China · Home-style
Steamer Steamed Egg Custard
A silky steamed egg made in a steamer, seasoned with a little oil and soy. Set firmly, smooth and easy to portion.
The ratio of egg to water is the entire argument in steamed egg, and every cook has a number they swear by, with more water giving a softer set. Straining removes the froth that otherwise leaves bubbles in the surface and mars the look. A dedicated steamer needs its water topped up before the bowl goes in, since a dry tank is the usual reason the custard comes out with a rubbery skin.
Ingredients
- egg1 pieces
- salt1 g
- cooking oil5 ml
- light soy sauce6 ml
Directions
- 1
Crack one egg into a bowl and beat it.
- 2
Add water measuring 1.0 to 1.5 times the volume of the egg, at 60 degrees, and stir until even.
- 3
Add 1 g of salt.
- 4
Add 5 ml of cooking oil.
- 5
Strain the egg and skim off the froth; this is optional, but unfiltered egg steams with bubbles that do not look well.
- 6
Check that the steamer has enough water, and fill the tank completely if you are unsure.
- 7
Put the bowl of well-mixed egg into the steamer.
- 8
Set it to 100 degrees and steam for 10 minutes.
- 9
Open the steamer, taking care since a burst of steam comes out the moment it opens.
- 10
Turn out, seasoning with light soy sauce if you like.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.