Chinese Steamed Egg Custard

Chinese Steamed Egg Custard is a homey, simple side dish with a silky, super smooth texture that is achieved by steaming a mixture of beaten eggs, water and chicken stock.

Course Side Dish

Cuisine Asian, Cantonese, Chinese

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 45kcal

Author Michelle

Ingredients

2 large eggs
¼ teaspoon sea salt
⅛ teaspoon white pepper
180 ml warm chicken broth or warm water about body temperature (36°C)

Garnish:

1 teaspoon toasted sesame oil
1 teaspoon soy sauce or to your taste
1 tablespoon green onions

Instructions

In a bowl or liquid measuring cup, weigh and whisk 2 large eggs with some salt, and white pepper.
Add in about double the amount of liquid, so if you have 2 eggs totaling 100g in weight, add 180ml of warm chicken broth/water and lightly beat until incorporated.
Pour the egg mixture into a fine mesh strainer or sieve into a shallow heat-proof dish.
Use a spoon to remove any bubbles on the surface of the liquid.
Carefully transfer the dish onto a steamer or steaming rack fitted inside a pot of hot boiling water.
Cover with a lid, reduce the heat to low and steam for 15-18 minutes, or until the top of the surface has set and mixture is the slightest bit jiggly.
Remove from heat and garnish with a drizzle of toasted sesame oil, soy sauce, and green onions/scallions.

Nutrition