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Chinese Savory Steamed Egg Custard
How to create silky-smooth Chinese savory steamed egg custard with only eggs, stock, and salt; with topping ideas to go with the steamed egg custard.
Eggs, stock (or water), and salt are the three ingredients to prepare this classic Chinese savory steamed egg custard. Don’t let the simple ingredients fool you, for this steamed egg custard is universally loved by all Chinese and is one of our comfort food.
Like most simple dishes, the hard part is to get it to perfection. The ultimate goal is to create a perfectly silky smooth egg custard, free of any lumps, and porcelain-smooth top. My recipe is going to detail how to achieve this.
Tips for getting a super smooth egg custard
Here are my tips to get that super smooth texture for your egg custard:
- Use medium heat to steam.
- Strain the egg, stock/water, and salt mixture.
- Cover the bowl with a piece of aluminum foil to prevent any water from dripping onto the custard and ruin its smooth texture.
Some toppings idea to go with the steamed egg custard
This dish is one that I grow up eating all the time. My grandma used to serve it plain with some drizzle of soy sauce, sesame oil, and thin slivers of scallions.
I thought that’s how everyone eats their steamed custard, but it seems you can pair it with almost anything. I’ve seen this egg custard topped with pork floss, or roughly chopped century egg, and even some meat sauce.
Chinese Savory Steamed Egg Custard
- Egg custard
- 2 eggs
- 250 ml stock (or water)
- 1 teaspoon salt (omit if the stock is salty)
- Serve with
- 1/2 teaspoon sesame oil
- 1 teaspoon light soy sauce
- 1/2 scallion, thinly sliced
- Some other topping ideas
- pork floss
- roughly chopped century egg
- Chinese meat sauce
- Prepare a steamer over medium heat.
- Whisk together egg, stock (or water), and salt. Strain this mixture into a bowl, and cover with aluminum foil. Steam for 20 minutes.
- Serve the egg custard piping hot with sesame oil, soy sauce, and thinly sliced scallion.
Wow, this sounds so interesting. I've never made an egg custard soup before. I'll have to give this a try! Thanks for sharing your recipe!
I thought this recipe would be complicated, but you showed me how easy it can be! I can't wait to try making this beautiful steamed custard!
This is a perfect lunch dish, topped with smth crispy or meaty. Thanks for sharing!
I've always been intrigued by Chinese savory egg custard, but never knew how to get it right before. Thanks for this!
Gabi Rupp says:
Until now I was not very successful with steamed egg custard. But I think with your helpful instructions I might succeed this weekend. Thank you for inspiring me, Anita.
Manuelc Benett says:
Thanks for sharing the recipe. Honestly speaking coming from different culture, was unaware of the simple fascinating dish. Will surely give a try. :)
Jacquelyn Hastert says:
Thanks for sharing this. It sounds amazing and I can’t wait to give this at try at home.
Patty at Spoonabilities says:
This sounds so tasty and interesting. I will definitely give it a try!
Cathleen @ A Taste of Madness says:
I have always wanted to try making custard, and this looks so good! Bookmarked for later, thanks so much for the recipe! :)
Love this steamed custard recipe! So delicious!
Nart at Cooking with Nart says:
I love this. My mom used to make this for breakfast a lot...gonna try your recipe :)
I made this and it was fabulous. Tasty but delicate. I have some leftover tho. Can I reheat the custard? And how? Thank you
Hi Ruth, thank you for trying out the recipe. I usually steam for 5 minutes to reheat the leftover.
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