Easy, Silky Chinese Steamed Eggs Recipe

SnR Chinese Steamed Eggs Silken

Last week, we went to S&R and chanced upon these brown eggs on Buy 2 Take 1 for only P519.95.

SnR Chinese Steamed Eggs Buy 2 Take 1 Promo

These brown eggs end up costing only P5.77 per egg (1 tray is 30 eggs, buy 2 take 1 = 3 trays = 90 eggs). The yolks are a deep yellow, almost orange, and the eggs are very rich and creamy when cooked.

I actually haven’t seen them in a while, and when I asked, I was told that these eggs are displayed in the morning and usually run out quickly (depends if there are deliveries)! Lately, I’ve been visiting S&R in the evening, that’s why I haven’t been seeing these eggs. Just by luck, they were about to close during our last visit and were already preparing to display the eggs for the next morning. I saw them and asked if I could already buy them and they said yes.

We love these brown eggs from S&R that every time it’s on promo, we buy 3 trays (90 eggs)! We try to put as many eggs as we can in the refrigerator, and leave what can’t fit in the refrigerator any more on the counter and use them up first.

When we have these eggs, I tend to make leche flan and a lot of scrambled eggs, and I think I’ve found I’ve been able to make scrambled eggs close to my favorite Australian Dairy Company’s famous scrambled eggs.


But today, I would like to share with you this easy, very delicious, and easy to prepare Chinese steamed eggs recipe. This is like a savory leche flan, it is so smooth and creamy! I highly recommend using brown eggs with deep yellow yolks for this. This is an easy side dish that you can prepare quickly, without much fuss, with few ingredients and this dish won’t make a big dent on your budget.

The main ingredient is eggs, and for this recipe, I am using 4 eggs, that works out to only P24.00! You can easily scale up to make a bigger batch of steamed eggs.


  • 4 eggs
  • 400 mL of water
  • 1/4 of a chicken bouillon cube
  • 2 tablespoons of soy sauce (use the good stuff)
  • 1 teaspoon of sugar
  • green onions for garnish

See? You probably have everything in your kitchen already.

Prepare your steaming apparatus. I just used a big, covered pot that will fit my bowl, with enough room for the steam to circulate. Make sure the bottom of the bowl does not touch the boiling water. Start heating it, with the bowl inside. It must be hot already when we pour the egg mixture in. The egg mixture takes less than 5 minutes to prepare.

SnR Chinese Steamed Eggs Steaming Pot

The basic recipe is eggs and 2x water. Each egg is about 50 ml. 4 eggs is 200 ml. Therefore, I need 400 ml of water (it doesn’t have to be super exact).

SnR Chinese Steamed Eggs Bouillon Stock

For flavoring, I dissolved 1/4 of the chicken bouillon cube in the 400 ml of water. You can either use hot water so the bouillon dissolves, or use room temperature water and just microwave it. If you don’t like using bouillon, you can add some salt to taste instead or use chicken broth. Let the bouillon water cool before using with the eggs.

SnR Chinese Steamed Eggs Raw

4 eggs; the 400 ml bouillon water is in the white bowl

Beat the 4 eggs. Add the 400 ml bouillon water to the beaten eggs, mix well to combine.

SnR Chinese Steamed Eggs Mixture

I did the blending in the white bowl, but transferred some of the mixture to the measuring up because it’s easier for me to pour. I had about 600 ml of mixture, so they wouldnt’t all fit in my measuring cup. I have several of these white bowls, the other one is going to be used for the steaming.

When the water for steaming is boiling, open the lid, and pour the egg mixture into the steaming bowl.

SnR Chinese Steamed Eggs Pouring

Close the lid. Turn the heat down to medium, the water should still be boiling, but only mildly.

SnR Chinese Steamed Eggs Steaming

Steam for 12 minutes. Turn off the heat, but do not open the lid. Leave it alone for 15 minutes.

Meanwhile, mix the soy sauce and sugar together.

SnR Chinese Steamed Eggs Soy Sugar Sauce

After 15 minutes, open the lid, garnish with green onions and black pepper, and drizzle the soy sauce mixture on top. Serve!

SnR Chinese Steamed Eggs After Cooking

Look at how silken the egg is!

SnR Chinese Steamed Eggs Silken

SnR Chinese Steamed Eggs Silken 2

Here, I’ve transferred some to a tea cup. See how silky it is – like silken tofu! Like taho, but not sweet.

SnR Chinese Steamed Eggs served in a cup 2


For the green onions, we planted a few and I just snip off a few leaves whenever I need some. How did we plant the green onions? The easy, shortcut method – Next time you see some nice, fresh green onions with the roots still attached at the supermarket, buy them and plant them!

SnR Chinese Steamed Eggs Green Onions Plant

You can see some of the leaves I’ve snipped. Keep the plants in shade so they don’t drown, especially now that it’s been raining a lot. Water as needed.

This way, you’ll always have fresh green onions ready to harvest whenever you need them. When snipping off the green leaves, make sure to leave about 1 to 1 1/2 of the green leaf above the white stalk. I use scissors for a clean cut. The green leaves regrow quickly and boom, endless supply of green onions!

We just recently started doing this because I was getting tired of seeing my green onions going limp and yellow in the refrigerator if not used up within a few days, even if I stored them in a glass bottle like how you put flowers in a vase. It was such a waste and it was also time-consuming to remove the limp ones.

I hope you enjoyed this easy Chinese Steamed Eggs recipe. It’s one of my favorites! 

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The Barat Queen

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