This steamed egg with carrot is simple to make. The key lies in salting the carrot to draw out excess water and preparing the egg mixture.
Follow the steps below, and the final dish will be tender, flavorful, and infused with the natural sweetness of carrot—perfect as a home-cooked meal or baby food. Even beginners can handle it easily with a 100% success rate!
Contents
Ingredients (Serves 3-4)
Main Ingredients
1 carrot (about 100g)
6 eggs, 50ml starch water
A handful of chopped green onions
1 tsp salt (for salting carrot)
1 tsp salt (for egg mixture)
Supplementary Ingredients
A little cooking oil (for greasing the mold)
Appropriate amount of water (for rinsing carrot)
Detailed Instructions (Follow the Exact Process)
Step 1: Prepare the Carrot & Draw Out Water (Key for Texture)
- Take 1 carrot (about 100g), wash it thoroughly and peel the skin. First slice it into thin pieces, then cut into uniform shreds (the thinner the shreds, the easier they absorb flavor and the finer the texture).
- Put the carrot shreds into a bowl, add 1 tsp salt, mix well by hand, and marinate for 10 minutes (Salting helps draw out excess water from the carrot, preventing the egg from being shapeless and watery during steaming).
- After marinating, the carrot shreds will release a lot of water. Rinse them repeatedly with water 2-3 times to remove excess salt (to avoid over-salting the final dish and eliminate some raw taste). After rinsing, gently squeeze out the surface water and set aside.
Step 2: Prepare the Egg Mixture & Combine Ingredients (Base for Tenderness)
- Take a large bowl, crack 6 eggs into it, add 1 tsp salt, and stir thoroughly with chopsticks or a whisk until the egg mixture is smooth with no obvious lumps.
- Pour 50ml starch water into the egg mixture and continue stirring well (Adding starch water makes the steamed egg more tender and less likely to crumble—it’s a key tip).
- Add the processed carrot shreds and an appropriate amount of chopped green onions to the egg mixture, stir gently a few times to distribute the carrot shreds and green onions evenly (Do not stir too vigorously to avoid creating too many bubbles).
Step 3: Prepare the Mold & Steam (Core for Success)
- Take a suitable steaming mold (a bowl, plate, or square food container all work). Grease the inner wall of the mold evenly with a thin layer of oil (to prevent the steamed egg from sticking, making it easier to cut and demold later).
- Slowly pour the prepared carrot and egg mixture into the greased mold, and gently shake the mold to level the surface of the egg mixture (If there are a few bubbles, gently skim them off with a spoon).
- Cover the surface of the mold with a layer of plastic wrap, and poke multiple small holes in the plastic wrap with a toothpick (Covering with plastic wrap prevents water vapor from dripping onto the egg surface during steaming, which would cause a “pockmarked” appearance. Poking holes allows ventilation to avoid the plastic wrap bulging).
- Add enough water to a steamer, bring it to a rolling boil over high heat. Place the mold with the egg mixture into the steamer, cover the lid, and steam over medium heat for 15 minutes (Putting the mold in after the water boils ensures even heating of the egg mixture and prevents undercooking. 15 minutes is just enough for the egg mixture to fully set with the best texture).
Step 4: Remove from Heat, Cut & Serve
- When the steaming time is up, open the lid, take out the mold first, and peel off the plastic wrap (Be careful of burns).
- Let the steamed egg with carrot cool down a little (to avoid being too hot to cut), then cut it into your favorite shape (cubes, strips, etc.).
- Place the cut steamed egg with carrot on a plate and serve directly. It’s flavorful enough without additional seasoning!
Key Tips for Beginners (Avoid Mistakes)
- Carrot Salting: Use the right amount of salt—1 tsp is enough to draw out water. Marinate for at least 10 minutes; otherwise, the water won’t be fully drawn out. Make sure to rinse off excess salt to prevent over-salting.
- Egg Mixture Preparation: The golden ratio is 6 eggs with 50ml starch water. Do not use too much or too little starch water—too much makes it sticky, while too little makes the egg easy to overcook. The salt amount is 1 tsp, which gives the perfect flavor.
- Mold Preparation: Always grease the inner wall—even non-stick molds benefit from a thin layer of oil for easier cutting and demolding without sticking.
- Steaming Details: Must put the mold in after the water boils, steam over medium heat, and strictly control the 15-minute time. Too little time leaves the egg undercooked; too much makes it tough with large holes.
- Plastic Wrap Usage: Always poke holes for ventilation. Otherwise, the high pressure in the steamer will make the plastic wrap bulge or even tear, and water vapor dripping on the egg will affect its appearance.
- Flavor Upgrade: For a richer taste, add a little white pepper or a few drops of light soy sauce when preparing the egg mixture. You can also add a little chopped shrimp or shiitake mushrooms to the egg mixture for more nutrition.
This steamed egg with carrot is simple to make and takes less than 30 minutes from start to finish. Follow the steps, and you won’t fail.
The final dish is tender and flavorful, loved by both adults and children. It’s an excellent choice for daily meals or baby food—give it a try!
Home-Style Steamed Egg with Carrot | Fail-Proof, Tender and Flavorful
Follow the steps below, and the final dish will be tender, flavorful, and infused with the natural sweetness of carrot—perfect as a home-cooked meal or baby food. Even beginners can handle it easily with a 100% success rate!
Ingredients
Main Ingredients
- 1 carrot about 100g
- 6 eggs 50ml starch water
- A handful of chopped green onions
- 1 tsp salt for salting carrot
- 1 tsp salt for egg mixture
Supplementary Ingredients
- A little cooking oil for greasing the mold
- Appropriate amount of water for rinsing carrot
Instructions
Step 1: Prepare the Carrot & Draw Out Water (Key for Texture)
- Take 1 carrot (about 100g), wash it thoroughly and peel the skin. First slice it into thin pieces, then cut into uniform shreds (the thinner the shreds, the easier they absorb flavor and the finer the texture).
- Put the carrot shreds into a bowl, add 1 tsp salt, mix well by hand, and marinate for 10 minutes (Salting helps draw out excess water from the carrot, preventing the egg from being shapeless and watery during steaming).
- After marinating, the carrot shreds will release a lot of water. Rinse them repeatedly with water 2-3 times to remove excess salt (to avoid over-salting the final dish and eliminate some raw taste). After rinsing, gently squeeze out the surface water and set aside.
Step 2: Prepare the Egg Mixture & Combine Ingredients (Base for Tenderness)
- Take a large bowl, crack 6 eggs into it, add 1 tsp salt, and stir thoroughly with chopsticks or a whisk until the egg mixture is smooth with no obvious lumps.
- Pour 50ml starch water into the egg mixture and continue stirring well (Adding starch water makes the steamed egg more tender and less likely to crumble—it’s a key tip).
- Add the processed carrot shreds and an appropriate amount of chopped green onions to the egg mixture, stir gently a few times to distribute the carrot shreds and green onions evenly (Do not stir too vigorously to avoid creating too many bubbles).
Step 3: Prepare the Mold & Steam (Core for Success)
- Take a suitable steaming mold (a bowl, plate, or square food container all work). Grease the inner wall of the mold evenly with a thin layer of oil (to prevent the steamed egg from sticking, making it easier to cut and demold later).
- Slowly pour the prepared carrot and egg mixture into the greased mold, and gently shake the mold to level the surface of the egg mixture (If there are a few bubbles, gently skim them off with a spoon).
- Cover the surface of the mold with a layer of plastic wrap, and poke multiple small holes in the plastic wrap with a toothpick (Covering with plastic wrap prevents water vapor from dripping onto the egg surface during steaming, which would cause a "pockmarked" appearance. Poking holes allows ventilation to avoid the plastic wrap bulging).
- Add enough water to a steamer, bring it to a rolling boil over high heat. Place the mold with the egg mixture into the steamer, cover the lid, and steam over medium heat for 15 minutes (Putting the mold in after the water boils ensures even heating of the egg mixture and prevents undercooking. 15 minutes is just enough for the egg mixture to fully set with the best texture).
Step 4: Remove from Heat, Cut & Serve
- When the steaming time is up, open the lid, take out the mold first, and peel off the plastic wrap (Be careful of burns).
- Let the steamed egg with carrot cool down a little (to avoid being too hot to cut), then cut it into your favorite shape (cubes, strips, etc.).
- Place the cut steamed egg with carrot on a plate and serve directly. It’s flavorful enough without additional seasoning!
