Cantonese Steamed Egg Custard
Silky smooth steamed egg custard seasoned with light soy and sesame oil, a classic Cantonese dim sum brunch dish served warm in the bowl it was cooked in.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 6 large eggs with 440ml warm water or light stock, 2 tbsp light soy sauce, 1 tsp sesame oil, 0.5 tsp fine sea salt, and 0.5 tsp white pepper until fully combined. Strain through a fine sieve into two shallow heatproof bowls (or one larger bowl). Finely slice 2 scallion stalks. Have 1 tbsp light soy sauce and 0.5 tsp sesame oil ready for finishing.
Steam
Cover both bowls tightly with cling film or plates. Steam over medium heat for 14–16 minutes until the custards are just set with a slight wobble at the centre. Medium heat is essential; high heat will pit the surface.
Finish and plate
Remove the covers and drizzle each custard with 0.5 tbsp light soy sauce and 0.25 tsp sesame oil. Scatter the sliced scallions over the top. Serve immediately in the cooking bowls alongside 200g steamed jasmine rice per person.
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