Breakfast

Chinese Steamed Egg with Prawns

Name: Chinese Steamed Egg with Prawns
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large, about 110 g Egg; About 150 ml, warm Water; 100 g Raw king prawns, peeled; 20 g Spring onion; 2 tsp (10 g) Tamari; 1 tsp (4 g) Toasted sesame oil; A thumb-sized piece, grated Fresh ginger; A pinch Salt

A savoury egg custard steamed until it barely sets, with prawns dropped in, spring onion and a little tamari. 32 g of protein for 279 kcal, no gluten or dairy.

Calories: 279kcal
Protein: 32g
Fat: 15g
Carbs: 2g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Eggs
Crustaceans
Soya
Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Chinese Steamed Egg with Prawns, plated and ready to serve. — The finished recipe. Chinese Steamed Egg with Prawns

Ingredients 1 to 6 for chinese steamed egg with prawns arranged separately on a dark worktop. — Ingredients 1 to 6. 2 large, about 110 g Egg. About 150 ml, warm Water. 100 g Raw king prawns, peeled (Small ones, or large ones halved, so they cook through in the steaming time. Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.). 20 g Spring onion. 2 tsp (10 g) Tamari. 1 tsp (4 g) Toasted sesame oil

Ingredients 7 to 8 for chinese steamed egg with prawns arranged separately on a dark worktop. — Ingredients 7 to 8. A thumb-sized piece, grated Fresh ginger. A pinch Salt

Chinese Steamed Egg with Prawns, preparation step 1: Beat the eggs with a pinch of salt and the ginger, then whisk in the warm water in a thin stream. Strain into a shallow heatproof bowl and skim off any foam. — Step 1. Beat the eggs with a pinch of salt and the ginger, then whisk in the warm water in a thin stream. Strain into a shallow heatproof bowl and skim off any foam.

Chinese Steamed Egg with Prawns, preparation step 2: Set the bowl over simmering water in a steamer or a lidded pan with a trivet, cover the bowl with foil, and steam for six minutes until the surface has started to firm. — Step 2. Set the bowl over simmering water in a steamer or a lidded pan with a trivet, cover the bowl with foil, and steam for six minutes until the surface has started to firm.

Chinese Steamed Egg with Prawns, preparation step 3: Lay the prawns on top, re-cover and steam for four more minutes until the prawns are pink and the custard wobbles like set yogurt. — Step 3. Lay the prawns on top, re-cover and steam for four more minutes until the prawns are pink and the custard wobbles like set yogurt.

The finished chinese steamed egg with prawns. — Step 4. Spoon the tamari and sesame oil over and scatter with spring onion.

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Ingredients

Egg2 large, about 110 g
WaterAbout 150 ml, warm
Raw king prawns, peeled100 g
Small ones, or large ones halved, so they cook through in the steaming time. Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.
Spring onion20 g
Tamari2 tsp (10 g)
Toasted sesame oil1 tsp (4 g)
Fresh gingerA thumb-sized piece, grated
SaltA pinch

Method

Beat the eggs with a pinch of salt and the ginger, then whisk in the warm water in a thin stream. Strain into a shallow heatproof bowl and skim off any foam.
Set the bowl over simmering water in a steamer or a lidded pan with a trivet, cover the bowl with foil, and steam for six minutes until the surface has started to firm.
Lay the prawns on top, re-cover and steam for four more minutes until the prawns are pink and the custard wobbles like set yogurt.
Spoon the tamari and sesame oil over and scatter with spring onion.

Worth knowing

The bowl must be covered with foil or the condensation from the lid pocks the surface. It will still taste right, but it looks like the moon.
Egg and water at this ratio gives a very soft custard. It is under 300 kcal and, with the prawns, 32 g of protein, which is unusual for something you eat with a spoon.

Other breakfast recipes that share ingredients with this one, or every breakfast under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.