Steamed Egg with Shrimp & Vegetables

A soft and savoury steamed egg dish made with shrimp, mushrooms and vegetables. This light Asian-style breakfast keeps the seasoning simple while providing protein and a gentle, comforting texture.

Steamed egg with shrimp and vegetables in a soft savoury custard

Medical Disclaimer: This recipe and its nutrition information are provided for general educational purposes only. Individual nutritional needs can differ. If you have diabetes, a medical condition, shellfish allergy or specific dietary requirement, seek advice from an appropriate healthcare professional.

👥 Servings 2 servings

⏱ Prep Time 10 mins

🍳 Cook Time 15 mins

🕒 Total Time 25 mins

▥ Difficulty Easy

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About This Recipe

Steamed egg is known for its smooth, delicate texture and simple preparation. In this version, shrimp, mushrooms and finely chopped vegetables add protein, flavour and colour without making the dish heavy. A small amount of low-sodium seasoning keeps the taste balanced, making it a practical savoury breakfast or light meal.

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Ingredients

For the Egg Mixture

3 large eggs
150 ml warm water
¼ teaspoon white pepper
½ teaspoon sesame oil

Shrimp & Vegetables

100 g peeled and deveined shrimp, chopped
2 small mushrooms, thinly sliced
2 tablespoons finely diced carrot
2 tablespoons chopped spinach or leafy greens

To Finish

1 teaspoon low-sodium soy sauce, optional
1 tablespoon sliced spring onion
A few drops of sesame oil, optional

🌿 Healthy Tip

For a softer steamed egg, whisk gently and strain the egg mixture before steaming. If you are watching sodium, skip the soy sauce or use only a small amount and let the shrimp, mushrooms and spring onion provide more of the flavour.

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Method

Prepare the Filling

Arrange the shrimp, mushrooms, carrot and leafy greens evenly in a heatproof shallow bowl or steaming dish.

Mix the Eggs

Beat the eggs gently with the warm water, white pepper and sesame oil. Avoid whisking too vigorously so the mixture does not become overly foamy.

Strain and Pour

Strain the egg mixture through a fine sieve for a smoother texture, then pour it carefully over the shrimp and vegetables.

Steam Gently

Cover the dish loosely with a heat-safe plate or foil. Steam over gentle heat for about 12 to 15 minutes, or until the egg is just set and the shrimp are fully cooked.

Finish and Serve

Remove from the steamer and top with spring onion. Add a small amount of low-sodium soy sauce or a few drops of sesame oil if desired. Serve warm.

Nutrition at a Glance

Calories 210 kcal

Protein 23 g

Carbohydrates 6 g

Fat 10 g

Fibre 1.5 g

Sodium 290 mg

Values are estimates and can vary depending on ingredients, brands and portion sizes used.

🌿 Why This Version Is Lighter

Uses steaming instead of frying.
Includes shrimp as a lean protein source.
Adds mushrooms and vegetables for extra volume.
Uses only a small amount of sesame oil and seasoning.

🔄 Swaps & Variations

Replace shrimp with diced chicken if preferred.
Add spinach, bok choy or finely chopped cabbage.
Use tofu cubes for a different texture.
Add extra mushrooms for a more savoury flavour.

♨ Storage & Reheating

Refrigerate leftovers promptly in a covered container.
Consume refrigerated leftovers within about 2 days.
Reheat gently so the egg does not become rubbery.
Make sure the shrimp and egg are heated through before serving.

Important Note

Shrimp is a common shellfish allergen. If you have a shellfish allergy, do not use shrimp and choose an appropriate alternative. If you are managing diabetes or another medical condition, adjust portions and ingredients according to your individual needs.