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Steamed Egg Custard Recipe

Steamed Egg Custard is a simple, quick, and easy dish to prepare, with a cooking time of approximately 15 minutes. It is suitable for chefs with a home steam oven.

Estimated Cooking Difficulty: ★★★

Essential Ingredients and Tools

  • Eggs
  • Table salt
  • Cooking oil
  • Light soy sauce (optional)
  • Steam oven

Measurements

For 1 serving:

  • 1 egg
  • 1g table salt
  • 5ml cooking oil
  • 6ml light soy sauce / Weijixian (optional seasoning)

Instructions

  • Crack one egg into a bowl and beat it well.
  • Add purified water at 60°C, 1.0-1.5 times the volume of the egg, and mix well.
  • Less water within the correct range results in a firmer texture, while more water results in a softer texture.
  • Note: Outside the recommended range, too little water makes the texture too firm, and too much water makes it too watery.
  • Add 1g of table salt.
  • Salt plays a crucial role in enhancing the base flavor and aiding coagulation.
  • Add 5ml of cooking oil.
  • Strain the egg mixture to remove foam (optional; skipping this step may result in an unappealing appearance due to air bubbles).
  • Ensure the steam oven's water tank is sufficiently filled (if unsure, fill the tank completely).
  • Place the bowl containing the thoroughly mixed egg mixture into the steam oven.
  • Set the temperature to 100°C and steam for 10 minutes.
  • Open the steam oven (Caution: Steam may be released instantly upon opening; open slowly).
  • Serve (you may add light soy sauce for seasoning).
  • Enjoy.

Additional Notes

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.