 Chinese steamed egg topped with broth and other ingredients | |
| Alternative names | Water egg |
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| Place of origin | China |
| Region or state | Chinese-speaking areas |
| Main ingredients | egg and water or chicken broth |
| Ingredients generally used | scallion, century egg, or dried shrimp |
| Variations | Chawanmushi, Gyeran jjim |
| Chinese steamed eggs | |||||||||||||||||
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| Chinese | 鸡蛋羹 | ||||||||||||||||
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| Alternative Chinese name | |||||||||||||||||
| Chinese | 蒸水蛋 | ||||||||||||||||
| Literal meaning | steam water egg | ||||||||||||||||
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| Second alternative Chinese name | |||||||||||||||||
| Chinese | 蒸蛋 | ||||||||||||||||
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| Third alternative Chinese name | |||||||||||||||||
| Chinese | 水蒸蛋 | ||||||||||||||||
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Chinese steamed eggs or water egg is a traditional Chinese dish[1] found all over China. Eggs are beaten to a consistency similar to that used for an omelette and then steamed. It is sometimes referred to as egg custard on menus.[1]