Chinese Steamed Eggs (with Mushroom Topping)
on Jun 09, 2026
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Chinese Steamed Eggs are one of the easiest, delicious and most interesting ways to level up your daily eggs. We serve this dish with an easy mushroom topping to turn it into a wholesome, breakfast experience all in under 20 minutes.
If you’re someone who eats eggs almost every day and feels like you’ve exhausted every way to make them, then this Chinese steamed eggs recipe is going to feel like a refreshing change. Instead of the usual scramble or omelette, steaming transforms eggs into something silky, smooth, and almost custard-like in texture.
Better yet, when you top them with sautéed mushrooms and finish with a drizzle of homemade chilli oil, the dish becomes much more than a simple egg recipe. The rich umami flavours and gentle heat complement the delicate eggs beautifully, turning them into a satisfying light meal that’s both comforting and packed with flavour.
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Ingredients for Chinese Steamed Eggs
Eggs: Three is all you need for this recipe.
Chicken Stock: I’ve used homemade, but store-bought works too. You can also use plain water, but stock adds a lot more flavour to the eggs.
Seasoning: Salt, crushed pepper, and a splash of light soy sauce.
Mushroom Topping: Shiitake and cremini mushrooms, sautéed with ginger, garlic, dark soy sauce, and pepper. You can also use button mushrooms in a pinch.
Flax Seed Powder: Mixed with water and added to the mushrooms to give the topping a slight glaze and body.
Optional Garnish: Spring onion greens, homemade chilli oil, and a drizzle of light soy sauce to finish.
Oil: Any neutral cooking oil for sautéing the mushroom topping.
Frequently Asked Questions
Yes. Place a small wire rack or an inverted plate inside a large pot with about an inch of water at the bottom. Bring the water to a simmer, place the egg bowl on the rack, cover, and steam as usual. It works just as well.
Either the heat was too high, or the egg mixture wasn’t strained before steaming. Both cause air bubbles that create a rough, uneven surface. Strain the mixture and keep the heat at medium-high for the smoothest result.
You can. A simple drizzle of soy sauce, spring onions, and chilli oil over the plain steamed eggs is just as delicious. The mushroom topping makes it more filling, but the eggs are great on their own, too.
Richa’s Top Tips
- Strain the egg mixture before steaming. This removes any chalazae or lumps and is what gives you that perfectly smooth, silky surface. Skip this, and you’ll get bubbles and an uneven texture.
- Use warm stock or water, not cold. Cold liquid creates air bubbles in the mixture that show up on the surface after steaming. Warm liquid blends more smoothly and gives you a flawless finish.
- Steam on medium-high, not full blast. Too much heat creates holes and a rough, spongy texture instead of that smooth custard you’re going for. Medium high for 6 minutes is the sweet spot.
- Let it rest in the steamer for 10 minutes after switching off the heat. This gentle carryover cooking sets the eggs perfectly without overcooking them. Opening the lid too early can cause the surface to crack.
Storage Tips
- In the fridge: Store leftover steamed eggs and mushroom topping separately in airtight containers for up to a day. Steamed eggs are best eaten fresh as the texture changes the longer they sit.
- Freezing: Not recommended. The silky texture of the eggs breaks down completely once frozen and thawed.
- Reheating tip: Steam gently for 2-3 minutes to warm through. Avoid the microwave as it tends to make the eggs rubbery and unevenly heated. Add fresh spring onions and chilli oil again before serving.
Serving Ideas
These steamed eggs turn out really light and fluffy, so it’s best to pair themwith something starchy to anchor the meal:
- Steamed rice: The most classic way to eat this. Spoon the eggs and mushrooms over warm rice and let the silky custard mix into the grains.
- Egg Fried Rice: If you want a more substantial meal, egg fried rice as the base adds flavour and makes the whole thing more filling.
- Bibim Guksu: If you want to pair it with noodles instead of rice, these spicy Korean noodles make a great contrast to the soft, delicate eggs.
- Stir-fried greens: A simple side of stir-fried bok choy or broccoli adds crunch and freshness that balances the smoothness of the custard really well.
Did You Know?
The flax seed powder in the mushroom topping is there for a specific reason. When mixed with water, flax seeds release a natural mucilage, a gel-like substance that acts as a thickener and binder. In this recipe, it gives the mushroom topping a light glaze and body without adding cornstarch or any artificial thickener. It also adds a small boost of omega-3 and fibre.
We eat eggs almost every day in this house, and this Chinese steamed eggs recipe has given us a whole new way to enjoy them. It’s light, it’s comforting, and the silky texture is something you really have to experience to understand.
If you’ve been looking for a new egg recipe that feels a little different from the usual, start here. I think you’ll be pleasantly surprised. Tag me on Instagram @my_foodstory when you make it, and let me know what topping you went with.
Watch Chinese Steamed Eggs Recipe Video
Chinese Steamed Eggs (with mushroom topping)
Equipment
- 1 steamer
Ingredients
- 3 eggs
- 230 ml chicken stock or water, ½ + ⅓ + ⅛ cup
- ⅛ teaspoon salt
- ¼ teaspoon pepper, crushed
- ½ teaspoon light soy sauce
Mushroom topping
- 2 teaspoons cooking oil
- 1 teaspoon finely chopped ginger
- 1 teaspoon finely chopped garlic
- 2 shiitake mushrooms soaked in ⅓ cup / 80 ml hot water for 20 minutes
- 1 cup finely chopped cremini mushrooms, approx. 6-7 mushrooms
- ⅛ teaspoon salt
- ¼ teaspoon pepper, crushed
- ½ teaspoon dark soy sauce
- ¼ teaspoon roasted flax seed powder mixed in 2 tablespoons of water
For garnish
- 2 tablespoons finely chopped spring onion greens
- 1 tablespoon chilli oil, optional
- ½ teaspoon light soy sauce
Instructions
Prepping
- Crack the eggs into a bowl, beat well, add salt, pepper, light soy sauce, stock / water and mix well. Pour the mixture through a fine-meshed strainer into a shallow bowl.3 eggs, 230 ml chicken stock or water, ⅛ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon light soy sauce
Steaming eggs
- Bring the steamer to a boil. Place the bowl of egg mixture on the steamer plate, cover and steam over medium high heat for 6 minutes. Switch off the heat, let it rest for 10 minutes and open the lid.
Topping
- Finely chop the hydrated shiitake mushrooms and set aside.2 shiitake mushrooms soaked in ⅓ cup / 80 ml hot water for 20 minutes
- Heat oil in a pan, add ginger, garlic and saute on high for a few seconds till fragrant. Add shiitake & cremini mushrooms, salt, pepper, dark soy sauce and saute for 2-3 minutes till the mushrooms are roasted well. Add flax seed powder mix and give a good toss. Set aside.2 teaspoons cooking oil, 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, 1 cup finely chopped cremini mushrooms, ⅛ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon dark soy sauce, ¼ teaspoon roasted flax seed powder mixed in 2 tablespoons of water
Serving
- Remove the steamed egg bowl from the steamer, garnish with mushroom topping, spring onions and serve. Optionally, you may also garnish with chilli oil & light soy sauce.2 tablespoons finely chopped spring onion greens, 1 tablespoon chilli oil, ½ teaspoon light soy sauce
Video
Notes
- Cremini mushrooms may be replaced with white mushrooms and it works equally well.
Nutrition
This article was researched and written by Harita Odedra.
