Chinese Steamed Egg Custard (Silky Savoury Egg Custard)
Why this recipe works
- Silky texture: Warm stock loosens the eggs into a delicate custard that sets softly rather than turning firm or rubbery.
- Gentle steaming: Low, steady steam helps the custard set evenly while keeping the surface smooth and the centre lightly wobbly.
- Simple savoury finish: Soy sauce, toasted sesame oil and spring onion add umami, aroma and freshness without weighing down the custard.
Get the most out of this recipe
Texture tips
- Strain before steaming: Passing the egg mixture through a sieve removes bubbles and strands of egg white, giving the custard a finer finish.
- Keep the steam low: A vigorous boil can make the custard pitted or honeycombed, so keep the water at a quiet simmer.
- Stop at a gentle wobble: The custard should be just set in the centre; over-steaming makes it firmer and less delicate.
Ingredient notes
- Use warm, not hot, stock: Hot stock can start cooking the eggs too soon, while warm stock blends smoothly into the mixture.
- Season lightly: Stock and soy sauce both add saltiness, so keep the custard mixture modestly seasoned and adjust the finish if needed.
- Finish with toasted sesame oil: Toasted sesame oil is used at the end for aroma; adding it after steaming keeps its flavour clear and fragrant.
Ingredient swaps
- Make it vegetarian: Use a light vegetable broth instead of chicken stock for a vegetarian-friendly custard.
- Change the soy finish: Dark soy sauce can be used in place of light soy sauce for deeper colour and a slightly sweeter note.
Make-ahead tips
- Best served fresh: The texture is at its most delicate straight from the steamer, while the centre is still warm and softly set.
- Reheat gently: If chilled, reheat in a steamer over low heat until piping hot; avoid strong microwave heat, which can toughen the custard.
Equipment you'll need
Ingredients
Instructions
- Bring the chicken stock to a gentle simmer, then take it off the heat and leave it to cool until warm rather than hot. Meanwhile, set a steamer over simmering water.
- Crack the eggs into a mixing bowl and whisk just until the whites and yolks are fully combined, without making lots of foam. Whisk in the warm stock, fine sea salt and white pepper.
- Strain the mixture through a sieve into 2 ramekins to remove bubbles and any chalazae. Rest for 2 minutes, then skim off any surface bubbles if you see them.
- Place the ramekins in the steamer and cover the steamer with its lid. Steam over low heat for 10 to 12 minutes, until the custard is just set with a gentle wobble in the centre.
- Finely slice the spring onion. Drizzle the custards with light soy sauce and toasted sesame oil, then scatter over the spring onion and serve straight away.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the steam gentle: a hard boil can cause bubbles and a honeycomb texture, so aim for a quiet simmer under the steamer.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, make sure the custard is fully set and piping hot throughout before serving.
Substitutions
- Replace chicken stock with vegetable broth for a lighter, vegetarian-friendly version.
- Replace light soy sauce with dark soy sauce for a deeper colour and a slightly sweeter finish.
Storage
- Refrigerate up to 2 days
- Cool, cover, and refrigerate. Reheat gently in a steamer over low heat until piping hot; avoid microwaving on high, which can make the custard tough.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Eggs Soybeans
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Chocoflan (Chocolate Cake with Vanilla Flan)
Caramel chocoflan with vanilla flan and chocolate sponge
Risalamande (Danish Almond Rice Pudding with Cherry Sauce)
Danish almond rice pudding served with cherry sauce
Rijstepap met Kaneel (Dutch Rice Pudding with Cinnamon)
Creamy Dutch rice pudding served warm with cinnamon
Atole de Guayaba (Guava Masa Pudding Drink)
Warm guava atole thickened with masa harina and milk
Cherry Clafoutis (French Baked Custard Dessert)
Cherry clafoutis baked in a lightly sweet custard batter
Rote Grütze (German Red Berry Pudding)
Chilled German red berry pudding thickened with cornflour
Cá Kho Tộ (Caramelised Fish Braise)
Caramelised fish braise served with jasmine rice
Berenjenas Rellenas de Carne (Stuffed Aubergines with Minced Beef)
Stuffed aubergines with minced beef, béchamel and cheese
Braised Short Ribs with Red Wine and Mushrooms
Red wine braised beef short ribs with mushrooms and onions
Poulet Rôti aux Herbes de Provence (Herb Roast Chicken)
Roast chicken with Herbes de Provence, lemon and pan potatoes
Tlayudas Oaxaqueñas (Large Crisped Tortillas with Beans, Cabbage and Queso Oaxaca)
Crisped tortillas topped with beans, cabbage, avocado and cheese
Camarones a la Diabla (Mexican Spicy Prawns)
Spicy prawns in guajillo and árbol chilli tomato sauce
Steamed Egg Custard (Zheng Shui Dan)
Silky Chinese steamed egg custard with soy and sesame
Gyeran Mari (Korean Rolled Omelette)
Korean rolled omelette with spring onions and carrot
Modern Congee Bowl
Jasmine rice congee topped with egg, soy and sesame oil
Tomato and Egg Stir-Fry (Classic Chinese Home-Style Dish)
Soft eggs stir-fried with juicy tomatoes and spring onions
Jok (Thai Rice Porridge with Pork and Egg)
Thai rice porridge with minced pork, egg, ginger and spring onions
Gyeran Jjim (Korean Steamed Egg Custard)
Korean steamed egg custard with spring onions and sesame oil
You might also like
Beef Wellington with Mushroom Duxelles
Beef Wellington wrapped with mushroom duxelles, prosciutto and pastry
New Year Black-Eyed Peas (Smoked Pork and Tomato Stew)
Black-eyed pea stew with smoked ham hock and tomatoes
Moroccan Spiced Potatoes with Cumin, Paprika and Lemon
Crisp-edged potatoes seasoned with cumin, paprika and lemon
Vegan Ribollita with Cavolo Nero (Tuscan Bean and Bread Soup)
Vegan Tuscan bean and bread soup with cavolo nero
Poulet au Citron Confit (Chicken Thighs with Preserved Lemon and Olives)
Braised chicken thighs with preserved lemon, olives and white wine
Tacos de Carnitas con Salsa Verde (Pork Carnitas Tacos)
Pork carnitas tacos with tomatillo salsa verde
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
