Steamed Egg Custard
This egg custard is fresh, smooth, and tender with a pudding-like texture
Ingredients
Eggs3
Warm waterAbout 225g
Salt3g
Soy sauce2 spoons
Vinegar (Worcestershire sauce)1 spoon
Clear oil1 spoon
Steps
1
Beat and sieve the eggs
Click to enlarge
2
Dissolve salt in warm water
Click to enlarge
3
Add egg liquid and mix well, skim off bubbles and foam
Click to enlarge
4
Cover with high-temperature resistant plastic wrap, poke small holes with toothpicks, and steam over medium-high heat for 15 minutes
Click to enlarge
5
After steaming, it should have a mirror-like surface (forgot to photograph this step today, using a previous one as substitute)
Click to enlarge
6
Drizzle with soy sauce, vinegar, and clear oil (heated peanut oil or other oils), sprinkle with chopped scallions
Click to enlarge
7
Fresh, smooth, and tender egg custard with a pudding-like texture
Click to enlarge
8
A perfect custard should be dense without air holes. Previously made ones scooped with stainless steel spoons show better results
Click to enlarge
Cooking Tips
For the water mixed with egg liquid, warm water at body temperature is recommended to achieve a dense custard without air holes