Chinese steamed eggs are a simple, delicious way to elevate everyday eggs. In this version, a quick sautéed mushroom topping turns the silky custard into a satisfying breakfast or light meal in under 20 minutes.
If you cook eggs frequently and want something different from scrambled or omelettes, steamed eggs are a welcome change. Steaming produces a smooth, custard-like texture that feels delicate and silky on the palate. Paired with a mushroom topping and a drizzle of chilli oil, the dish becomes both comforting and flavourful.
The mushroom topping adds rich umami and a little texture contrast, while light soy and optional chilli oil bring balance and mild heat. This recipe is quick to prepare, forgiving, and works well as a light meal by itself or served over rice or noodles.
jump to section: chinese steamed eggs
- Ingredients for Chinese Steamed Eggs
- Frequently Asked Questions
- Richa’s Top Tips
- Storage Tips
- Serving Ideas
- Did You Know?
- Watch Chinese Steamed Eggs Recipe Video
Ingredients for Chinese Steamed Eggs
Eggs: 3 large eggs.
Liquid: 230 ml chicken stock or water. Stock adds more flavour but water works if needed.
Seasoning: 1/8 tsp salt, 1/4 tsp crushed pepper, and 1/2 tsp light soy sauce.
Mushroom topping: Shiitake and cremini (or button) mushrooms sautéed with ginger, garlic, dark soy sauce and pepper.
Flax seed powder: Mixed with water to create a light glaze for the mushroom topping.
Optional garnish: Finely chopped spring onion greens, a spoonful of chilli oil, and a light splash of soy sauce.
Oil: Any neutral cooking oil for sautéing the mushrooms.
Frequently Asked Questions
Yes. Set a small wire rack or an inverted plate inside a large pot with about an inch of water. Bring the water to a simmer, place the bowl on the rack, cover, and steam. It works well as an alternative to a steamer.
Bubbles or a rough surface usually mean the heat was too high or the egg mixture wasn’t strained. Strain the eggs and use medium-high heat for a smooth custard.
Yes. The steamed eggs are delicious on their own with soy sauce, spring onions and chilli oil. The mushroom topping makes the dish more filling but is optional.
Richa’s Top Tips
- Strain the egg mixture: A fine-mesh strainer removes chalazae and lumps, ensuring a silky surface.
- Use warm stock or water: Cold liquid can trap air and create bubbles; warm liquid blends more evenly.
- Steam on medium-high: Avoid boiling; too much heat causes holes or a spongy texture. About 6 minutes of steaming is ideal.
- Let it rest after steaming: Turn off the heat and leave the lid on for 10 minutes to allow gentle carryover cooking and prevent cracks.
Storage Tips
- Refrigerate separately: Store steamed eggs and mushroom topping in separate airtight containers for up to one day. The custard is best eaten fresh.
- Do not freeze: Freezing destroys the delicate texture.
- Reheat gently: Steam for 2–3 minutes to warm through. Avoid microwaving, which can make the eggs rubbery. Add spring onions and chilli oil again before serving.
Serving Ideas
These steamed eggs are light and silky, so pair them with something starchy or with texture to make a fuller meal:
- Steamed rice: Spoon the eggs and mushrooms over warm rice so the custard melds with the grains.
- Fried rice: Use egg fried rice as a base for a more substantial meal.
- Noodles: Serve alongside simple seasoned noodles for a contrasting texture.
- Stir-fried greens: Bok choy or broccoli adds crunch and freshness to balance the custard.
Did You Know?
When mixed with water, roasted flax seed powder releases a gel-like mucilage that acts as a natural thickener. In this recipe it gives the mushroom topping a light glaze without cornstarch, while adding a small boost of fibre and omega-3.
At home we cook eggs often, and this steamed eggs recipe has become a favourite for a change of pace. The texture is uniquely silky and comforting, and the mushroom topping adds satisfying umami.
If you’re looking for a fresh egg recipe to try, this is a great place to start. I hope you enjoy it—if you share it on social media, tag @my_foodstory to show what topping you chose.
Watch Chinese Steamed Eggs Recipe Video
Chinese Steamed Eggs (with mushroom topping)
Print Recipe
Equipment
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1 steamer (or a large pot with a rack)
Ingredients
- 3 eggs
- 230 ml chicken stock or water
- ⅛ teaspoon salt
- ¼ teaspoon crushed pepper
- ½ teaspoon light soy sauce
Mushroom topping
- 2 teaspoons cooking oil
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 2 shiitake mushrooms (soaked in 80 ml hot water for 20 minutes)
- 1 cup finely chopped cremini mushrooms (approx. 6–7)
- ⅛ teaspoon salt
- ¼ teaspoon crushed pepper
- ½ teaspoon dark soy sauce
- ¼ teaspoon roasted flax seed powder mixed in 2 tablespoons water
For garnish
- 2 tablespoons finely chopped spring onion greens
- 1 tablespoon chilli oil (optional)
- ½ teaspoon light soy sauce
Instructions
Prepping
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Crack eggs into a bowl and beat until smooth. Add salt, pepper, light soy sauce and stock or water. Mix well and pour the mixture through a fine-mesh strainer into a shallow bowl to remove any lumps.
Steaming eggs
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Bring the steamer or pot to a boil. Place the bowl with the egg mixture on the steamer plate, cover and steam over medium-high heat for 6 minutes. Turn off the heat and let it rest, covered, for 10 minutes before opening the lid.
Topping
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Finely chop the rehydrated shiitake mushrooms and set aside.
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Heat oil in a pan, add ginger and garlic and sauté briefly until fragrant. Add shiitake and cremini mushrooms with salt, pepper and dark soy sauce. Cook over medium-high heat for 2–3 minutes until the mushrooms are nicely roasted. Stir in the flax seed mixture and toss to coat, then remove from heat and set aside.
Serving
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Take the steamed egg bowl out of the steamer, spoon the mushroom topping over the custard, scatter spring onions and drizzle with light soy sauce or chilli oil if using. Serve immediately.
Notes
- Cremini mushrooms can be swapped for white button mushrooms if preferred.
Nutrition
This article was researched and written by Harita Odedra.