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Home/Recipes/Steamed egg custard
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Steamed egg custard

Measure water against the beaten egg and steam gently until the center is fully set.

~25 minestimated time1servings4clear steps
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Steamed egg custard

Let’s make it.

Follow the food, not just the clock.
  1. 01

    Beat eggs and measure water

    Beat the eggs in a measuring cup and note their volume. Measure about 1.5 times that volume of lukewarm drinking water and dissolve the salt in it.

    Look for

    The eggs are evenly beaten and the salted water is measured against them.

    Beat eggs and measure water: The eggs are evenly beaten and the salted water is measured against them.Mixing & beating ↗
  2. 02

    Strain and cover the bowl

    Stir the water into the eggs, strain into a shallow heatproof bowl and skim large bubbles. Cover with a heatproof plate or loose foil to keep out condensation; do not use non-heatproof plastic wrap.

    Look for

    The mixture has few bubbles and a heatproof cover protects it from drips.

    Strain and cover the bowl: The mixture has few bubbles and a heatproof cover protects it from drips.Preparation ↗
  3. 03

    Steam gently and check the center

    Keep steamer water below the rack and place the covered bowl securely. Bring to a boil, reduce to steady gentle steam and set a 4 min first check. Continue while the center is liquid; finish only when fully set and at least 71°C.

    Look for

    The center is fully set at 71°C or above, with no liquid raw egg.

    Steam gently and check the center: The center is fully set at 71°C or above, with no liquid raw egg.Steaming ↗
  4. 04

    Remove safely and cool briefly

    Turn off the heat, open the lid away from you and remove the bowl with mitts or a plate lifter. Uncover and cool slightly before eating.

    Look for

    The custard is set throughout with a smooth surface and fully cooked center.

    Remove safely and cool briefly: The custard is set throughout with a smooth surface and fully cooked center.Preparation ↗
Recipe sources & image information

Adapted from HowToCook / 蒸水蛋 · HowToCook contributors / Anduin2017/HowToCook · Unlicense

Bilingual editorial adaptation. Independently content-reviewed; not kitchen-tested. Project-generated images illustrate this recipe and its steps, rather than a user’s cooking result. Timing is an estimate; check actual ingredients, labels and doneness.

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