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Chinese Steamed Egg Custard 蒸水蛋

Updated: Sep 7, 2021


  • 300ml Water (warm)

  • 3 large Eggs


  • 2 pinch Salt

  • 1tsp Mélines chilli sauce (Optional)


  • 1tsp Soy sauce

  • 1tsp Fried garlic (Optional)

  • 1tsp Spring onion (chopped)

  • 1 Shitake mushroom (sliced)(Optional)

  • 5 Prawns (chopped or sliced) (Optional)


Prepare all ingredients needed before you start as this recipe is quick and it is best served straight away, so tasty.

Crack three eggs into a large bowl.

Lightly beat eggs and then slowly add in warm water, do not whisk or beat to much as you do not want too many air bubbles. This way you will have a smooth steamed custard.

Add the seasonings and mix well.

Pour the egg mixture through a sieve into a shallow heatproof bowl, or as I prefer to do put them into little individual ramekins.

Gently place them onto a prepared steamer.

Steam over LOW HEAT for 10 minutes, or until set. (If you would like to have the sliced prawns and mushrooms add them 8 mins into the cooking allowing 2 minutes for them to be cooked)

Sprinkle chopped spring onions and the fried garlic on top and then pour light soy sauce over the egg custard and serve hot.

If you would like it a little spicier, you know what to do, just add a little extra chilli sauce.


Please let me know in the comment section if I can make the recipe better, if some parts were unclear or if it was just really tasty, thank you. 🙏

If you have any queries or any questions please do not hesitate to contact me.

I would be happy to help,

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