Silky smooth and springy, with a texture just like pudding.
Steamed egg custard is something I've eaten since childhood, but almost every time I made it, it turned out full of holes, until I had steamed egg custard at a hotel and realized it could achieve a smooth, glass-like surface. Upon careful thought, there really is quite a lot of technique involved in making perfect steamed egg custard.
Ingredients
Main Ingredients
2 eggs
(egg mixture about 100 g / 3.5 oz)
160 g (about 2/3 cup) plain boiled water
Use the freshest eggs possible.
Seasonings
Steamed fish soy sauce to taste
Cilantro (for garnish) to taste
If you don't have steamed fish soy sauce, you can substitute it with light soy sauce, but steamed fish soy sauce has a fresher, more savory flavor.
Instructions
Instructions
Gently beat the eggs until the yolks and whites are fully combined.
Step 1: Crack the eggs into a bowl (Image 2) and whisk until the whites and yolks are fully combined. Add boiled water and stir well (Image 3). Strain the egg mixture through a fine sieve into a steaming bowl (Image 4), then use a small spoon to skim off any fine bubbles from the surface (Image 5).
*Eggs must be beaten thoroughly until the whites and yolks are fully combined for a silky smooth texture—whisk a little longer than you think necessary.
*When making steamed egg custard, always use water that has been boiled and then cooled, as boiled water contains less air, resulting in a custard with virtually no pores or bubbles.
After beating the eggs, many bubbles will form on the surface—these must be skimmed off, otherwise the steamed eggs will develop a honeycomb-like texture that is both unattractive and unpleasant in texture. Therefore, strain the egg mixture through a fine sieve to remove the bubbles, or use a small spoon to gather and skim off all the foam.
*For steamed egg custard, it's best to use a wide, shallow bowl so the egg mixture spreads out and cooks more evenly. If you use a deep bowl, it becomes much harder to achieve perfectly steamed eggs.
Steamed Egg Custard
Step 2: Pour cold water into a steamer, place the bowl with the egg mixture inside, then gently stir once more to ensure the water and eggs are evenly combined (Image 6). Cover the bowl with a plate (Image 7), put the lid on the steamer, bring to a boil over medium heat, and continue steaming for 7-8 minutes (Image 8). Once done, drizzle with soy sauce (or add light soy sauce, vinegar, and sesame oil to taste).
*Never wait for the water to come to a rolling boil before placing the egg mixture in the steamer—that method works for seafood, but for steamed eggs, it will turn them into a honeycomb-like mess. Instead, place the egg mixture in a cold steamer with cold water, letting both heat up together; this gradual temperature rise keeps the eggs tender and prevents them from becoming tough or rubbery.
*Since egg mixture and water have different densities, settling will occur, so it's best to gently stir again just before steaming, but avoid stirring too vigorously or for too long to prevent foam from forming on the surface.
When steaming egg custard, always cover the bowl containing the egg mixture to prevent the surface from overheating, which would make the custard tough and develop a honeycomb texture. Many home cooks use plastic wrap, but I personally find this less healthy—since steam temperatures exceed 100°C (212°F), the plastic wrap may release harmful compounds. Covering the bowl with a plate is a much better alternative.
The key to steamed eggs is controlling the heat; it's best to maintain a steady medium heat so the temperature doesn't rise too quickly, as high heat will easily make the eggs tough. Once the steamer comes to a boil, it's recommended to leave the lid slightly ajar, creating a small gap to release some steam pressure—this is also a great way to keep the steamed eggs silky and smooth.
*“Steam for 7-8 minutes” means timing starts only after the steamer water has come to a full boil, not from when you first turn on the heat—remember this!
This technique can be adapted in many ways—try adding minced shrimp, clams, or chopped scallions for extra flavor.
Here is the most basic method for steamed egg custard, but for more flavor and variety, you can also add fish fillets, shrimp, or minced meat to the egg mixture before steaming. Since meat takes longer to cook than eggs, it's best to briefly blanch it first before adding it to the egg mixture.
