Monday 13 June 2011


Chinese Steamed Egg

Serves 4

Preparation & Cooking Time: 30 minutes

1 part egg + 2 parts water => 1 egg fills about 1/4 cup + 1/2 cup water


- 4 Eggs which is approx. 250ml (1 cup)
- 2 cups (500 ml) water
- 150 g minced pork (optional)
- 2 tsp soy sauce
- Sprinkle of salt & pepper
- A handful of chives or spring onions chopped as garnish (optional)


1. In a porcelain bowl, beat eggs, add water/stock, soya sauce, salt and pepper and mix well. (Use a shallow bowl for steaming eventually, as it will make it cook faster).

2. Add in minced pork and mix well (optional).

3. Cover bowl with aluminum foil (to prevent water from dropping into the mixture when steaming), place in boiling pot of water and cover with lid.

4. Steam on medium-low heat (no. 4.5 on my stove) for 30 minutes until cooked. To check if the eggs are cooked, stick a tooth-pick and it should come out clear. If you want a smoother surface, steam on low heat for a longer period.

Additional Information:

This dish brings back a lot of childhood memory for me. My granny (dad's side) and my mum used to make this dish, during my childhood. I have tried to learn from my mum, when she visited me in Copenhagen. But I kept getting the water amount wrong, after she returned to Singapore. My mum does not measure.

My friend, Yang Li, taught me that for every egg in a Chinese rice bowl, top the bowl with water. I have now measured it, and it is about 150ml to top up a Chinese rice bowl. Yang Li said that too little water, the end result would be too tough. However, too much water wouldn't taste good either.

J didn't want to try steamed egg, but he loves to drink the tasty soup created as a by-product of this dish. He finished all the soup and asked for more!

Here is a more elaborate recipe of the Japanese Steamed Egg dish (Chawanmushi):


Steaming the egg under medium-low heat for 15 minutes

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