📝 About This Recipe
A masterpiece of minimalist cooking, this Cantonese-style steamed egg custard is prized for its mirror-like surface and a texture as delicate as silk. By balancing the precise ratio of eggs to seasoned broth, the dish transforms humble ingredients into a savory, melt-in-your-mouth experience that is both comforting and sophisticated. It is a quintessential home-cooked delicacy that showcases the beauty of gentle steam and perfect timing.
🥗 Ingredients
The Custard Base
- 3 pieces Large eggs (at room temperature)
- 1.5 cups Chicken stock or dashi (lukewarm, approximately 1.5 to 2 times the volume of eggs)
- 1/2 teaspoon Light soy sauce (for depth of flavor)
- 1/4 teaspoon Toasted sesame oil (added to the egg mixture)
- 1/4 teaspoon Fine sea salt (adjust based on saltiness of stock)
- 1/2 teaspoon Shaoxing rice wine (optional, to remove any eggy scent)
The Finishing Sauce
- 1 tablespoon Light soy sauce
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Warm water (to mellow the soy sauce)
- 1/8 teaspoon White sugar (a tiny pinch to balance salt)
Garnish & Toppings
- 1 stalk Scallions (finely sliced on a bias)
- 2-3 sprigs Fresh cilantro (leaves only)
- 1 teaspoon Small dried shrimp (optional, soaked and pan-fried until crispy)
👨🍳 Instructions
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1
Begin by cracking the room-temperature eggs into a large measuring glass. Note the exact volume of the eggs (usually around 150ml).
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2
Gently whisk the eggs using a pair of chopsticks or a fork. Avoid vigorous beating; you want to break the yolks and combine the whites without creating excess foam or air bubbles.
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3
Measure out your lukewarm chicken stock so that it is exactly 1.5 times the volume of your eggs. If you have 150ml of eggs, use 225ml of stock.
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4
Whisk the light soy sauce, sesame oil, salt, and Shaoxing wine into the stock until fully incorporated.
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5
Slowly pour the stock mixture into the eggs while stirring gently. The goal is a homogenous, pale yellow liquid.
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6
Pass the mixture through a fine-mesh sieve into a shallow, heat-proof ceramic steaming dish. This is the secret to a perfectly smooth texture.
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7
If any small bubbles remain on the surface, use a paper towel to gently blot them away or pop them with a toothpick for a glass-like finish.
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8
Cover the dish tightly with heat-resistant plastic wrap or a flat ceramic plate to prevent steam condensation from dripping onto the custard surface.
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9
Prepare your steamer. Bring water to a boil, then reduce the heat to medium-low. You want gentle, consistent steam, not a rolling boil.
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10
Place the dish into the steamer basket. Cover the steamer lid, but leave a tiny crack (use a chopstick to prop it open) to allow excess pressure to escape.
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11
Steam for 12-15 minutes. At the 12-minute mark, gently jiggle the dish; the center should have a slight wobble like panna cotta, but not be liquid.
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12
While the custard steams, whisk together the finishing sauce ingredients (soy sauce, sesame oil, water, sugar) in a small bowl.
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13
Carefully remove the dish from the steamer. Remove the cover, being careful not to let any trapped water fall onto the custard.
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14
Drizzle the finishing sauce over the hot custard and garnish generously with sliced scallions and cilantro.
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15
Serve immediately while warm, using a flat spoon to scoop out the delicate layers.
💡 Chef's Tips
Always use a ratio of 1:1.5 or 1:2 (egg to liquid) for the softest set; more liquid means a more delicate custard. Straining the egg mixture through a fine-mesh sieve is non-negotiable for a professional, silky result. Ensure the water in the steamer is at a gentle simmer; high heat will cause the eggs to overcook, resulting in a porous, 'honeycombed' texture. Using lukewarm stock (not cold) helps the custard cook more evenly and prevents the egg from curdling prematurely. If you don't have chicken stock, you can use water with a pinch of dashi powder for a cleaner, Japanese-inspired flavor profile.
🍽️ Serving Suggestions
Serve as a light side dish alongside steamed jasmine rice and stir-fried greens. Pair with a crisp, chilled glass of Riesling or a warm pot of Jasmine tea to cut through the richness. Top with cooked crab meat or small bay scallops for a luxurious seafood version. Drizzle with a little chili oil if you prefer a spicy kick against the savory custard. Serve as part of a traditional multi-course Chinese dinner alongside a ginger-scallion steamed fish.