Steamed Egg Custard is one of the most familiar home-style dishes in China. It’s silky smooth like pudding, melting in your mouth. Drizzled with soy sauce and sesame oil, it’s savory and comforting. It’s easy to make, but there are a few tricks to getting that perfectly smooth, hole-free surface.
🌴 Ingredients:
· 2 eggs
· 150ml warm water (about 1.5 times the volume of the eggs)
🌴 Aromatics:
· A little chopped scallion (for garnish)
🌴 Seasonings:
· 1 tbsp light soy sauce (about 10ml, for finishing)
· A few drops of sesame oil (for finishing)
· A pinch of salt
🌴 Instructions:
- Beat the Eggs
Crack the eggs into a bowl, add a pinch of salt, and beat thoroughly with chopsticks until frothy. ⚠️ Note: Make sure to beat them well, or you’ll get egg white clumps in the custard. - Add Water and Strain
Add 150ml of warm water and mix well. Strain the mixture through a fine sieve to remove any foam and impurities. ⚠️ Note: Never use cold water; warm water makes the custard more tender. I’ve tried cold water, and it turned out tough and rubbery. - Cover and Steam
Pour the egg mixture into a steaming bowl. Cover with heat-resistant plastic wrap and poke a few holes with a toothpick. Once the water is boiling, place it in the steamer and steam over medium-low heat for 10 minutes. Turn off the heat and let it sit for 2 more minutes. ⚠️ Note: The plastic wrap prevents water droplets from falling onto the surface, keeping it smooth. Never use high heat, or it will become full of holes. - Season and Serve
Remove the bowl and discard the plastic wrap. Drizzle with light soy sauce and sesame oil, and sprinkle with scallion. Serve hot. ⚠️ Note: Add the soy sauce and sesame oil at the very end for the best aroma.
💡 More Comforting and Easy Egg Dishes:
If you enjoy this steamed egg custard, you should also try my [Tomato and Egg Stir-fry] for another incredibly savory and satisfying dish.
Want to explore more? Check out my full [Home-style Dishes] category!
💡 Tips:
The key to Steamed Egg Custard is “silky smooth like pudding, no holes on the surface.” Beat the eggs well, use warm water, and strain the mixture. Cover with plastic wrap and steam over medium-low heat for 10 minutes, then let it rest for 2 minutes. Never use high heat.
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