Steam-Oven Egg Custard
Cuisine: Chinese
Steamer Steamed Egg Custard is silky Chinese steamed eggs whisked with warm water or stock (~1:1.5–1:2), strained, then steamed covered until just set. Keep a gentle simmer and cover the bowl so the custard stays glassy.
At a glance
Time: about 20 min · 2 servings · Difficulty: easy · ≈ 120 kcal per bowl
Steamer Steamed Egg Custard is silky Chinese steamed eggs whisked with warm water or stock (~1:1.5–1:2), strained, then steamed covered until just set. Keep a gentle simmer and cover the bowl so the custard stays glassy.
3 / 5
★★★☆☆
118 kcal
Ingredients
- Eggs
- Salt
- Cooking oil
- Light soy sauce (optional)
- Steam oven
Steps
- Crack one egg into a bowl and beat it
- Add 60 °C purified water equal to 1.0-1.5 times the volume of the egg and stir well
- Within the correct range, less water makes it bouncier and more water makes it more tender
- Note: outside that range, too little water makes it overly firm and too much makes it too runny
- Add 1 g of salt
- Salt is important for adding base flavor and helping the custard set
- Add 5 ml of cooking oil
- Strain the egg mixture and skim off the foam (optional, but unstrained custard will have bubbles and look less nice)
- Make sure the steam oven's water supply is topped up (if unsure, fill the tank)
- Put the bowl of fully mixed egg into the steam oven
- Set it to 100 °C and steam for 10 minutes
- Open the steam oven (careful: steam bursts out when you open it, so open it slowly)
- Take it out (you can season with light soy sauce)
- Enjoy
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Notes
This is a silky, home-style egg custard made quickly in a steam oven. The texture is adjustable: less water makes it bouncy, more water makes it tender. It is rich in quality protein and many nutrients and is easy to digest. Difficulty is moderate; beginners can master it with a little care, and it takes only about 15 minutes from prep to serving.
Estimated difficulty: ★★★
Estimated calories: 118 kcal
Group: egg custard
Calculation:
For 1 person:
- Egg 1
- Salt 1g
- Cooking oil 5ml
- Light soy sauce / Weijixian soy sauce 6ml (optional seasoning)
Time and temperature
Steam 8–12 min over low simmer · rest 1 min covered
Nutrition
120 kcal · Protein 9 g · Fat 7 g · Carbs 2 g
1 bowl (estimate)
Substitutes
- Water → unsalted chicken stock
- White pepper → sesame oil finish
- Bowl steamer → bamboo steamer
- Plain eggs → add a few shrimp on top
Storage
Best eaten hot. Refrigerate up to 1 day and re-steam briefly. Do not freeze.
FAQ
- Why is my custard full of holes?
- Steam was too hard. Keep a gentle simmer and cover the bowl for Steamer Steamed Egg Custard.
- Still watery in the center?
- Steam 2–3 minutes more; the center should just barely jiggle.
- Can I use milk?
- A splash works, but classic versions use water or light stock for a cleaner set.