Silky Smooth Chinese Steamed Egg Custard (蒸蛋羹)
Learn the secret to making perfect, restaurant-quality Chinese steamed egg custard at home. This fail-proof recipe yields a silky smooth, jiggly texture every time with our key tips and tricks.
Ingredients
- 4 large eggs
- 400 ml warm water or chicken stock approx. 45°C / 113°F (*See Note 1)
- ½ tsp salt or to taste
- ¼ tsp white pepper optional
- For Garnish:
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 stalk scallion finely sliced
- Note 1: For a richer flavor, you can use unsalted chicken stock. The liquid must be warm, not hot, to prevent curdling.
Instructions
- INSTRUCTIONS
- Prepare Steamer: Fill your steamer pot with water and bring it to a rolling boil over medium-high heat.
- Beat Eggs: In a mixing bowl, gently beat the 4 large eggs with the salt (and white pepper if using) until just combined. Do not overbeat and create too many air bubbles.
- Add Warm Liquid: Slowly pour the 400ml of warm water (or stock) into the eggs while gently stirring.
- Strain (CRUCIAL STEP): Place a fine-mesh sieve over your steaming bowl(s). Pour the egg mixture through the sieve to remove any undissolved egg whites and bubbles. This is the key to a silky surface.
- Cover Bowls: Cover each bowl tightly with aluminum foil (poke a few small holes) or an upside-down plate that fits snugly. This prevents condensation from dripping onto the surface.
- Steam Gently: Carefully place the covered bowls into the preheated steamer. Reduce the heat to medium to maintain a gentle steam. Steam for 12-15 minutes.
- Check for Doneness: The custard is done when it jiggles uniformly like soft tofu when you shake the steamer. A toothpick inserted into the center should stand upright.
- Rest and Garnish: Remove from the steamer and let it rest for 2-3 minutes. Drizzle with light soy sauce and sesame oil, and garnish with sliced scallions.
- Serve Immediately: Enjoy your perfectly smooth and silky steamed egg custard hot.
Video
Notes
NOTES
- Why Warm Liquid? Using warm liquid (~45°C / 113°F) helps the eggs and water incorporate more smoothly and can reduce cooking time. To achieve this easily, mix boiling water with tap water.
- Steaming Without a Steamer: Create a DIY steamer by placing a metal trivet or a small, upside-down heatproof bowl in a pot with a lid. Add water until it's just below the level of the trivet.
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Variations:
- With Minced Pork: Add 100g of seasoned cooked minced pork to the bottom of the bowl before adding the egg mixture.
- Seafood: Place a few small shrimp or scallops on top before steaming.
- Microwave Method: Use a microwave-safe bowl, cover with pierced cling film, and cook on medium power for 3-5 minutes, checking every minute. (Results may vary).