I’ve been trying to get my little man to eat his eggs, but regardless of the style – scrambled, boiled, puréed, fried, steamed – he spits them right back out. Recently, I found that making a sugar-free version of crême brulée got him to eat them, which is all well and good when I have time to nurture the eggs from pot to oven. And then, my momma came to visit and showed me the REAL way of making Chinese steamed egg custard. The eggs come out silky smooth like soft tofu and for our guy, he seems to prefer things with a smoother texture.
The greatest part is that this custard takes all of 10 minutes to make with most of it in the steamer with a timer on. In other words, it requires little to no supervision… unlike the crême brulée.
I like using whole cow’s milk or goat’s milk for my custard, as it’s for my baby, but the recipe typically uses water. If you’re making this for yourself, you can flavour the custard with a splash of sesame oil, soy sauce, and sprinkling of chopped scallions or chives.
Ingredients (for a single serving):
- 1 egg (duck or chicken)
- water or milk
- sesame oil for seasoning
- Optional: soy sauce and chopped scallions or chives
How to make it:
- Break your egg into a small bowl.
- Use one of your egg shell halves and use it to measure out your water or milk three times. The ratio of liquid to egg is basically a 1.5:1 ratio.
- Stir in the egg. If you stir instead of whisk, you don’t get the air bubbles. If you whisk, you just need to remove the air bubbles after with a spoon or sieve, or you can wait a few minutes for the bubbles to go away on their own.
- Cover your bowl of egg either with a plate or tightly with plastic wrap.
- Bring a pot of water to boil. If you don’t have a steamer, place either a rack or another bowl upside down in the pot that you can place your bowl of egg mixture on. You don’t want your bowl of egg to be in direct contact with the boiling water as it will cook the eggs too fast and the texture will be grainy.
- Place the the bowl of egg mixture into your steamer or on the rack/bowl you set up. Turn down the heat to medium or low so the egg doesn’t cook too fast.
- Time it for 7 minutes.
- Voilà. You’re done! The egg should be firm on the outside but slightly jiggly when you tap the bowl.