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How to Make Steamed Egg Custard

Steamed Egg Custard Finished Product

Steamed egg custard, also known as steamed egg, requires no complex ingredients. It is a simple, quick, and easy dish suitable for breakfast or any main meal, taking about 15 minutes to prepare.

Estimated Cooking Difficulty: ★★

Essential Ingredients and Tools

  • Eggs
  • Table salt
  • Sesame oil
  • Light soy sauce / Weijixian soy sauce
  • White vinegar (optional)
  • Tengjiao oil (optional)

Measurements

For 1 serving:

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

Instructions

  • Crack two eggs into a bowl and beat them well.
  • Add 3g of table salt.
  • Salt plays a crucial role in enhancing the base flavor and helping the custard set.
  • Add 2ml of white vinegar to remove the fishy smell of the eggs (optional).
  • Rice vinegar works as well, but its color may slightly darken the eggs.
  • You can also add cooking wine, which also removes the fishy smell without the sourness of vinegar.
  • Add purified water at 70°C to the bowl, using 1 to 1.5 times the volume of the eggs, and stir well.
  • Using 1x water results in a firmer texture, while 1.5x water yields a tenderer custard.
  • Strain the egg mixture to remove any foam (optional, but skipping this may result in bubbles that make the custard look less appealing).
  • Add 50ml of water to any pot. Once the water boils, place the bowl containing the egg mixture into the pot.
  • Cover the steaming bowl with a lid, an inverted iron dish with a groove, or plastic wrap to prevent water vapor from entering. This avoids the custard developing a honeycomb texture.
  • Steaming method (choose one):
  • Steam over medium heat for 10 minutes, then turn off the heat and let it sit for another 5 minutes.
  • Steam over high heat for 5 minutes. Keep the water in the pot boiling at all times; otherwise, extend the time. Open the lid every 2 minutes to release steam. Opening it too late may cause a honeycomb texture; opening it too early or too frequently will require longer steaming time.
  • How to tell if it's done?
  • Shake the bowl. If the custard is no longer liquid and has a firm, jelly-like texture, it is ready.
  • Serving
  • Drizzle with sesame oil and light soy sauce before enjoying.
  • You can substitute sesame oil with Tengjiao oil to add a numbing and refreshing sensation.

Additional Notes

The above describes the basic method for steamed egg custard. You can derive variations by adding ingredients such as ham sausage, minced meat, or dried shrimp to enrich the flavor and texture.

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