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Chinese

Cantonese Steamed Egg

Silky Cantonese steamed eggs seasoned simply with soy sauce, sesame oil and spring onion greens.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Cantonese Steamed Egg

20 mintotal

8 min hands-on12 min hands-off

Prep 8 min · Cook 12 min

Serves
2
Difficulty
Easy
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No separate prep waiting is required; the custard steams mostly unattended for 10 to 12 minutes, so keep the heat gentle once the bowl is covered.

Method

  1. Set a steamer over medium heat with enough water to steam for 12 minutes. Choose a shallow heatproof bowl that fits comfortably inside and keep a plate or heatproof cover ready.

    12 min

  2. Beat the eggs gently with the salt until the whites and yolks are combined without creating a thick foam. Stir in the lukewarm water.

  3. Strain the egg mixture through a fine sieve into the heatproof bowl and skim off any bubbles from the surface.

  4. Cover the bowl and place it in the steamer. Steam over medium-low heat for 10 to 12 minutes, until the centre is just set and trembles gently when the bowl is nudged.

    10–12 min

  5. Remove the bowl carefully. Drizzle with soy sauce and sesame oil, scatter over the spring onion greens and serve warm.

How to tell it's done

The surface should be smooth and glossy, with no large holes; the centre should be softly set and custard-like, not watery or rubbery.

Nutrition

Per serving, from 2 servings.

107kcal

Where the calories come from

  • Protein8.6 g33%
  • Carbohydrate0.8 g3%
  • Fat7.4 g64%
Sugars
0.3 g
Saturated fat
2.2 g
Fibre
0.1 g
Sodium
533 mg
Potassium
111 mg
Calcium
52 mg
Iron
1.2 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Use gentle heat and cover the bowl so condensed steam cannot drip onto the surface. High heat creates bubbles and a honeycomb texture.

What to serve it with

Serve as part of a shared meal with steamed rice, greens and another savoury dish.

Common mistakes

The steamed egg sets with bubbles or a honeycomb texture.
Beat gently, strain the mixture, cover the bowl, and steam over medium-low heat. Too much agitation or hard steam makes the custard rough.

Substitutions

  • Sesame Oil — For a sesame-free version, omit the sesame oil; the steamed egg will remain smooth but less aromatic.

Storing and reheating

Steamed egg is best fresh, but leftovers can be refrigerated in a covered container for up to 2 days. Reheat covered over gentle steam or low microwave power until hot; freezing is not recommended.