China · Home-style
Steamed Egg Custard
A home-style steamed egg with a texture as smooth as panna cotta and a clean, delicate flavour. Known in the north as egg cake, and liked just as much everywhere else.
The custard works entirely on ratio: about one and a half times the volume of egg in water, and a gentle steam rather than a hard boil. Covering the bowl and keeping the water in the steamer from touching the bottom stops bubbles forming on the surface. Straining the mixture is optional but does give the smoothest possible texture.
Ingredients
- salt2 g
- hot water260 ml
Directions
- 1
Crack the eggs into a bowl and beat them.
- 2
In another container put one and a half times the volume of the egg liquid in water at twenty to thirty degrees, using half an eggshell as a half-measure, and dissolve the salt in it.
- 3
Pour the salt water into the eggs and stir in one direction only, clockwise or anticlockwise; scoop out any bubbles, and straining gives an even smoother result.
- 4
Wrap the bowl of egg in foil, or cover it with a plate, and set it in a lidded pot that already holds about three centimetres of water.
- 5
Bring the water to the boil over medium heat, then turn the heat to the lowest setting and steam for four minutes.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.