China · Chinese

Steamed Egg Custard

Name: Steamed Egg Custard
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: large egg 2 piece; water 150 ml; salt 0.5 g; light soy sauce 5 ml; sesame oil 2 ml; scallion 3 g

25 minutes · 2 servings · Easy

Adapted to the stated portions and ingredient list. Seasonings, timing and doneness were text-reviewed; not a verbatim translation and not kitchen-tested. https://github.com/Anduin2017/HowToCook/blob/a2d45c6984dff9ee941da0e7c452f7965965d962/dishes/vegetable_dish/%E9%B8%A1%E8%9B%8B%E7%BE%B9/%E9%B8%A1%E8%9B%8B%E7%BE%B9.md AI-generated illustration; not kitchen-tested.

Ingredients

large egg2 piece
water150 ml
salt0.5 g
light soy sauce5 ml
sesame oil2 ml
scallion3 g

Directions

1
Beat eggs with 150ml lukewarm water and salt. Strain into a shallow heatproof bowl. Prepare additional water for the steamer.
2
Place the bowl over boiling water, covered with a heatproof plate to catch drips. Steam over medium-low heat for about 15–20 minutes.
3
Check that the center is set with no liquid egg and reaches 71°C; steam longer if needed. Remove with oven mitts and add soy sauce, sesame oil and washed scallion.

Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.