Egg Bao

Egg Bao

Yield: 4 servings

Paul Sletten
Rockford, IL

Ingredients and Directions


  1. Marinate julienned vegetables in vinegar, sugar and kosher salt for at least one hour but up to three days.

  2. Set up a bamboo steamer or other similar steamer. Add bao buns to steam, approximately four minutes.

  3. Meanwhile, whisk eggs and scramble in nonstick pan on medium heat; stirring and scraping sides with rubber spatula to prevent browning. Once eggs are 80% cooked, turn off heat and cover pan with lid to allow eggs to finish cooking by steam.

  4. When eggs are finished, season with salt and cover with sesame seeds. Then cut into four equal pieces.

  5. To assemble, remove bao from steamer and place portion of eggs on each; top with pickled vegetables and drizzle with oyster sauce.


  • 6 large eggs
  • 4 bao buns
  • 1 carrot, julienned
  • 1 red onion, julienned
  • 1 Persian cucumber, julienned
  • ½ c. apple cider vinegar
  • 1 tbsp. sugar
  • 1½ tsp. kosher salt
  • 2 tbsp. oyster sauce
  • 4 tsp. white sesame seeds
  • Salt to taste

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.