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Steamed Egg Custard — finished dish, ready to serve.

Steamed Egg Custard

鸡蛋羹 · pan chinese cuisine

15 min total11 min cooking7 stepssavoryumamilight

Steamed egg custard is a classic Chinese comfort food, often served as a nutritious side dish or light meal in home cooking.

Chef Chopzen's profile photoChef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.

Nutrition & allergens

No supported allergens detected from surveyed ingredients.

Some ingredients are not yet allergen-surveyed; this label is not exhaustive.

Per serving (1 servings)

Energy (kcal)
Unknown
Protein (g)
Unknown
Fat (g)
Unknown
Carbs (g)
Unknown
Sodium (mg)
Unknown

Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.

  • Egg ingredient identification photo

    egg鸡蛋

    4.0 piece

  • Water ingredient identification photo

    water水

    10.58 oz

  • steamed fish soy sauce蒸鱼豉油

    0.13 cup — half a tablespoon

  • Sesame oil ingredient identification photo

    sesame oil香油

    as needed — 2 drops

  • Fine salt ingredient identification photo

    salt盐

    as needed — a little

  • Scallion ingredient identification photo

    scallion葱花

    as needed — for garnish

Techniques you'll use

  • Steaming ↗

    Cook with moist vapor for tender, clean-tasting results.

Steps

  1. 1

    Step 11 min

    Crack one egg into a bowl, add a pinch of salt, and beat until smooth.

    ✅ Done when: The egg mixture is well combined with no streaks of white.

    Watch out: Do not overbeat to avoid introducing excess air bubbles.

  2. 2

    Step 21 min

    Gradually pour in warm water while stirring gently to combine.

    ✅ Done when: The mixture is homogeneous and slightly frothy.

    Watch out: Add water slowly to prevent the eggs from cooking prematurely.

  3. 3

    Step 32 min

    Strain the egg mixture through a fine sieve into a small steaming bowl; do not skip this step as it is essential for a silky texture.

    ✅ Done when: The strained liquid is smooth and free of any lumps or impurities.

    Watch out: Ensure all egg solids are removed by straining thoroughly.

  4. 4

    Step 411 min

    High heatSteaming ↗

    Bring water to a boil in a steamer, place the bowl inside, cover with a plate to prevent water drips, and steam for 8 minutes. Then turn off the heat and let it sit covered for 3 minutes.

    ✅ Done when: The custard is set with a smooth, jiggly surface and no liquid pooling. Cook until the yolk and white are fully firm.

    Watch out: Covering with a plate is crucial to avoid condensation making the custard watery.

  5. 5

    Step 51 min

    Carefully remove the bowl from the steamer; the surface should be perfectly smooth.

    ✅ Done when: The custard is firm to the touch and has a glossy, even finish.

    Watch out: Handle with care to prevent burns from the hot bowl.

  6. 6

    Step 61 min

    Drizzle steamed fish soy sauce and a few drops of sesame oil over the custard for seasoning.

    ✅ Done when: The seasonings are lightly distributed across the surface.

    Watch out: Use seasonings sparingly to preserve the custard's delicate flavor.

  7. 7

    Step 72 min

    Use a knife to score the custard in a cross pattern, cut into small pieces to allow seasonings to seep in, and garnish with chopped scallions.

    ✅ Done when: The pieces are neatly cut and scallions are evenly sprinkled on top.

    Watch out: Cut gently to maintain the custard's shape without crumbling.