China
Chinese Steamed Egg Custard
Egg custard gently steamed in a covered bowl. Use a saucepan or steamer, sieve and heatproof bowl.
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Method
2 clear steps
- 1
Beat the eggs with salt and optional vinegar. Measure their volume; gradually stir in warm water at 1–1.5 times that volume. Strain into a heatproof bowl and remove surface foam.
- 2
Cover the bowl loosely with a heatproof plate. Bring the steaming water to a boil and steam over medium heat for 10 minutes, then leave covered off the heat for 5 minutes. Check that the custard is set with no liquid egg and reaches 71°C; steam longer if needed. Finish with sesame oil and soy sauce.
