in the pot for another 5 minutes.
  • Take the egg bowl out with oven mitts or towel. Garnish with sliced green onions and soy sauce.

Video

@cookwithdana

steamed egg is like my childhood chicken noodle soup😇

♬ Storybook – Lukrembo

Did you make this recipe? Tag @cookwithdanaa on instagram to show me your beautiful creations!

Try our other family recipes here:

  • Chinese stuffed tofu – soft and silky tofu with tender shrimp filling is from a Hakka recipe!
  • Egg drop soup – want something warm and delicious? The soft egg white and silky tofu makes for a great meal!
  • Chinese shrimp and egg – a classic Cantonese dish that is made in 10 minutes!

Cook With Dana is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce more cooking content at no cost to you. Thank you for supporting Cook With Dana!

in Appetizer, Main Dishes, Recipes # chinese, egg, steam

Reader Interactions

you may also like
Kimchi Udon (15 Minutes Meal)
How to Make Salmon Sashimi
Filipino Mango Float
Chinese Porridge (Jook) with Pork and Century Egg

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Me

Hi there, I'm Dana and I create Asian recipes that are yummy and easy for everyone to make! I hope my food reminds you of a little taste of home.

Sign up to receive the latest asian recipe!

Top hits!

Featured

udon noodles with spicy sauce, green onions, fried egg on top in bright light

Kimchi Udon (15 Minutes Meal)

Latest ‘Grams

Me visiting New York 5 years ago vs. this past sum Me visiting New York 5 years ago vs. this past summer! So much has changed since then. I went to NY when I just graduated college and was introduced to the food scene for the first time ever thanks to my dear friend, Tina (hi girl!). Then, I went back this past summer and fell in love again with the food. I think New York does a modern take of asian food very well (doesn’t compromise the original flavors). Don’t get me wrong, there’s very tasty authentic food for really cheap too! One of my favorites is May Wah Fast Food in Chinatown where they serve delicious Taiwanese chicken rice for $6.50!

Check out my new blog post of the best places to eat in NY (in my opinion of course!!) [https://cookwithdana.com/best-places-to-eat-in-new-york/]

If you’re local to NY/visiting and tried one of the restaurants, send me a photo! I love to see and live vicariously through u.

---

#newyorkfood #bestplacestoeat #restaurants #asianfood #delicious
We stayed in for Valentines Day to enjoy a Thai-In We stayed in for Valentines Day to enjoy a Thai-Inspired Dinner! We ate basil pork belly, braised soy sauce eggs, taro & pork belly (made by my dad!), shrimp toast, pork chops, and mango sticky rice for dessert. I made the dessert with my boyfriend, Theo and it took 10 minutes! We used @eatinnovasian Sticky White Rice mixed with sweetened coconut milk. Then, placed ripe yellow mango on top for a delicious thai-inspired dessert :) Swipe to see our food tasting reaction. #ad

Here’s a quick recipe on how I made the mango sticky rice - 

Ingredients:

- @EatInnovasian Sticky White Rice (half pack)
- 1 cup coconut milk
- ⅓ cup white sugar (adjust to your own sweetness)
- Pinch of salt
- 1 ripe yellow mango, sliced

Directions:

1. Heat up coconut milk with sugar and salt. Stir frequently and cook for 3-5 minutes. Cool down.
2. Heat up sticky white rice according to package directions.
3. Once the rice cools a little bit, add ¼ cup of the coconut mixture and mix together. Plate the rice with sliced yellow mango. Pour leftover sauce (as much as you’d like) on the mango and rice. 

Please note that this is not the same as thai mango sticky rice, but a great hack to get a quick, easy, & delicious thai inspired dessert :) 

—
#InnovAsianOccasion #MakeItAMeal #easyrecipes #asianrecipes #dessert
So EXCITED (and nervous) that our family cookbook, So EXCITED (and nervous) that our family cookbook, Homecooked, is launching today! The book includes 15+ written recipes and video tutorials so you can watch exclusive, delicious, and calming video content all at once🤩! You can shop the cookbook in the link in my bio or go to cookwithdana.com/shop

All the recipes mean a lot to me because they were the foods that my parents made for me as a kid. As I've gotten older, I started appreciating these dishes more because they remind me of home! Most importantly, I wanted to pass down authentic recipes and share the meaning behind some Chinese traditions to my kids and virtual friends (hehe you!) 💜   If you grew up in a Cantonese household and you miss some 'homecooked' food, you have to make these recipes ◡̈  (I got Sai Yeung Choy Tong there for my canto gang!)

I've been cooking with my family this past year in the kitchen to taste test and film how to make their best dishes. We tweaked and MEASURED (IYKYK) all our recipes to ensure that you can have a taste of our home. Some of my favorite recipes in the cookbook are cha siu, crab with vermicelli, and pork & chive potstickers! It would mean the world to us if you cooked these recipes as well. 

Hope you get to cook an authentic Chinese feast or learn more about Chinese culture with Homecooked♥️💛 

If you wondered how the aesthetics are sooo 👌🏼, or you've already seen how BEAUTIFUL they look, all credit to my SUPER TALENTED friends @aiireeyo @lifted.and 

Also thank you for the ones the liked my first post hehe I messed up 🤣 and reposted again. 
---

#chineserecipes #chinesecooking #familyrecipes #deliciousfood #potstickers
I had a dinner party last week and we made miso ca I had a dinner party last week and we made miso carbonara, ginger scallion lobster and an Asian inspired charcuterie board. 

Check out my reels to see the ginger scallion lobster recipe and video. I used fresh lobster and fried the ginger and scallions in @cookwithyouyou tea seed oil! I love using the oil when cooking food in high heat (for that wok hei flavaa 😉)

——
#cookwithyouyou #dinnerideas #thanksgivingdinner #asianrecipes #seafood
BLOG LAUNCH TODAY! check out cookwithdana.com for BLOG LAUNCH TODAY! check out cookwithdana.com for full recipes. 
Hi everyone! For those that are new here, my name is Dana and I create easy Asian recipes that taste like home. I’m super excited to show you what I’ve been working on for the past few months. I know that a lot of you come to my Instagram to check out the recipes but they also will be uploaded on the blog for easy access. I hope you can visit the blog and let me know what you think 💕
Be sure to subscribe to get the latest Asian recipe!
Do you prefer to view the recipe on IG or on the blog? I love to hear your thoughts 🤩
The lemongrass pork is so flavorful; and the radis The lemongrass pork is so flavorful; and the radish, carrots, and herbs make this banh mi the perfect bite. 

The marinade for this pork is not to be missed! You can check out the recipe in my IG reels ♥️

#LeeKumKee and #LeeKumKeeSauces
2021 © Cook With Dana
made by soulmuse