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Steamed Egg Custard

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Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Course: Breakfast, Dinner, Lunch
Cuisine: Chinese
Keyword: 2 ingredients
Servings: 1

Equipment

  • steamer

Ingredients

  • 2 eggs
  • 125 ml warm water/stock
  • ¼ tsp salt optional

Scallion soy sauce

  • ½ scallion (green parts)
  • 1½ tbsp soy sauce
  • 1 tbsp water
  • 1 tsp sesame oil

Instructions

  • Heat up water or stock to be 40-50℃. Or you can boil it and then leave it to cool. If the liquid feels warm on the hand but not hot, that's the best for egg custard
  • Beat the eggs into a measuring cup, mine came up to be 100ml
  • Pour in about 125 ml of water (can use a measuring cup)
  • Stir to mix the water/stock and egg and add salt if needed. If adding a sauce, you might not need salt.
  • Use a small strainer and strain out the egg mixture into a bowl. You might have some leftovers in the strainer, just leave it out.
  • use a cling film/saran wrap and wrap the bowl. Poke some holes on to the top
  • Fill a steamer with water and steam on high for 10-12 minutes (optional: boil the water beforehand and decrease cooking time.) If you like it slightly less firm, do about 7 minutes.
  • Make the scallion soy sauce mixture when waiting for the egg custard.

Scallion soy sauce mixture

  • Cut up some scallions and place into a small pot, add in soy sauce, water and sesame oil. Heat it up. Once it's bubbling, it's done.
  • After 10-12 minutes, use a knife to cut open the film to check on egg custard. It should be firm when you shake the bowl.
  • Take the bowl out of the steamer (use oven gloves) and serve as it is or with the scallion soy sauce. The egg custard should be silky smooth with no lumps when eaten.