Steamed Egg Custard

This dish is a simple and quick homemade steamed dish, with a smooth, silky texture similar to jelly and a well-balanced savory flavor. It is commonly served as a breakfast item or a side dish on tables across the region. Eggs provide high-quality protein and lecithin, making them easy to digest and absorb. This recipe is very beginner-friendly; with just a few simple steps, you can steam a smooth and delicate egg custard. The entire process takes approximately 15 minutes.

Estimated Calories：168 kcal

Ingredients and Tools

• Eggs
• Salt
• Sesame oil
• Light soy sauce / Weijixian
• White vinegar (optional)
• Sichuan pepper oil (optional)

Calculation

For 1 serving:

• 2 eggs
• 3 g salt
• 2–4 ml sesame oil
• 8 ml light soy sauce / premium soy sauce
• 2 ml white vinegar (or cooking wine) (optional)

Steps

1. Crack two eggs into a bowl and beat them until well combined.
2. Add 3g of table salt.

• The salt plays a crucial role in enhancing the base flavor and helping the eggs set.

3. Add 2ml of white vinegar to remove the fishy odor of the eggs (optional).

• Rice vinegar can also be used, but its color may cause the eggs to turn slightly dark.
• You can also add cooking wine, which similarly removes the fishy odor without the sour taste of vinegar.

4. Add purified water at 70°C (158°F) to the bowl, using 1 to 1.5 times the volume of the eggs, and stir well to mix.

• Using 1x the volume of water results in a bouncier texture, while 1.5x results in a more tender texture.

5. Strain the egg mixture to remove any foam (optional; if not strained, the steamed eggs will have bubbles, which looks less appealing).
6. Add 300–500ml of water to any pot. Once the water is boiling, place the bowl containing the egg mixture into the pot.

• Cover the steaming bowl with a lid, an upside-down metal plate with a rim, or plastic wrap to minimize steam condensation. This prevents the eggs from becoming porous or honeycomb-like.

7. Steaming method (choose one of the following):
8. Steam on medium heat for 10 minutes. After 10 minutes, turn off the heat and let it sit covered for 5 minutes.
9. Steam on high heat for 5 minutes. Keep the water boiling throughout the process; otherwise, extend the cooking time. Open the lid every 2 minutes to release steam. If you open the lid too late, the egg custard is likely to become porous; if you open it too early or too frequently, the steaming time will need to be longer.
10. How to tell if it is cooked?

• Gently shake the bowl. The egg custard should no longer be liquid but should have a firm, jelly-like, bouncy texture. It is ready to be served.

9. Remove from the steamer.
10. Add sesame oil and light soy sauce, and enjoy.

• You can substitute sesame oil with Sichuan pepper oil for a numbing and refreshing flavor.

Additional Notes

The above describes the basic method for making steamed egg custard. You can build on this foundation by adding ingredients such as ham sausage, ground meat, or dried shrimp to enhance the texture of the egg custard.

If you encounter any issues with the process described in this guide or have suggestions for improvement, please submit an Issue or Pull request.