This soft, delicate steamed egg custard is a delicious savoury side dish. Serve with hot steamed rice.
Coming from a mixed race family, we enjoyed both Chinese meals and western dishes across the week. On the nights my mum cooked Chinese cuisine, food was shared communally. Usually a plate of hot steamed rice and a small bowl of soup in front of each person, and an array of dishes in the centre of the table on the Lazy Susan turntable. We helped ourselves to different proteins, vegetables and sides. I look back with fondness at these kinds of meals, and I still always look forward to going home to visit my parents to eat in the same way.
Family-style dining, where dishes are shared amongst everybody at the table, remains my favourite way to dine. It is an expression of togetherness. You get to try a variety of dishes and they all complement each other. Rice on your plate is enjoyed little by little along with scoops of curries, stews, stirfry vegetables, fish, steamed greens and so on.
Steamed egg custard is up there with my favourite egg dishes. It is incredibly easy to make, with only two main ingredients. The eggs are soft and silky, topped with spring onions, soy sauce and white pepper. My mum would make a version with pork mince mixed in as well. Steamed egg custard is versatile and adaptable, depending on your taste.
Watch the video here and here. If you make this one (and you definitely should), tag me on TikTok or Instagram. I love ot see it!
Savoury steamed egg custard
Ingredients
- 2 eggs
- ¾ c water
- Toppings: soy sauce sliced spring onion, white pepper
Instructions
- Crack eggs into a small bowl or just and whisk with a fork. Pour in water in a steady stream, whisking as you do.
- Pour egg mixture into a bowl through a sieve to remove any lumps.
- Place bowl into a bamboo steamer basket and steam over a low heat for 10-14 minutes.
- To serve, drizzle over soy sauce, white pepper and spring onions.
Looking for more of my favourite Chinese dishes? Try my Tomato Egg Stir Fry or Siu Mai dumplings.
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