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Finished dish photo of Step-by-Step Guide to Steamed Egg Custard (Same Texture as Wei's Cold Skin Noodles' Egg Custard)

Step-by-Step Guide to Steamed Egg Custard (Same Texture as Wei's Cold Skin Noodles' Egg Custard)

My cooking friends who follow me know that I love egg custard. I have a bowl of egg custard almost every morning. I've tried various methods, and once I tried steaming egg custard with water at 60°C to 70°C. I found that the texture of the egg custard steamed at this temperature is exactly the same as Wei's Cold Skin Noodles' egg custard—very soft and delicate. Of course, if you've never tried Wei's Cold Skin Noodles' egg custard, it doesn't matter. If you love steamed egg custard, you can try my method.

Time:15~30 minutes
Difficulty:Easy

Ingredients

Egg1
Hot water (60°C to 70°C)75ml to 100ml
Steamed fish soy sauceLess than a spoonful
Sesame oilHalf a spoonful
Chopped green onionsOptional

Steps

1

I use a thermos pot at home. Sometimes my child needs 70°C water to make milk powder, and sometimes 60°C water. So I've tried both temperatures, and the texture is similar.

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2

Pour hot water into a measuring cup. I usually use 100ml of water. If you're a beginner, 75ml is enough—less water means a higher success rate. (I often steam egg custard, so I'm very confident now.)

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3

Crack the egg into the measuring cup.

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4

Use an egg beater to whisk for 1 to 2 minutes, breaking up the egg whites as much as possible. Since I was taking photos, I couldn't hold the measuring cup. (Some people like to add salt at this step. Salt helps with coagulation, but it's up to personal preference. I occasionally add it, depending on my mood.)

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5

Filter out the egg foam or undissolved egg whites. This step is key to achieving a smooth texture. (Personally, I often skip this step because when I whisk the eggs, the egg whites are already well-dissolved. I just skim off the foam with a spoon.)

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6

Cover with plastic wrap to prevent steam from entering. If steam gets in, it's harder to steam successfully.

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7

Once the water boils, place it on the stove and steam over medium-low heat for 10 to 15 minutes. (The more water you add to the eggs, the longer the steaming time.)

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8

Medium-low heat.

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9

This is the result after 10 minutes of steaming. (If you find the egg custard hasn't set, continue steaming over medium-low heat.)

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10

Add steamed fish soy sauce, sesame oil, and chopped green onions. It's ready to eat.

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11

The 10-minute egg custard is very delicious.

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12

This is the 15-minute version. They're quite similar.

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15-minute egg custard.

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14

This is a sauce made with chili, light soy sauce, sesame oil, and vinegar.

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15

Pour it directly over the egg custard and sprinkle with chopped green onions. It's perfect for those who love bold flavors—even if you don't usually like egg custard, you'll love this.

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Cooking Tips

The ratio of egg to water is 1:1.5 to 2 for better taste, but some use a 1:1 ratio. More water makes the custard softer, while less water increases the chance of success. If you double the recipe, double the water and steam longer until it sets. Follow the steps, and you'll succeed. Pour the water first, then add the egg. Why? I can't explain it, but it just tastes better this way. I've tried both light soy sauce and steamed fish soy sauce, and I think the latter tastes better. If you prefer bold flavors, you can make a sauce: one chili, one spoon of steamed fish soy sauce, half a spoon of vinegar, and half a spoon of sesame oil. My husband loves it this way. Chopped green onions are optional.