Steamed Egg Custard
水蒸蛋
Silky smooth steamed egg custard with delicate texture, a comforting Chinese home dish. A simple yet perfect dish featuring velvety, pudding-like eggs seasoned with soy and scallions.
Servings
2-3 people
Prep Time
5 minutes
Cook Time
10 minutes
Spice Level
Not Spicy
Ingredients
Instructions
First, weigh the egg liquid.
Find a thick bowl, pour 1.5 times the weight of 60-degree hot water into the bowl, add salt and stir well.
Tip: If the egg liquid weighs 120 grams, then you need 180 grams of hot water.
Pour the eggs into the hot water.
Stir well, then strain twice.
Cover with plastic wrap, poke several small holes, and place in the steamer.
Tip: Start with cold water, time for six minutes after the water boils, then turn off the heat and let it sit for five minutes before removing.
Add light soy sauce, sesame oil, and scallion, then it's ready to serve.
- Thick bowls can prevent the formation of air bubbles.
- Hot water also prevents air bubbles from forming in the egg custard.
- Steam with cold water in the pot. Since you're using a thick bowl with hot water, you don't need to worry about air bubbles forming when steaming with cold water.
- Steam over high heat. After doing the above three points well, just steam over high heat!
Note: If you use hot water below 60°C, you must increase the steaming time. For every 10°C below, add 2 more minutes! The specific time should also be determined based on the amount of egg mixture being steamed! As long as you gently rotate the bowl and the egg custard doesn't flow or collapse, it's done.