Silky Steamed Egg Custard
A luxuriously smooth Chinese egg custard with a delicate, jiggly texture that practically melts on your tongue. This simple yet elegant dish makes a comforting breakfast or side.
Story
The magic of this dish comes down to two things: getting the egg-to-water ratio right and steaming it gently. The result is impossibly smooth—like silk—with just enough wobble to keep things interesting.
Ingredients
large eggs
2
warm water
1 cup
salt
1/4 teaspoon
sesame oil
1/2 teaspoon
light soy sauce
1 teaspoon
green onions, finely sliced
for garnish
Instructions
1
Beat the eggs
Crack the eggs into a mixing bowl and whisk vigorously with chopsticks or a fork until the yolks and whites are completely blended with no streaks remaining.
2
Add water and season
Slowly pour in the warm water while continuing to whisk. Sprinkle in the salt and mix until everything is uniformly combined. The water should be about 1.5 to 2 times the volume of the beaten eggs.
3
Skim off the foam
Let the mixture rest for a minute, then carefully spoon or skim off any foam or tiny bubbles sitting on top. This step is the secret to that velvety smooth texture.
4
Steam gently
Transfer the mixture into a shallow bowl or heatproof dish. Cover tightly with a lid or plastic wrap. Steam over medium-low heat for 12-15 minutes until just set—the center should still have a gentle wobble when you give it a gentle shake.
5
Finish and serve
Drizzle the sesame oil and soy sauce over the top, then finish with a generous sprinkle of sliced green onions. Enjoy warm or at room temperature.
