Chinese Steamed Egg Recipe (蒸蛋)

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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

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

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.

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!

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