Home-Style Recipe
Steamed Egg Custard
Chinese steamed egg custard is a soft, savory egg dish made by steaming beaten eggs with water or stock until just set.
Why this dish works
The dish teaches gentle heat. Properly steamed egg should be smooth and barely set, not bubbled, rubbery, or watery.
Recipe at a glance
| Item | Detail |
|---|---|
| Serves | 2–3 |
| Time | 20 minutes |
| Core technique | Gentle steaming |
| Heat level | Mild |
| Best with | Rice and vegetables |
Ingredients
- 3 eggs
- 1.5 cups warm water, chicken stock, or vegetable stock
- 1/2 teaspoon salt
- 1 teaspoon light soy sauce for finishing
- 1/2 teaspoon sesame oil for finishing
- Scallions, optional
Method
- Beat eggs gently with salt.
- Add warm water or stock and mix without creating too much foam.
- Strain mixture into a shallow heatproof bowl.
- Cover with foil or a plate.
- Steam gently over low to medium heat until just set, about 10–12 minutes.
- Rest briefly, then finish with soy sauce, sesame oil, and scallions.
- Serve warm with rice.
Variations and substitutions
- Add shrimp, mushrooms, or minced pork before steaming.
- Use dashi-style broth for a Chinese-Japanese home adaptation.
- Omit soy sauce for a lower-sodium version.
- Use ramekins for individual servings.