Chinese Steamed Egg Custard
Make chinese steamed egg custard at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by China's cuisine.
Method
- 01
Step 1
Beat eggs gently without making much foam. Stir in warm, not hot, stock and salt.
- 02
Step 2
Strain into a shallow heatproof bowl; skim off bubbles.
- 03
Step 3
Cover with a heatproof plate or foil so condensation cannot drip in.
- 04
Step 4
Steam above gently simmering water for 12–15 minutes, until the centre is set and eggs reach 71°C.
- 05
Step 5
Rest 2 minutes, then drizzle with soy sauce and sesame oil and add spring onion.
Nutrition
Estimated per 1 of 3 servings from USDA SR Legacy (2018) ingredient values, not laboratory-tested. Three large eggs=150 g; vegetable stock assumed 1 g/ml; sesame oil=4.5 g. Count/spoon masses are assumptions; no cooking-yield or nutrient-retention factors. Full ingredient IDs and grams are in recipe-nutrition-mappings.json.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested