Steamed Egg Bowls
This is a dish about patience and temperature control. When done correctly, the result is a savory, velvet-smooth custard that holds its own weight while remaining impossibly light.
The sieve is not optional
Straining the egg mixture removes the chalazae and air bubbles that cause unsightly craters and uneven texture in the custard.
- Small mixing bowl
- Fine-mesh sieve
- Two small ramekins
- Pot with a tight-fitting lid
- Steamer rack or trivet
What goes in.
- 2large eggs
- 1 cupwarm dashi or chicken stock
- 1/2 tspsoy sauce
- 1/4 tspsalt
- Optionalsliced green onions or shrimp for garnish
Low and slow for a smooth set
High heat causes the proteins to tighten and squeeze out water, resulting in a rubbery, porous texture. Maintain a very gentle simmer and cover the lid with a towel to prevent condensation from dripping onto the eggs.
The method.
Whisk the eggs
Beat the eggs in a bowl until broken down, but avoid creating a heavy foam. Stir in the warm stock, soy sauce, and salt.
Strain
Pour the mixture through a fine-mesh sieve directly into the ramekins. Pop any visible surface bubbles with the tip of a toothpick.
Prepare the pot
Add one inch of water to the pot and place the rack inside. Bring the water to a boil, then lower to the absolute lowest setting.
Steam
Place the ramekins on the rack. Cover the pot with a lid wrapped in a kitchen towel. Steam for 10 to 12 minutes.
Check
The eggs are ready when the center is firm to the touch but still quivers like gelatin. Remove immediately to stop the cooking.
Other turns to take.
Seafood style
Place one peeled, deveined shrimp and a slice of fish cake at the bottom of the ramekin before pouring in the egg mixture.
Vegetable forward
Add a single, blanched shiitake mushroom cap to the bottom of the bowl for an earthy finish.
When it doesn't go to plan.
Use warm stock rather than cold to reduce the time the eggs spend on the heat.
If your pot lid is flat, wrap it in a clean tea towel to catch dripping steam, which creates divots in the custard.
If you lack a steamer rack, a folded-up foil ring placed at the bottom of the pot works as a makeshift stand.
The ones that keep coming up.
Why is my egg custard full of holes?
The heat was too high. The steam likely boiled the custard instead of gently setting it.
Can I make this ahead of time?
These are best eaten immediately. The texture suffers if the custard is reheated or refrigerated for too long.
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