Daily Cooking Quest

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.

Ingredients for Savory Steamed Egg Custard

Some toppings idea to go with the steamed egg custard

This dish is one that I grow up eating all the time. Since my grandmother days, she served it plainly with some drizzle of soy sauce, sesame oil, and thin slivers of scallions. I thought that’s how everyone eat 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. As long as you get the steamed egg custard part right, the toppings are up to you. Needless to say, the soy sauce, sesame sauce, and scallions combo is definitely my favorite.

Savory Steamed Egg Custard

Originally published on March 18, 2014. Updated on April 3, 2019 with new photos.

Chinese Savory Steamed Egg Custard


5.0 from 5 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Serves: 4

Ingredients

  • 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

Instructions

  1. Prepare a steamer over medium heat.
  2. Whisk together egg, stock (or water), and salt. Strain this mixture into a bowl, and cover with aluminum foil. Steam for 20 minutes.
  3. Serve the egg custard piping hot with sesame oil, soy sauce, and thinly sliced scallion.

Comments

  • Lisa says:

    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!

  • Katie says:

    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!

  • Alina says:

    This is a perfect lunch dish, topped with smth crispy or meaty. Thanks for sharing!

  • Mary says:

    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. :)

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