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