Chinese Steamed Omelette with Vegetables Recipe
Delicate Chinese steamed omelette with vegetables is a lighter version of classic scrambled eggs. In China, such steamed dishes are popular for breakfast and dinner because they are soft, moist, and very mild. It’s a great option when you want something warm but don’t want to fry in a pan.
Steamed egg omelet is a classic of Chinese home cooking, especially loved by children and older people because it’s soft and easy to eat. In many families, leftover vegetables or a bit of meat are added to make use of whatever is in the fridge.
This Chinese-style steamed omelette is incredibly soft and silky, with a delicate flavor that’s easy to digest and perfect for both children and adults. It’s made without frying, so it’s lighter than traditional omelettes or scrambled eggs, yet still warm, comforting, and full of vegetables.
Why this version works
- The right amount of liquid to eggs gives a delicate yet stable, slightly jiggly texture.
- Straining the mixture through a sieve removes lumps of egg white and foam, so the surface stays smooth.
- Steaming over low heat prevents bubbling and the formation of holes in the omelet’s structure.
Chef's tips
For the smoothest texture, strain the egg mixture through a fine sieve before steaming to remove bubbles and any bits of egg white. Cover the dish loosely with foil or a lid while steaming to prevent water droplets from dripping onto the surface and creating holes. Keep the heat at medium so the omelette sets gently and doesn’t become rubbery.
How to serve
Serve the omelette cut into large, soft squares with steamed rice and a side of lightly stir-fried or steamed vegetables. It also pairs well with a simple miso soup or clear broth. For a quick breakfast, enjoy it on its own with soy sauce and chili oil on the side.
Watch out for
- Don’t beat the eggs too vigorously – if the mixture is full of air, the finished omelet will be spongy and dry.
- If you see bubbling around the edges, the heat is too high and the omelet will develop pores and holes.
- Always cover the dish; otherwise, water droplets from the lid will create dimples and pale spots.
Substitutions
- You can replace the water with a light vegetable or chicken broth for a richer flavor.
- Frozen peas can be swapped for small dice of zucchini or red bell pepper.
- Instead of chives, finely sliced spring onion or parsley will work well.
Ingredients
- eggs - 3 piece
- water or stock lukewarm - 150 ml
- carrot small, finely grated - 0.5 piece
- frozen green peas - 2 tablespoon
- chives or spring onion chopped - 2 tablespoon
- soy sauce - 1 tablespoon
- sesame oil optional - 0.5 teaspoon
- salt pinch
- white pepper pinch, optional
Preparation
- Prepare a pot for steaming: pour about 2–3 cm of water into the pot and bring to a boil. Place a metal steaming basket on top, or a plate set on an inverted bowl, so that it does not touch the water.
- In a bowl, lightly beat the eggs with the water or stock, soy sauce, and a pinch of salt. Stir gently with a fork or chopsticks, trying not to aerate the mixture (do not whip into a foam).
- Add the grated carrot, peas, and half of the chopped chives. Mix gently.
- Pour the egg mixture into an ovenproof bowl or shallow dish that will fit into your steaming pot.
- When the water in the pot is producing a lot of steam, reduce the heat to medium. Place the dish with the eggs on the basket or plate and cover the pot with a lid.
- Steam for 12–15 minutes. After this time, lift the lid and gently shake the dish—the center of the omelette should be set but bouncy, like jelly. If it is still liquid, steam for another 2–3 minutes.
- Drizzle the finished omelette with sesame oil, sprinkle with the remaining chives and a pinch of white pepper. Serve immediately, cutting into pieces with a spoon or knife.
Storage
No storage information available for this dish.
This dish is inspired by homestyle Chinese steamed egg, which is often served as a comforting breakfast or late dinner. The added vegetables make it a bit more colorful and nutritious, while still keeping the texture very soft and custardy.
