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Chinese Steamed Egg Custard Recipe: Easy Weeknight Dish

Cuisine Chinese
Author Sharon Wong @Nut Free Wok


  • 2 large eggs
  • 3/4 cup water
  • 1 teaspoon oyster sauce soy sauce, or soy sauce alternative (more if desired)


  1. If this is your first time making this recipe, see the main recipe post regarding instructions to find the correct sized bowl, plate, and pot with steamer rack.
  2. Add about 1 inch of water (lower than the level of the rack) to a pot with a steamer rack and bring to a boil at medium high heat.
  3. Crack two eggs into a cereal bowl and gently beat it until you can't tell the yolks apart from the whites.
  4. Add water and gently stir (avoid making a lot of big bubbles) and let the mixture rest.
  5. When the water comes to a rolling boil, carefully uncover the lid to avoid being scalded, place the bowl of eggs into the steamer, and cover the bowl with an upside down bread and butter plate, cover the steamer and steam for 10-12 minutes.
  6. Check that the eggs are set by removing the lid and plate and jiggle the bowl a bit, if the egg looks like it's set unevenly, then cover with the plate and the lid and steam for 1-2 more minutes.
  7. Drizzle with 1 teaspoon of oyster sauce or soy sauce or soy sauce alternative (use more if desired).