Cherry & Dennis Recipes
Steamed Egg Custard
蒸水蛋
Recipe overview
Steamed Egg Custard is a common Hong Kong home dish. It is soft, smooth and light in taste, making it suitable for children and elderly people. The ingredients are simple, but the egg-to-water ratio, heat level and steaming time are important.
01
Ingredients
Main Ingredients
- 4 eggs
- about 1.5 times the egg volume Warm water,
- A little chopped spring onion, optional
Seasoning
- 1/2 teaspoon salt
- 1 teaspoon light soy sauce, added after steaming
- A little cooked oil or sesame oil, optional
02
Tools
- 1 large bowl
- 1 measuring cup
- 1 pair of chopsticks or 1 fork
- 1 pair of chopsticks or 1 fork
- 1 shallow steaming dish
- Plastic wrap or 1 plate cover
- 1 steaming rack
- 1 wok or steamer
- 1 wok or steamer
03
Steps
Step 1
Prepare the Ingredients
Prepare the eggs, warm water, salt, soy sauce and all tools. Set up the steamer and dish before cooking.
Step 2
Crack the Eggs
Crack 4 eggs into a large bowl. Make sure no eggshells fall into the bowl.
Step 3
Beat the Eggs
Beat the eggs with chopsticks or a fork until the yolks and whites are fully mixed.
Step 4
Measure the Egg Mixture
Check the volume of the egg mixture. You will add about 1.5 times that amount of warm water.
Step 5
Add Warm Water
Slowly add warm water while stirring. Do not use boiling water, or the eggs may cook too early.
Step 6
Add Salt
Add 1/2 teaspoon salt and gently mix well.
Step 7
Sieve the Egg Mixture
Pour the egg mixture through a sieve to remove egg strands and large bubbles.
Step 8
Remove Bubbles
Use a spoon to remove surface bubbles so the steamed egg has a smooth top.
Step 9
Cover the Dish
Cover the dish with plastic wrap or a plate to stop water droplets falling onto the egg.
Step 10
Steam the Egg
After the water boils, turn to medium-low heat and steam for about 10 to 12 minutes.
Step 11
Check If Set
Gently shake the dish. The center can wobble slightly, but it should not be watery.
Step 12
Add Soy Sauce
After steaming, add a little soy sauce and cooked oil or sesame oil. Sprinkle spring onion if desired and serve hot.
Common mistakes
- Too little water makes the egg too firm and not smooth.
- Too much water makes the egg hard to set.
- High heat creates holes and a rough surface.
- Not sieving the egg mixture leaves bubbles and egg strands.
- Steaming too long makes the texture tough.
Tips
When cooking this dish for the first time, make it lighter in taste. Add only a little soy sauce after steaming and ask Ma'am or Sir to taste it. Remember the family's preferred taste and ratio for next time.
