Steamed Egg Custard
This dish depends on the ratio of liquid to protein and the management of steam. A slow, indirect cook keeps the proteins from tightening too quickly, resulting in a smooth finish that holds its shape under a spoon.
Straining is the difference between smooth and porous.
Your goal is to eliminate air bubbles before the egg enters the steam. A fine-mesh sieve is your most important tool.
- small stainless steel or ceramic bowl
- fine-mesh sieve
- steamer pot or deep skillet with a lid
- whisk
- aluminum foil
What goes in.
- 2large eggs
- 1 cupwarm chicken or dashi stock
- 1/2 tspsoy sauce
- 1/4 tsptoasted sesame oil
Low and Slow
Keep the water at a gentle simmer rather than a rolling boil. High heat creates large steam bubbles that turn the custard into a honeycomb rather than a smooth block.
The method.
Whisk the eggs
Break the eggs into a bowl and whisk gently with a fork. Do not beat them; you want to combine the whites and yolks without incorporating air.
Incorporate the stock
Slowly pour the warm stock into the eggs while whisking gently. Stir in the soy sauce and sesame oil.
Strain the mixture
Pour the egg mixture through a fine-mesh sieve into your cooking vessel. Use a spoon to skim off any lingering foam on the surface.
Seal the vessel
Cover the bowl tightly with aluminum foil to prevent condensation from dripping onto the custard surface.
Steam the custard
Place the bowl into your steamer over simmering water. Cover the pot and steam for 12 to 15 minutes. The custard is done when the edges are set and the center wobbles like gelatin.
Other turns to take.
Shrimp and Shiitake
Place a single raw shrimp and a thin slice of shiitake mushroom at the bottom of the bowl before pouring in the egg mixture.
Crab and Scallion
Fold cooked crab meat into the mixture and garnish with sliced scallions immediately after removing from the steamer.
When it doesn't go to plan.
Use warm stock, not boiling or cold, to help the eggs set evenly.
If using a flat-bottomed steamer pot, place a small rack or folded towel under the bowl to keep it from direct contact with the pot bottom.
If condensation drips onto the surface, gently dab it with a paper towel immediately after removing the foil.
The ones that keep coming up.
Why does my custard have holes in it?
The steam was too hot or the mixture contained too many air bubbles. Keep the water at a low simmer and ensure you strain the egg mixture thoroughly before cooking.
How do I know when it is cooked?
Give the bowl a light shake. The sides should be firm, and the center should jiggle slightly like set gelatin. If the center is liquid, steam for another two minutes.
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