Steamed Egg Custard
A silky, smooth Chinese steamed egg custard with a wobbling, tofu-like texture, seasoned lightly with soy sauce and sesame oil. Simple and nourishing, it is a beloved everyday breakfast or side dish.
Ingredients
- 3 large eggs, beaten
- 1 cup warm water (about 100°F)
- 2 tsp soy sauce
- 1/2 tsp toasted sesame oil
- 1/4 tsp salt
- 1 green onion, thinly sliced
Instructions
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1
Beat 3 large eggs thoroughly in a bowl. Add 1 cup warm water (about 100°F) and 1/4 tsp salt, whisking until well combined. The ratio of water to egg keeps the custard silky and tender.
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2
Strain the egg mixture through a fine-mesh sieve into a shallow heatproof bowl or individual ramekins to remove any bubbles or lumps.
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3
Skim any foam from the surface. Cover the bowl loosely with plastic wrap or a plate.
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4
Set up a steamer: fill a pot with 1-2 inches of water and bring to a boil. Reduce heat to medium-low so the water simmers gently. Place the bowl of custard in the steamer. Steam over gentle heat for 12-15 minutes until the custard is just set but still slightly jiggly in the center.
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5
Remove from the steamer carefully. Drizzle with 2 tsp soy sauce and 1/2 tsp toasted sesame oil. Garnish with 1 thinly sliced green onion and serve immediately.