Microwave Steamed Egg is traditionally steamed over boiling water, but can be conveniently made in a microwave, offering a quick and effortless alternative to traditional Chinese steamed eggs without sacrificing flavor or texture!
This was inspired by my Chinese steamed egg recipe, but is made super quickly and easily in the microwave! If you don't own a steamer, this is a great option for you to make steamed eggs.
These shortcut steamed eggs are a healthy, protein-packed breakfast option that is delicious and easy to make! The main difference between cooking steamed eggs in the microwave versus cooking them in a steamer is the amount of time it takes for the eggs to cook.
When cooked in a steamer, the eggs are cooked low and slow, which results in a super soft and silky texture. Cooking them in a microwave means they will be cooked quicker, so the egg custard won't be quite as soft but still a very soft and pleasant texture! The surface of the custard might come out more wrinkly when it is cooked in the microwave as well.
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Ingredients
To make easy microwave steamed egg, you will need:
- Eggs: You will need 2 whole eggs for this recipe!
- Water: Water or broth is added to the egg mixture to create a silky smooth, soft texture.
- Salt: Add a bit of salt to season the eggs!
- Toppings: Be sure to top off your microwave steamed eggs with chopped scallions, coconut aminos or soy sauce, chili oil and sesame oil!
How to Make Microwave Steamed Egg
Here are the simple step by step instructions for making Chinese steamed eggs in the microwave:
Step 1: Whisk together the eggs, salt and water/broth until well combined. Strain through a fine mesh sieve to remove any clumps.
Step 2: Pour the egg mixture into a heat-safe dish. Use a spoon to remove any air bubbles. Cover with plastic wrap and prick holes in it using a toothpick.
Step 3: For this next step, we are creating a water bath. I used a water boiler to boil water before adding it to the larger dish. If you don't have a kettle or water boiler, check out the instructions in the full recipe card below. If you're using a water boiler, place the egg bowl inside a large microwave-safe baking dish and pour the water into the baking dish, up until it's past where the eggs are.
Step 4: Microwave at 50% power level for 8 minutes. Time may vary with different microwaves. If the eggs are very jiggly in the center, place it back in the water bath, recover, and microwave for another 4 minutes at 50% power.
Step 5: Once you see that the eggs are mostly set in the center, carefully remove it from the water bath. Top with sesame oil, soy sauce or coconut aminos, chili oil and scallions. Enjoy!
Hint: The eggs are going to be extremely hot when you take them out of the microwave! Let them cool a few minutes before enjoying.
Tips for the Best Microwave Steamed Egg
- Avoid overcooking! Cook on medium-low power in the microwave to prevent the eggs from becoming rubbery. If they are heated up too quickly, too fast, then they won't have that soft texture that we want!
- Strain for smoothness! Don't skip the step to strain the egg mixture through a mesh sieve. This will ensure a smooth and even texture and consistency throughout the microwave steamed eggs.
- Monitor the eggs while in the microwave! Since microwaves vary so much, it is important you keep an eye on the eggs while they are in the microwave to avoid over cooking. Once they look set but are still slightly jiggly, they are ready!
- Use a shallow bowl! Cooking time will vary if you are using a deeper bowl. A shallow bowl allows for more surface area, which allows for quicker cooking!
Equipment
- Fine Mesh Sieve - If you don't own one, that is okay! I really like how smooth these eggs turn out after I strain them, but you can just make sure the eggs are whisked really well to avoid having any clumps.
- Microwave - If you don't have a microwave, use my Steamed Egg Water Recipe instead!
- Two Microwave Safe Dishes - One needs to be bigger than the other, but both need to fit in the microwave! I used a shallow bowl with a square glass Pyrex dish.
Storage
Microwave steamed egg is best consumed on the same day that it is made! However, you can store it for later if you need to. Simply store in an airtight container in the refrigerator for up to 2-3 days. Reheat in the microwave before serving.
FAQ
Steamed eggs, also known as water eggs, are a Chinese staple and comfort food that consist of mixing eggs with water or broth and steaming them in a steamer or in the microwave until set and slightly jiggly. Once you learn how to make Chinese steamed eggs, you will have an easy go-to breakfast, lunch, or dinner option!
It is important to keep an eye on your microwave steamed egg to make sure that it doesn't get over cooked. The egg mixture should be set, but still slightly jiggle in the center. You can stick a toothpick or tip of a knife into the middle and if it comes out clean, it is done!
More Recipes to Try
Looking for other recipes? Be Sure to try these:
Microwave Steamed Egg
Ingredients
- 2 eggs
- ½ cup water or broth
- ¼ teaspoon salt
- scallions
- soy sauce or coconut aminos
- chili oil
- sesame oil
Instructions
- Whisk together eggs, salt, and water/broth until combined. Strain through a fine mesh sieve to remove any clumps.
- Pour the egg mixture into a heat-safe dish. Use a spoon to remove any air bubbles. Cover with plastic wrap and prick holes in it using a toothpick.
- For this next step, we are creating a water bath. I used a water boiler to boil water but if you don't have one and only have a microwave, place the egg filled bowl inside a large microwave-safe baking dish. Add tap water to the baking dish until the water surpasses where the egg is inside the bowl, but be careful not to overflow it. Remove the egg-filled bowl (this was a reference point for the amount of water). Microwave the water until it is boiling hot. Remove it from the microwave and carefully place the egg bowl in the center of the baking dish. If you're using a water boiler, you can add the egg bowl inside the baking dish and pour the water into the baking dish, up until it's past where the eggs are.
- Microwave at 50% power level for 8 minutes. Time may vary with microwaves. If the eggs are very jiggly in the center, place it back in the water bath, recover, and microwave for another 4 minutes at 50% power.
- Once you see that the eggs are mostly set in the center, carefully remove it from the water bath. Top with sesame oil, soy sauce or coconut aminos, chili oil and scallions. Enjoy!
Notes
- Avoid overcooking! Cook on medium-low power in the microwave to prevent the eggs from becoming rubbery. If they are heated up too quickly, too fast, then they won't have that soft texture that we want!
- Strain for smoothness! Don't skip the step to strain the egg mixture through a mesh sieve. This will ensure a smooth and even texture and consistency throughout the microwave steamed eggs.
- Monitor the eggs while in the microwave! Since microwaves vary so much, it is important you keep an eye on the eggs while they are in the microwave to avoid over cooking. Once they look set but are still slightly jiggly, they are ready!
- Use a shallow bowl! Cooking time will vary if you are using a deeper bowl. A shallow bowl allows for more surface area, which allows for quicker cooking!
Kat says
Yum! My microwave took about 10 minutes, but I just kept checking until it was done 🙂 I added some spinach and mushroom on top which was perfect for lunch!
trangskitchentable says
Yay! So glad you enjoyed it 🙂 love the addition of spinach and mushroom too!