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Steamed Egg Custard
Steamed Egg Custard
- Preparation time 25 mins
- Serves 4 people
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This savoury egg dish is a popular addition to a banquet meal in China. It’s simple to make and the silky texture is so addictive paired with freshly steamed rice.
Ingredients
- 6 eggs
- 300 ml water
- ½ tsp salt
- Soy sauce, sesame oil and spring onion, to serve
Method
- Prepare a large steamer on the stove with a serving bowl that fits comfortably inside.
- Add eggs and water to a large bowl and whisk until dissolved. Strain the eggs through a sieve into a jug or separate bowl to remove any firm pieces of egg. Discard these.
- Place the serving bowl into the steamer basket, then pour the egg mix into it. Cover with steamer lid and steam on a low heat for 15 minutes, or until the egg is just set in the middle. Be careful not to steam it too high or you will overcook the eggs and the texture will be rubbery.
- Carefully remove the eggs from the steamer using a plate clip or tea towel. Garnish with a drizzle of sesame oil, soy sauce and chopped spring onion.
- Serve over rice or as part of a shared meal.
