Cantonese Cuisine · FFET10198
Steamed egg custard
Beaten eggs thinned with water or stock are strained and steamed gently into a smooth custard, topped with scallion and soy sauce.
A small round white porcelain bowl holds smooth pale-yellow steamed egg custard with a yellow sheen across its surface and chopped green scallion scattered over it, with wooden chopsticks resting beside the bowl.
The regional cooking of Guangdong, Hong Kong and Macau, prized for live, fresh ingredients and light flavours.
Steamed egg custard is beaten egg thinned with water or stock, strained and steamed into a smooth, softly wobbling custard, often topped with scallion and soy sauce or sesame oil. It originated in China, with regional variations including a meat patty, clams, preserved egg and lime, as well as a Cantonese style and a Cantonese name. Its specific date and historical origins remain undetermined.
What
Steamed egg custard is beaten egg thinned with water or stock, strained and steamed gently into a smooth custard, topped with scallion and finished with soy sauce or sesame oil.1,2,3
When
The available material does not establish a date for the dish: the entry has no citations or date, and neither recipe discusses its history.1,2,3
Where
Steamed egg custard is a home dish originating in China, with regional variations, a Cantonese style and a Cantonese name; whether it belongs to Guangdong alone remains unresolved.1,2,3
How
Methods differ on the ratio of egg to liquid: one uses 1 part egg to 1.5 parts water, while another uses water and stock each equal to the egg. Strain the mixture, skim off bubbles, steam briefly and let it rest off the heat. One method steams for 3 minutes and rests for 14, while the other steams for 2 minutes and rests for 7 to 8. Steaming too long leaves small honeycomb holes in the custard.2,3
Impact and influence
Variations include a meat patty, clams, preserved egg and lime.1
No tale about this food has been found.
Grandma Li
This is a simplified home version, not the traditional restaurant method.
Steamed egg looks simple, but the trick is to steam it smooth without making it tough. This is how I make it at home: eggs thinned with water, strained, steamed briefly and left to rest. The ratio of egg to water and the salt and white pepper follow the named recipe labeled Cantonese; the other named recipe uses water and stock and steams for 3 minutes and rests for 14. The two recipes differ a lot in steaming and resting time, so I took a middle path, which is my own choice. Pots differ, so adjust to how the custard looks.
Ingredients
- Eggs 3, about 150 ml beaten
- Water 225 ml, 1.5 times the egg
- Salt 1/2 teaspoon
- White pepper 1/4 teaspoon
- Chopped scallion 1 tablespoon, for the top
- Light soy sauce 1 teaspoon, drizzled at the end
- Sesame oil a few drops, drizzled at the end
Steps
- Crack the eggs into a bowl and beat them with chopsticks, trying not to make foam.
- Add the salt and white pepper, pour in the water and stir gently.
- Strain the mixture through a sieve into a shallow heatproof dish and skim off any foam on top.
- Cover the dish loosely with a plate or foil so water drops do not fall on the custard. Bring the water in the steamer to a boil, put the dish in, cover and steam over high heat for about 3 minutes.
- Turn off the heat and, without lifting the lid, let the custard rest for about 10 minutes.
- Shake the dish gently: no liquid egg should flow in the middle, and the whole custard should wobble together. If the middle still moves, steam another minute or two.
- Scatter on the scallion, drizzle on the soy sauce and a few drops of sesame oil, and eat it hot.
Tips
- Steaming too long leaves small honeycomb holes in the custard, so I steam a little less and let the leftover heat finish it.
- I use 3 eggs, about 150 ml, in a fairly shallow dish, because a thinner custard cooks more evenly in my experience.
Allergens: egg, soy, wheat, sesame