Steaming Silky Chinese-Style Eggs: A Simple Guide

Chinese steamed eggs are a versatile, comforting dish that is easy to make and perfect for any time of day. Known as waat dan or slippery eggs in Cantonese, this dish has a silky, custard-like texture and is great for young and old. With just a handful of ingredients, this recipe is so simple you'll be whipping it up from memory in no time!

The ideal egg-to-water ratio

When preparing the water for Chinese steamed eggs, it is best to use warm water. Warm water, at around 45°C (113°F), helps the beaten eggs and water combine smoothly. An easy way to achieve this temperature is to mix equal parts boiling water and tap water. This simple trick ensures the water is just right without the need for a thermometer.

While the ratio is important, it is also crucial to pay attention to the quality of the eggs and water used. It is recommended to use fresh eggs for the best results. Additionally, gently beating the eggs can help prevent air bubbles and a spongy texture. Straining the egg mixture through a fine-mesh sieve is a crucial step to ensure a silky smooth texture by removing any lumps, air bubbles, or eggshell fragments.

In summary, the ideal egg-to-water ratio for Chinese steamed eggs is 1:2, but this can be adjusted slightly depending on your preferred texture. Using warm water and fresh eggs, along with gentle beating and straining, will also contribute to achieving the perfect silky custard texture.

How to set up a steamer

To set up a steamer, you will need a few basic items. The first is a deep vessel to cook in, such as a wok, pot, or deep pan. The size of the vessel depends on the size of the food and/or the cooking container. If you’re steaming in a bowl or on a plate, make sure that it fits completely inside the vessel.

Next, you will need a lid to trap the steam. When covered, the lid should not be touching the food. It is helpful to have a dome lid, which provides more overhead room for steam to collect and prevents your food from getting smashed.

Finally, you will need something to keep the food from touching the water. You can use any heat-proof item, like an inverted wide bowl that can act as a stand in the boiling water. But a more reliable option is to use a round cooking rack, which is reusable, sturdy, and just the right size, height, and shape for the job.

Steamer Setup #1: A Pot (or Wok) with a Lid and Heat-Proof Dish

Find a pot with a lid that will accommodate the heat-proof dish you plan to steam your food in. A wok with a lid is ideal. Place a metal steam rack in the bottom of the wok/pot so that it's at least 2 inches (5 cm) above the water. If you don't have a metal steam rack, you can use an empty can with both ends removed. When the water is simmering, place the heat-proof dish of food on the rack, cover the wok or pot, and steam.

Steamer Setup #2: Metal Steamer

Fill the bottom of the metal steamer with at least 2 inches (5 cm) of water (or more for longer steaming times). Place food either in a heat-proof dish or, if steaming buns/dumplings, line the racks with cabbage leaves, cheesecloth, or paper steamer liners to cook the buns/dumplings directly on the racks without them sticking. Bring the water to a simmer, cover, and steam.

To prevent condensation from dripping onto the food, you can tie a thin kitchen towel around the lid (so that the cloth is on the inside of the lid to catch any condensation), tying any loose ends so they're not in danger of coming in contact with your heat source.

Steamer Setup #3: Bamboo Steamer

Place the bamboo steamer in your wok with enough water to come up the bottom rim of the steamer by 1/2 inch (1.25 cm). You can either place shallow heat-proof dishes inside the steamer racks or line the racks with cabbage leaves, cheesecloth, or paper steamer liners to steam buns or dumplings. Bring the water to a simmer, and cover the bamboo steamer with its bamboo lid (there's no need for any additional cover).

For all three setups, keep an eye on the water level and add boiling water as needed to prevent it from evaporating completely.

Seasoning tips

Chinese steamed eggs are a simple dish, but it can be hard to perfect. The key to seasoning is to keep it simple and let the delicate flavour and texture of the eggs shine through.

Firstly, a little salt in the egg mixture is essential. Salt creates a silky texture by stopping the proteins in the egg yolks from binding too tightly. It also enhances the other flavours in the dish.

When it comes to garnishes, a little light soy sauce and sesame oil are classic additions. You can either drizzle these over the eggs or, for a more intense flavour, cut through the egg curd several times to let the sauce penetrate. You can also add a little sugar to the soy sauce and sesame oil mixture.

If you want to add more toppings, try prawns,section=How to Cook Chinese Steamed Eggs&text=If%20you%27re%20looking%20for%20some%20more%20egg%20recipes,%20then%20you'll%20love%20my%20miso-marinated%20eggs%20perfect%20with%20sticky%20rice,%20sardines%20and%20eggs%20great%20served%20with%20bread,>seafood, meat, shiitake mushrooms, or vegetables like asparagus, carrot, okra, or scallions. If you are adding these, steam the eggs for 7 minutes, add the toppings, and then steam for a further 3 minutes.

For a spicy kick, add some chilli oil or fresh grated ginger. You could also add some garlic to the egg mixture.

How to check if the eggs are cooked

To check if your Chinese steamed eggs are cooked, you should look for a custard-like consistency. The eggs should not look runny in the middle. This should take around 10 minutes of steaming.

If you are using a thermometer, the internal temperature of the eggs should be more than 160°F when they are done.

If you are making hard-boiled steamed eggs, you should steam them for 12 to 15 minutes for a cooked-through yolk. For a soft-boiled texture, steam for 6 minutes, and for a hard-boiled egg with a still translucent and bright yolk, steam for 10 minutes.

Storage and reheating instructions

Chinese steamed eggs can be stored in the refrigerator for up to three days. To store them, wrap the bowl with plastic wrap or place any leftovers in an airtight container.

To reheat, you can either microwave the eggs until warm, or steam them again. If you're reheating in the microwave, cover the bowl loosely to prevent the eggs from exploding. If you're reheating in a steamer, steam for about five minutes or until warm.

Note that the texture of the steamed eggs may change after reheating. The silky smoothness might not remain, but the eggs should still taste delicious!

Frequently asked questions