Steamed egg custard 蒸水蛋 is one of the most comforting Chinese home style dish. The literal translation is steamed water eggs and it really only needs two ingredients like the name suggests. But of course you can spice it up and add your own topping as you please. (minced pork, shrimp, salty eggs etc.)
We are going to show how to make a basic steamed eggs. And of course I’m going to show you some tips I’ve learned over the years to give you the smoothest, silkiest egg custard you will ever have. This dish is perfect for times like this when you need minimal ingredients and can add an extra dish in a jiffy if you don’t have enough food. Garnish with some fresh scallions and pour on a little bit of sesame oil and soy sauce. Don’t over season this dish. It highlights the soft textures and fresh taste of the eggs. Simple comfort food at it’s best.
- The golden ratio 1:1.5
- First determine how many eggs you’re going to use. I usually go for about 4 eggs for a dish this size.
- Measure out the eggs in a measuring cup then measure out the water 1.5 times the egg.
- This ratio will give you the smoothest, silkiest texture.
- Use warm water.
- This something my grandma and my dad always did and then I just do it and it turns out good. I mean 3 generations that’s good proof right? But I did a little research and it seems like tap water has additional small air bubbles that would affect the smoothness of your eggs. So use warm or previously boiled water for smoother egg texture
- Remove the bubbles
- Wrap your dish tightly with cling wrap or foil
- Give it a breather
- We steam for a total of 10 minutes, about half way we let some steam out just so that it doesn’t overcook.
Chinese Steamed Egg Custard
- 4-6 Large Eggs
- Warm Water
- Salt to taste
- Scallion garnish
- Soy Sauce
- Sesame Oil
- Heat water in your steamer on high heat.
- Measure eggs in a liquid measuring cup, note down the measurement. Pour the eggs into a large bowl and whisk lightly.
- Add 1.5 times the amount of warm water to the eggs. Salt to taste, then whisk.
- Slowly pour through a strainer or sieve into a 9” pie dish or steaming plate of choice.
- Remove any bubbles with a spoon.
- Wrap the dish tightly in cling wrap.
- Add wrapped dish into the steamer, and turn down the heat to medium.
- Steam for a total of 10 mins, opening the lid once halfway through the cook.
- Remove from the steamer, garnish with fresh scallions, sesame oil, and soy sauce.