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Loading...A beloved home-style Chinese comfort dish, this silky steamed egg custard has a delicate, jiggly texture almost like soft tofu. Made with just eggs, water, and a touch of salt, it's gently steamed until just set and finished with a drizzle of soy sauce, sesame oil, and fresh scallions.
Prep Time8 mins
Cook Time18 mins
Total Time26 mins
Servings4
Yield4 small bowls
Nutrition Facts
Per serving (estimated)
- 80 kcalCalories
- 5.5 gFat
- 1.5 gSaturated Fat
- 0.8 gCarbs
- 0 gFiber
- 0.4 gSugar
- 6 gProtein
- 380 mgSodium
- 75 mgPotassium
- 30 mgCalcium
- 0.9 mgIron
- 1 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the custard
- 3 large eggs, room temperature
- 1 1/2 cups warm water (about 100°F / 38°C)
- 1/2 tsp fine salt
- 1/4 tsp chicken bouillon powder (optional)
For the topping
- 1 1/2 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 2 scallions, thinly sliced on the bias
- Pinch of ground white pepper (optional)
Directions
- Crack the eggs into a mixing bowl, add the salt (and bouillon powder if using), and beat gently with chopsticks or a fork until just combined—do not whisk vigorously or air bubbles will form.
- Pour in the warm water and stir slowly in one direction until fully incorporated. Strain the mixture through a fine-mesh sieve into a large measuring cup or pitcher, then strain once more to remove any bubbles and chalazae.
- Divide the mixture evenly among four shallow, heatproof bowls (each about 1 to 1.5 inches deep) or pour into one larger dish.
- Cover each bowl tightly with aluminum foil, or if steaming in one dish, cover the steamer lid with a clean kitchen towel to absorb condensation and prevent water from dripping onto the custard.
- Fill a steamer or wok with about 2 inches of water and bring it to a rolling boil, then reduce the heat to medium-low so the water maintains a gentle, steady simmer.
- Carefully place the bowls into the steamer, cover, and steam for 15 to 18 minutes. The custard is done when the surface is just set with a slight jiggle in the center; a toothpick inserted in the middle should come out clean.
- Carefully remove the bowls from the steamer and let rest for 2 minutes. Drizzle the soy sauce and sesame oil evenly over the top.
- Sprinkle with sliced scallions and a pinch of white pepper, then serve immediately while still warm, ideally with steamed rice.
Cook’s Notes
- Always use warm water (not cold or hot)—this helps the eggs blend smoothly without forming bubbles and yields a silkier texture.
- Straining the egg mixture is the single most important step for a glassy, blemish-free custard; skip it and the surface will be pitted and foamy.
- Cover the dish or bowls tightly during steaming so condensation from the lid does not fall onto the surface and create craters.
- Steam over medium-low heat only—high heat makes the custard porous, spongy, and full of air holes, and can cause it to curdle.
- Adjust steaming time based on the depth of your container: shallow bowls (1 inch) need closer to 12 minutes, while deeper dishes may need up to 22 minutes.
