Steamed Egg Custard
This dish relies entirely on control. By straining the egg mixture, you remove the stubborn chalaza strands that create bubbles, leaving a surface as smooth as glass.
The enemy is heat.
If the water boils too vigorously, the steam will turn the custard into a honeycomb of holes. Keep the water at a gentle simmer.
- Fine-mesh sieve
- Heat-proof bowl
- Wok or deep pot with a lid
- Steamer rack
What goes in.
- 2large eggs, room temperature
- 1 cuplukewarm water or dashi
- 1/2 tsplight soy sauce
- 1/4 tsptoasted sesame oil
Deflect the Condensation
Cover the bowl with a piece of foil or a small plate before steaming. This prevents water droplets from falling back onto the surface and pitting the custard.
The method.
Prepare the base
Whisk the eggs gently with the liquid. Do not whip air into them; keep the whisk tines touching the bottom of the bowl.
Strain
Pour the mixture through a fine-mesh sieve at least twice. This removes proteins that coagulate unevenly.
Set the steamer
Bring an inch of water to a boil in your pot, then reduce to the lowest possible flame.
Steam
Place the bowl on the rack, cover the bowl, then cover the pot. Steam for 8–10 minutes.
Check
The custard is done when the edges are firm but the center trembles slightly when you nudge the bowl.
Other turns to take.
Savory Add-ins
Place small, thin slices of shrimp or shiitake mushrooms in the bottom of the bowl before pouring in the egg mixture.
When it doesn't go to plan.
Use a toothpick to pop any visible surface bubbles before putting the bowl in the steamer.
If you have a steamer basket, ensure the water level is low enough that it does not touch the bottom of the custard bowl.
Let the custard sit for two minutes after taking it off the heat; it will finish setting in the residual warmth.
The ones that keep coming up.
Why did my custard come out tough?
The heat was too high. Low, gentle steam is the only way to keep the egg proteins silky.
Can I use cold water?
Room temperature or lukewarm water is preferred to ensure the custard sets quickly and evenly.
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