Chinese Steamed Egg Custard Recipe

Eggs: The base of the custard, providing structure and a creamy texture.

Water: Used to dilute the eggs, creating a smooth and silky consistency.

Salt: Enhances the natural flavors of the eggs.

Soy sauce: Optional for serving, adds a savory, umami flavor.

Sesame oil: Optional for serving, adds a nutty aroma and richness.

When preparing the egg mixture, ensure to whisk it thoroughly to incorporate air, which will result in a lighter and smoother custard. Straining the mixture through a fine sieve is crucial as it removes any unmixed egg whites or chalazae, leading to a more uniform texture. Covering the bowl with plastic wrap or a lid prevents condensation from dripping into the custard, which could cause an uneven surface. Steaming on medium heat is essential; too high a heat can create bubbles and a rough texture, while too low a heat might not set the custard properly.

• 2 large eggs - Substitute with silken tofu: Silken tofu can mimic the texture of steamed egg custard and is a great plant-based alternative.

• 1 cup room temperature water - Substitute with vegetable broth: Vegetable broth adds a depth of flavor that plain water lacks, enhancing the overall taste of the custard.

• ¼ teaspoon salt - Substitute with miso paste: Miso paste provides a salty and umami flavor, adding complexity to the dish.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar savory flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used if sesame oil is unavailable, though it will impart a different flavor profile.

• Allow the Chinese steamed egg custard to cool completely at room temperature before storing.
• Transfer the custard to an airtight container to maintain its delicate texture and prevent it from absorbing other flavors in the refrigerator.
• Store the container in the refrigerator for up to 2-3 days. For best results, consume within this time frame to enjoy the custard's silky smoothness.
• If you wish to freeze the custard, place it in a freezer-safe container. Ensure there is minimal air space to prevent ice crystals from forming.
• Label the container with the date to keep track of its freshness.
• Freeze the custard for up to 1 month. Note that the texture may slightly change upon thawing, but it will still be delicious.
• To thaw, transfer the container from the freezer to the refrigerator and let it defrost overnight.
• Reheat the custard gently by steaming it for a few minutes until warmed through. Avoid using the microwave, as it can cause the custard to become rubbery.
• Before serving, you can drizzle with soy sauce and sesame oil to enhance the flavor, just as you would with freshly made custard.

• Steaming Method:

  1. Place the leftover Chinese steamed egg custard in a heatproof bowl.
  2. Set up a steamer over boiling water.
  3. Steam the custard on medium heat for about 5-7 minutes, or until heated through.
  4. Remove from the steamer and let it cool slightly before serving.

• Microwave Method:

  1. Transfer the custard to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving to allow the heat to distribute.

• Water Bath Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the custard in an oven-safe dish.
  3. Set the dish in a larger baking pan and fill the pan with hot water until it reaches halfway up the sides of the custard dish.
  4. Cover the custard dish with aluminum foil to prevent a skin from forming.
  5. Bake for 10-15 minutes, or until the custard is warmed through.
  6. Carefully remove from the oven and let it cool slightly before serving.

• Stovetop Method:

  1. Place the custard in a small saucepan.
  2. Add a splash of water or broth to prevent it from drying out.
  3. Heat over low heat, stirring gently to avoid breaking the custard.
  4. Continue heating until the custard is warmed through, then serve immediately.

• Mixing bowl: A large bowl used to whisk the eggs and combine them with water and salt.

• Whisk: A utensil used to beat or stir the eggs until smooth and well combined with the water and salt.

• Fine sieve: A mesh strainer used to strain the egg mixture to ensure a smooth custard texture.

• Heatproof bowl: A bowl or dish that can withstand high temperatures, used to hold the egg mixture during steaming.

• Plastic wrap: A cling film used to cover the bowl to prevent water droplets from falling into the custard.

• Steamer: A kitchen appliance or setup used to cook the custard by steaming it over boiling water.

• Lid: An alternative to plastic wrap, used to cover the bowl during steaming.

• Measuring cup: A cup used to measure the water accurately.

• Measuring spoon: A spoon used to measure the salt and optional soy sauce and sesame oil.

Prepare ingredients in advance: Crack and whisk the eggs ahead of time. Measure out the water and salt so they are ready to mix.

Use a kettle: Boil water in a kettle for the steamer to save time waiting for a pot to boil.

Strain efficiently: Use a fine sieve directly over the heatproof bowl to save an extra step.

Cover smartly: Use a microwave-safe lid instead of plastic wrap to avoid waste and make covering quicker.

Preheat the steamer: Start heating the steamer while preparing the mixture to save waiting time.