Chinese Steamed Egg Custard蒸蛋
Silky Chinese steamed egg custard — eggs whisked with warm salted water, strained smooth, and gently steamed until just set, finished with a drizzle of soy sauce and sesame oil. Ready in 15 minutes.
salt
1 pinch
soy-sauce
1 dash
sesame-oil
1 dash
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Add Salted Warm Water to Eggs
Add salt to warm water (about 45°C). Stir until dissolved, then combine with the beaten egg mixture.
Beat Eggs Until Smooth
Beat the eggs until smooth. (Tip: For an extra silky texture, strain the egg mixture to remove any egg strands.)
Steam on Medium-Low Heat
Steam on medium-low heat for 6 minutes, then let rest with the lid on for 4 minutes.
Add Soy Sauce and Scallions
Drizzle with soy sauce and sprinkle with chopped scallions.
Serving Suggestion
Serve Chinese Steamed Egg Custard hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.