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Recipe details
Steamed Egg and Cheese Custard
A silky steamed custard with melted cheese, gently cooked for a soft texture.
≈ 65 kcal/100 g · ≈ 144 kcal/serving
30 minMediumAsian-inspired
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large eggs100 g
mild cheese, finely grated35 g
warm water120 ml
salt2 g
white pepper0.25 g
Cookware and utensils
small heatproof bowl
pot with lid
steamer rack
whisk
Directions
01
Whisk the eggs, warm water, salt, and pepper until combined.
Products
large eggs — 100 g; warm water — 120 ml; salt — 2 g; white pepper — 0.25 g
Action
whisk
Time
2 min
Temperature
room temperature
02
Stir half of the cheese into the egg mixture.
Products
mild cheese, finely grated — 35 g; large eggs — 100 g
Action
stir
Time
1 min
Temperature
room temperature
03
Pour the mixture into the heatproof bowl.
Products
large eggs — 100 g; mild cheese, finely grated — 35 g
Action
pour
Time
1 min
Temperature
room temperature
04
Pour 3 cm of water into the pot and add the rack.
Products
warm water — 120 ml
Action
add
Time
2 min
Temperature
room temperature
05
Place the bowl on the rack and cover the pot.
Products
No products at this step
Action
cover
Time
1 min
Temperature
room temperature
06
Steam the custard until the center reaches 74°C / 165°F.
Products
large eggs — 100 g; mild cheese, finely grated — 35 g
Action
steam
Time
18 min
Temperature
gentle simmer; internal egg temperature 74°C / 165°F
07
Scatter the remaining cheese over the hot custard.
Products
mild cheese, finely grated — 35 g
Action
scatter
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
