Chopped Chili Steamed Egg
剁椒蒸蛋 · duò jiāo zhēng dàn
A simple Hunan home dish: silky steamed egg topped with spicy chopped chili.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- eggs鸡蛋🛒 local3 pieces
- chopped chili peppers剁椒🏮 asian2 tbsp
- warm water温水🛒 local150 ml
- salt盐🛒 local1/2 tsp
- sesame oil香油🏮 asian1 tsp
- spring onion小葱🛒 local1 stalk
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Beat eggs with warm water and a pinch of salt.
🔍 Look forVisual: 蛋液顺滑Egg mixture smooth
You know it's right when: Mixed
2Strain egg mixture through a sieve for extra smoothness.
🔍 Look forVisual: 蛋液细腻Fine mixture
You know it's right when: Ready
3Cover bowl with plastic wrap and pierce holes.
🔍 Look forVisual: 碗已覆盖Covered bowl
You know it's right when: Ready
4Steam over medium heat for 12 minutes.
🔍 Look for Medium heat 12 minutesVisual: 蛋羹凝固Egg set
You know it's right when: Set
5Top with chopped chili and drizzle sesame oil.
🔍 Look forVisual: 点缀完成Garnished
You know it's right when: Ready
6Garnish with chopped spring onion and serve.
🔍 Look forVisual: 葱花点缀Green garnish
You know it's right when: Ready
Tips
- · Use warm water for silkier texture.
- · Don't overcook or eggs become rubbery.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
Can I reduce the salt/soy in this recipe?
Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.
Source: HǎoWèi diet guide
My dish came out too salty. Can I fix it?
Quick fixes: add a squeeze of lemon/vinegar (acidity masks salt), stir in a few potato chunks or rice (they absorb salt — remove before serving), or bulk it out with more rice/vegetables. Next time: add soy sauce in two stages, taste in the middle, and remember light soy + a pinch of salt is often enough.
Source: HǎoWèi cooking science
🥢 Ask HǎoWèi
Questions about technique, ingredients, substitutions, and flavor — answered from our verified cooking knowledge base.
What to serve with it
A complete Chinese dinner in one plan — pick one from each role.
What cooks say
Made this? Leave a note.
- No comments yet — be the first!
