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Recipe details
Simple Steamed Egg Custard
A smooth savory steamed egg custard made from eggs diluted with water, strained, and gently steamed until spoonably set. Serve warm as a light dish or appetizer.
≈ 67 kcal/100 g · ≈ 143 kcal/serving
25 minEasyFusion
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 raw eggs, cracked2 pcs
water120 ml
fine salt1.5 g
ground black pepper0.3 g
Cookware and utensils
heatproof bowl
small bowl
fork
steamer with lid
fine-mesh strainer
Directions
01
Crack the eggs into a small bowl.
Products
large raw eggs, cracked — 2 pcs
Action
crack
Time
1 min
Temperature
room temperature
02
Whisk the eggs with the salt and pepper until evenly combined.
Products
large raw eggs, cracked — 2 pcs; fine salt — 1.5 g; ground black pepper — 0.3 g
Action
whisk
Time
1 min
Temperature
room temperature
03
Whisk the water into the egg mixture in a slow stream.
Products
water — 120 ml
Action
incorporate
Time
1 min
Temperature
room temperature
04
Strain the mixture into a heatproof bowl.
Products
large raw eggs, cracked — 2 pcs; water — 120 ml; fine salt — 1.5 g; ground black pepper — 0.3 g
Action
strain
Time
1 min
Temperature
room temperature
05
Place the bowl in a steamer over gently simmering water and cover it.
Products
large raw eggs, cracked — 2 pcs; water — 120 ml
Action
steam
Time
2 min
Temperature
gentle steam
06
Steam the custard until the center is just set and reaches 71°C/160°F.
Products
large raw eggs, cracked — 2 pcs
Action
cook
Time
18 min
Temperature
center 71°C/160°F
07
Rest the covered bowl for 1 minute
Products
No products at this step
Action
rest
Time
1 min
Temperature
warm
08
serve warm
Products
No products at this step
Action
rest
Time
1 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
