Chinese steamed egg

Ama’s Steamed Egg 阿嬤的蒸蛋

For those who don’t speak Hokkien, Ama means Paternal Grandmother.

This is one of those Fil-Chi homecooked dishes I grew up with. My mom made it, my grandmother made it, my aunts made it.

Despite it being a very common dish in our household in the Philippines, I never really thought of making it until these last few weeks.

I had to call one of my aunts and ask if she could share Ama’s recipe with me (no offense, ma and aunts).

When I finally succeeded and had my first taste of Ama’s steamed egg recipe in my California kitchen, it immediately brought back waves of nostalgia and memories of home.

I have made it a few times since then and my daughter LOVES it. She scarfs everything down and tries to scoop every last bit.

The best part about this recipe is it is SOOO EASY to put together.

It only needs 3 ingredients (4 if you count salt) and if you have leftover ground meat like I sometimes do, it literally takes me 1 minute to get everything prepped.

It works wonders for those busy weeknights and it’s also great as a sidedish!

I do apologize in advance if this recipe is a little confusing to some. This is one of those “I will just keep adding salt until my ancestors tell me to stop” kinda recipe. Don’t hesitate to ask questions if something is unclear. I will do my best to clarify.

If you try out this recipe, please let us know if you liked it. I hope you do!

Ama’s Steamed Egg
Prep time: 1 minute (if meat is pre-cooked)
Cook time: 10 minutes (will vary depending on how many eggs you use)
Total time: 11 minutes (again, this will vary)


  • 3 eggs* (~150mL)
  • 100 mL water*
  • salt to taste
  • 1/4 – 1/2 cup ground beef or pork* (pre-cooked)

Special Tools


  1. Crack the eggs in a bowl and whisk. Add water and salt to the bowl and mix.
  2. Transfer to a heat-proof dish and add a little bit of the ground meat to the dish. The meat will settle to the bottom, that is okay.
  3. Pour at least an inch of water into your steamer. Place the dish inside and turn heat to medium high.
  4. When the water in the steamer starts to boil, turn heat down to medium or medium low.
  5. After about 7 minutes or when the egg is starting to solidify but still a little runny, add in a little bit more of the ground meat so it disperses throughout the steamed egg.
  6. Check every few minutes to see if egg has solidified.
  7. When done, the top should be slightly jiggly but solid. Add more meat on top, keep steaming until the meat is heated through (about 2 minutes). Turn off heat and serve.

Recipe Notes

  1. Eggs – The number of eggs will depend on how big of a batch you are making. My count is usually one egg per person. If this is the main dish, I would make more.
  2. Eggs and Water ratio – The ratio is 3:2. Feel free to use more eggs for a larger group, just take note of the ratio.
  3. Ground meat – If the meat is not pre-cooked, just saute the raw ground meat with a little oil and soy sauce (to taste). Set aside. If you have ground meat leftovers such as from this recipe, you can use that too.

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