Steamed Egg Custard (Zheng Shui Dan)
Why this recipe works
- Silky custard texture: Warm water and gentle steaming help the eggs set softly rather than turning firm or rubbery.
- Strained for smoothness: Passing the egg mixture through a sieve removes bubbles and strands of egg white for a more delicate finish.
- Fast and simple: The custard needs only a short steaming time, making it practical for a light meal or side dish.
Get the most out of this recipe
Texture tips
- For the smoothest finish: Whisk just until combined rather than frothy, then strain and skim away any surface bubbles before steaming.
- Stop while softly set: Remove the custard when the centre still has a slight wobble; residual heat will finish setting it gently.
- Use gentle steam: Keep the water at a low simmer. Vigorous steam can make the custard puff, split or develop a honeycombed texture.
Timing notes
- Best served hot: The custard is at its silkiest straight from the steamer, finished immediately with soy sauce, sesame oil and spring onion.
- Short active prep: Most of the work is whisking, straining and setting up the steamer; the remaining time is gentle steaming.
Common mistakes
- Steaming too hard: High heat can cause bubbles, pitting or a coarse texture. Lower the heat if the surface starts to puff.
- Whipping in too much air: Avoid beating the eggs aggressively, as trapped air makes the custard less smooth.
- Cooking past just set: A fully firm custard can become watery or tough, so check near the end of the steaming time.
Ingredient notes
- Use light soy sauce: Light soy sauce seasons the custard without overpowering its delicate egg flavour.
- Toasted sesame oil matters: A small drizzle of toasted sesame oil adds aroma and depth, so use a fresh bottle with a clean nutty scent.
- Slice the spring onion finely: Fine slices give a fresh finish without weighing down the soft surface of the custard.
Equipment you'll need
Ingredients
Instructions
- Bring a kettle of water to the boil, then let it stand for 3 to 5 minutes so it is warm rather than boiling. Set up a steamer over simmering water and keep the heat low so the steam is gentle.
- Crack the eggs into a bowl and whisk until the whites and yolks are fully combined, without whipping in lots of air. Whisk in the fine sea salt and white pepper, then slowly whisk in the warm water.
- Strain the mixture through a sieve into two ramekins to remove bubbles and any bits of egg white. Let the ramekins sit for 2 minutes so any surface bubbles rise, then skim off any foam if you see it.
- Place the ramekins in the steamer and steam gently for 10 to 12 minutes, until the custard is just set with a slight wobble in the centre. If the surface starts to bubble or puff, lower the heat.
- Finely slice the spring onion. Spoon the light soy sauce over the hot custard, drizzle with toasted sesame oil, and scatter over the spring onion to serve.
Recipe notes
Tips
- Keep the steam gentle: a low simmer under the steamer helps the custard set smoothly without honeycombing.
- For the silkiest texture, always strain the egg mixture before steaming.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the custard is fully set and piping hot throughout.
Substitutions
- Replace light soy sauce with dark soy sauce for a deeper colour and slightly sweeter finish.
- Replace toasted sesame oil with sesame oil for a milder sesame aroma.
Storage
- Refrigerate up to 2 days
- Cool, cover, and refrigerate. Reheat in a steamer over gentle simmering water for 4 to 6 minutes until piping hot; avoid high heat, which can make the custard weep.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Eggs Soybeans
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