Chinese Steamed Egg White
- 18 min
- Serves 1
- 7 ingredients
10 minutes to prep, 8 to cook. A light, protein‑rich Chinese steamed egg white that’s quick to make and perfect for a low‑calorie meal. The silky texture is enhanced by a drizzle of soy, chili, and sesame oils, while fresh diced green onions add a bright, aromatic finish.
Free. No account needed.
Method
Dice the green onions into small pieces and set aside.
In a small bowl, combine the liquid egg whites, water, and salt; whisk gently to blend and eliminate any bubbles or foam.
Kitchen notes · Added by ReelsMeals: The egg white mixture is uniform and has little foam on top.
Cover the bowl tightly with plastic wrap and pierce several small holes in the wrap using a toothpick to allow steam to escape.
Place the covered bowl inside a larger heat‑proof bowl or shallow tray.
Fill the larger container with boiling water until it almost reaches the top of the small bowl, creating a bain‑marie.
Microwave the entire setup on 50 % power for 6–8 minutes, checking after 6 minutes; the egg mixture should be set but still slightly wobble. If it appears wet or sticky, continue microwaving in 30‑second increments.
Kitchen notes · Added by ReelsMeals: The surface is set while the center retains a gentle wobble. Check the center before extending the cook so the custard stays tender.
Carefully remove the small bowl from the water bath; discard the plastic wrap.
Drizzle the soy sauce, chili oil, and sesame oil evenly over the steamed egg.
Kitchen notes · Added by ReelsMeals: The oils and soy sauce form a glossy seasoning over the steamed egg.
Sprinkle the diced green onions on top.
Using a sharp knife, cut the steamed egg into a grid pattern for an attractive presentation.
Serve immediately while warm.
Tips while you cook
- Eliminate bubbles
- Whisk the egg whites, water, and salt gently.
- Allow steam to escape
- Cover the bowl tightly with plastic wrap and pierce several small holes using a toothpick before microwaving.
- Check doneness incrementally
- After 6 minutes microwave, continue in 30‑second increments if the egg is still wet or sticky.
- Proper water level for bain‑marie
- Fill the larger container with boiling water until it almost reaches the top of the small bowl before microwaving.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Joe Chu made this.
The recipe comes from Joe Chu’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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