Chinese Steamed Egg Custard Recipe

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.