MIP Recipe #7: Steamed Egg Soufflé

Recipe #7?! Yep, Steamed Egg Soufflé it is! This recipe is a classic at our house because it’s really easy and always loved by everyone.

So the “wasted-food” I am spotlighting today is the dreaded egg. Not that eggs don’t taste good. It’s just that sometimes, they are hard to finish! It can be difficult to find new ways to eat them. Many people have never tried this, so give this one a shot!

This is actually a savory dish. In China, this is a very common dish at lunch or dinner. Sometimes, people will add mushrooms or ground pork. Either way, the base is always the same: eggs and water.

The best way to make this “soufflé” is to beat the eggs for as long as you can. You want the eggs to pour like water at the end with no sense of connective tissues or gelatinous-ness.

The beauty of this recipe is how customizable it is. You can add any veggie or meat that you’d like. It really is another canvas for you to add to. As I’ve probably said a lot, I like this one plain. Maybe some scallions, but simple tastes real nice.

I tried to take these photos at the middle of the day… the sunlight is kinda cool right?

5 Word Summary:





So easy

If you need a recipe that uses eggs, check these out:

The BEST Chiffon Cake

Vanilla Soy Chiffon Cake

Steamed Egg Soufflé

This dish is such a staple and literally the easiest thing you could ever make. It only requires eggs, water, and seasonings!

Course Main Dish
Cuisine Chinese
Keyword egg
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1 person
Calories 300 kcal


  • 4 eggs (or an equivalent value) 1
  • water equivalent volume as eggs
  • salt and pepper
  • chives for topping


  1. In a bowl, combine all the ingredients other than the chives.
  2. Whisk until completely watery, no egg-iness. There should be some foam.
  3. Pour all into a ramekin, top with chives, and steam for 5 minutes. Then turn the heat off and let sit for 15 minutes. Enjoy!

Recipe Notes

  1. I had some leftover egg yolks, so I used some of those and then added a bit more water. Feel free to use more egg whites or yolks when you need to (leftover from recipes).

Leave a Reply

Your email address will not be published.