LazyCuisine
Finished dish photo of Tips for Steamed Egg Custard

Tips for Steamed Egg Custard

Using cold boiled water and a ratio of eggs to water at about 1:1.5 will result in a perfectly tender texture when steamed.

Time:About 15 minutes
Difficulty:Zero cooking skills required

Ingredients

Eggs2 (65g each with shell)
Cold boiled waterAbout 160g
Salt1g

Steps

1

Crack the eggs into a bowl

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2

Beat the eggs, add an appropriate amount of salt, and mix well

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3

Add 160g of water and mix well

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4

You can use the eggshell to measure the water. For 2 eggs, add 3 eggshells of water. If the eggs are large, add half an eggshell more water

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5

Use a spoon to skim off the foam

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6

Filter the mixture to ensure the steamed custard is smooth and delicate

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7

Place the bowl in the pot after the water boils. Cover with a plate to prevent steam from dripping onto the custard

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8

Cover the pot and steam over low heat for about 15 minutes. Turn off the heat and let it sit for a few minutes before serving

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9

The steamed custard should be as smooth as a mirror

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10

Drizzle a little sesame oil, vinegar, and soy sauce for seasoning

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11

Very tender and smooth, super delicious~

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Cooking Tips

1. Do not use tap water for steaming egg custard, as it contains air, which will result in many air holes in the custard. 2. The ratio of eggs to water doesn't have to be measured precisely with a scale. I usually estimate the amount of water by eye, and a difference of 20-30 grams doesn't make much difference in the result. 3. The heat must be low. It's okay to steam a little longer, but high heat will cause the custard to become full of holes. 4. The steaming time should be flexible. Generally, 2 eggs take about 12-15 minutes to steam. Smaller eggs take 12 minutes, while larger ones take 15 minutes.