Recipes / Cantonese Steamed Eggs

CANTONESE HOME COOKING

Cantonese Steamed Eggs

粵式蒸水蛋

A gentle-steamed egg custard for the everyday table, with a measured water ratio and clear cues for a set, delicate centre. Research draft; not yet kitchen-tested.

25 minEstimated total

4Servings

EasyDifficulty

By Canto Hearth Editorial · Source-informed recipe. Not yet kitchen-tested by us.

Jump to ingredients & steps ↓

A restaurant serving of steamed egg with soy sauce and chopped aromatics — Reference photograph, not the result of this recipe. LAHN wui Hoezhong · CC0. Displayed without cropping.

Let’s cook.

Choose a shallow dish

Set a heatproof dish on a rack inside a lidded pot. Make sure the lid closes and the water will stay below the dish. Remove the dish and bring the water to a boil. A deep cereal bowl and a wide shallow dish will not cook at the same speed.

Measure the mixture

Break the eggs into a measuring jug and mix until yolks and whites are uniform. Note the volume. Stir in the oil, then add 1.5 times that volume of lukewarm water and the salt. The ratio matters more than the count of eggs.

Remove bubbles

Pour through a fine sieve into the dish, then skim any foam. Loosely cover with a heatproof lid or plate to keep condensation off the surface. Do not tightly seal the dish.

Steam gently

Lower the dish onto the rack and close the pot. Reduce the heat to maintain gentle steam. Start checking at 12 minutes; the source gives 12–14 minutes, but dish depth and your stove may require longer. The centre should be set with a soft wobble, not a pool of uncooked egg.

Check and serve

For a safety check, use a clean food thermometer to confirm that the centre reaches 75°C. Lift the lid away from your face and use oven mitts to remove the dish. Add a little soy sauce if wanted, and serve with rice.

Small details, better cooking.

Equipment: lidded pot or steamer, stable rack, shallow heatproof dish, measuring jug, fine sieve and food thermometer.
A rough, porous surface is a reason to check the intensity of the steam and the cooking time on the next batch; do not solve it by serving an unset centre.
Increase servings by keeping the egg-to-water ratio, but use more shallow dishes rather than assuming that double depth needs double time.
Refrigerate leftovers in a covered container within two hours at 4°C or below. Reheat thoroughly once; the texture may become firmer.

Working with what you have

Water

Unsalted stock

Adds flavour but changes the clean egg taste. Reduce salt if the stock is salted; stock allergens depend on the product.

Light soy sauce

Certified gluten-free tamari

Use a small amount to taste. It changes the flavour and does not remove soy as an allergen.

Dedicated steamer

Lidded pot with a stable steaming rack

The dish must sit above the water. Keep enough water in the pot to avoid boiling it dry.

Need a unit conversion? Open kitchen tools. For ingredients, visit the pantry.

Questions from the kitchen

What is the egg-to-water ratio?

This draft starts with 1 part beaten egg to 1.5 parts water by volume. The Chinese references use different ratios; measure your eggs and test one ratio consistently before changing it.

Why is my steamed egg watery in the middle?

It may need more time, the dish may be too deep, or too much water may have been added. Continue gentle steaming until set and check the centre temperature rather than relying on the timer alone.

Do I need plastic wrap?

No. A loosely placed heatproof plate or lid can shield the surface from condensation. Leave room for steam to circulate around the dish.

Sources & editorial notes

Independently written in English using the references below. Timing and ingredient adjustments still need home-kitchen validation. No source photographs or text are reproduced without permission.

【粤式】蒸水蛋 — 下厨房（作者名未能核实）. Accessed 2026-09-26.
蒸水蛋 — 懶人廚房 Lazy Cook's Recipes. Accessed 2026-09-26.
食物安全五要點備忘錄 — 香港食物安全中心. Accessed 2026-09-26.

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