Steamed Egg Custard
A silky, delicate Chinese steamed egg custard with a melt-in-your-mouth texture. This comforting dish is quick to prepare and makes a nourishing breakfast or side dish.
Story
This classic Chinese comfort food features eggs gently steamed until they transform into a soft, custard-like consistency. The key is using warm water and removing the foam for that silky smooth texture.
Ingredients
large eggs
3
warm water
1 cup (about 1.5 times the egg volume)
salt
a pinch
light soy sauce
1 teaspoon (for serving)
sesame oil
few drops (for serving)
sliced scallions
for garnish
Instructions
1
Beat the eggs
Crack the eggs into a bowl and beat until the yolks and whites are fully combined. Beat vigorously for about 30 seconds until the mixture is uniformly yellow.
2
Add warm water and season
Pour in the warm water and add a pinch of salt. Stir gently in one direction until everything is well mixed. The water temperature should be lukewarm, not hot.
3
Remove foam
Let the mixture sit for a minute, then carefully skim off any foam or bubbles that have risen to the surface. This step ensures a smooth, silky texture.
4
Steam the custard
Pour the egg mixture into a heatproof bowl or individual ramekins. Cover loosely with a plate or foil. Steam over medium-high heat for about 12-15 minutes until just set. The center should still have a slight wobble.
5
Serve
Remove from the steamer carefully. Drizzle with a little soy sauce and sesame oil, then garnish with sliced scallions. Serve warm.
