Chinese Steamed Egg Recipe (Perfectly Silky Every Time)
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Author:
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.
Recipe Video
Recipe Note
Note: if you want to season the steamed egg with soy sauce, make sure you adjust the salt in the beginning. Also, I recommend using Japanese Sushi soy sauce, which is less salty and will fit better here.
