Steamed Egg Custard 蒸水蛋 - Chinese Recipe

Steamed Egg Custard 蒸水蛋

🌍 Chinese, Cantonese Difficulty: ●●●○○

Ingredients

• 3 eggs
• 300ml warm chicken stock (or water)
• 1 tsp soy sauce
• 1 tsp sesame oil
• ¼ tsp salt
• (Topping) soy sauce
• sesame oil
• green onion
• tiny drop of chili oil

Method

1. Beating — Beat eggs gently (no bubbles). Mix with warm (not hot) stock; strain through sieve.
2. Pouring — Pour into shallow dish. Skim off any foam.
3. Steaming — Steam on low heat (small flame, lid slightly ajar) 12–15 min until just set with slight wobble.
4. Drizzling — Drizzle soy sauce and sesame oil; garnish with green onion.

Tags: eggs, warm chicken stock, soy sauce, sesame oil, green onion · Source: Brittani's Almanac