Chinese Steamed Egg Recipe (Perfectly Silky Every Time)
Steamed custard egg is one of the simplest yet most comforting dishes in Chinese home cooking. With just eggs, stock, and a little salt, you can create a silky, savory custard that melts in your mouth. The secret is using warm stock and steaming the eggs gently over low heat, which gives the custard its signature smooth, mirror-like finish.
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Chinese Steamed Egg Recipe (Perfectly Silky Every Time)
Mandy Fu
Steamed custard egg is one of the simplest yet most comforting dishes in Chinese home cooking. With just eggs, stock, and a little salt, you can create a silky, savory custard that melts in your mouth. The secret is using warm stock and steaming the eggs gently over low heat, which gives the custard its signature smooth, mirror-like finish.
Ingredients
- 2 eggs
- 1 cup of hot beef stock (50-80C)
- 1/3 tsp of salt or to taste
Directions
Crack the eggs into a heatproof bowl. Add the salt and whisk until the eggs are completely smooth.
Gradually pour in the hot stock while whisking continuously. The stock should be warm, about 60°C (140°F), but not boiling. Warm stock helps the eggs cook more evenly, resulting in a silkier custard.
If bubbles form on the surface, skim them off with a spoon or briefly pass a kitchen torch over the surface. This helps create a smooth, mirror-like finish.
Cover the bowl with a plate or heatproof to prevent condensation from dripping onto the custard.
Place the bowl into a steamer. Bring the water to a gentle steam over medium heat. Once steam begins escaping from the steamer, reduce the heat to the lowest setting and steam for 6 minutes.
Turn off the heat and let the custard rest in the covered steamer for another 5 minutes. Carefully remove the bowl. The custard should be just set with a delicate wobble when gently shaken.
Serve as is, or drizzle with soy sauce, sesame oil, or chili oil and garnish with sliced scallions.
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