Chinese Steamed Egg Custard Recipe
Description
Chinese Steamed Egg Custard is a classic Chinese comfort food made by gently steaming beaten eggs with seasoned broth until perfectly silky and tender. The result is a smooth, delicate custard with a soft texture that practically melts in your mouth.
This simple recipe uses everyday ingredients and a gentle steaming method to create a restaurant-quality dish at home. Finished with soy sauce, sesame oil, and fresh green onions, Chinese Steamed Egg Custard makes a comforting breakfast, side dish, or light meal served with steamed rice.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Rest Time: 5 minutes
Total Time: 30 minutes
Servings: 4 people
Difficulty: Easy
Why You'll Love This Recipe
- Silky and delicate texture.
- Simple ingredients.
- Gentle savory flavor.
- Easy traditional Chinese cooking method.
- Perfect for breakfast or a light meal.
- Family-friendly and comforting.
How to Make Chinese Steamed Egg Custard
1. Beat the Eggs
Crack the eggs into a bowl.
Whisk gently until the yolks and whites are completely combined.
Avoid creating too many bubbles.
2. Add the Broth
Add warm chicken broth and a small amount of salt.
Stir gently until well combined.
3. Strain the Mixture
Pour the egg mixture through a fine-mesh strainer into a heatproof bowl.
This removes bubbles and creates a smoother custard.
4. Prepare for Steaming
Cover the bowl tightly with heatproof plastic wrap or aluminum foil.
This prevents water droplets from falling onto the custard.
5. Steam the Custard
Place the bowl in a steamer over gently simmering water.
Cover and steam for about 12–15 minutes until the custard is just set but still slightly wobbly in the center.
6. Finish and Serve
Carefully remove the bowl.
Drizzle with soy sauce and sesame oil.
Garnish with sliced green onions and serve warm.
Tips
- Use warm broth rather than hot broth.
- Whisk gently to avoid creating excess bubbles.
- Always strain the egg mixture for a silky texture.
- Keep the steaming water at a gentle simmer.
- Avoid over-steaming, which can make the custard firm and watery.
Variations
Shrimp Steamed Egg Custard
Add small cooked shrimp before steaming.
Chicken Egg Custard
Add finely shredded cooked chicken for extra protein.
Mushroom Egg Custard
Add thinly sliced shiitake mushrooms.
Vegetable Egg Custard
Add finely chopped carrots, spinach, or green onions.
What to Serve
- Steamed jasmine rice
- Stir-fried vegetables
- Chinese cucumber salad
- Braised tofu
- Steamed fish
- Stir-fried bok choy
- Chinese tea
Storage
Allow the custard to cool slightly.
Cover and refrigerate leftovers for up to 2 days.
Reheat gently until warmed through.
Freezing
Freezing is not recommended because the delicate custard can become watery and grainy after thawing.
For the best texture, prepare it fresh.
Ingredients
For the Egg Custard
For Serving
Instructions
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Whisk the eggs gently in a bowl until completely combined without creating excessive bubbles.
-
Add the warm chicken broth and salt, then stir gently until smooth.
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Strain the egg mixture through a fine-mesh strainer into a heatproof bowl.
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Cover the bowl with heatproof plastic wrap or foil to prevent condensation from dripping onto the custard.
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Place the bowl in a steamer over gently simmering water, cover, and steam for 12–15 minutes.
-
Check that the center is just set with a slight wobble, then carefully remove from the steamer.
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Drizzle with soy sauce and sesame oil, garnish with green onions, and serve warm.
