Silky Steamed Egg Custard Pots
Eggs beaten with warm water and barely sweetened, then steamed at gentle heat, become this impossibly silky Chinese custard smoother than tofu, quivering like jelly, and made from a single ingredient you already have.
Submitted by Mystery Chef AI
Ingredients
Instructions
Beat eggs gently with a fork using slow strokes—vigorous whisking introduces bubbles that crater the surface.
Add warm (not hot) water at a 1:1.5 egg-to-water ratio, then stir in sugar and salt until dissolved.
Strain the mixture twice through a fine-mesh sieve into two heatproof bowls or ramekins.
Cover each bowl tightly with plastic wrap or a small plate to prevent condensation dripping in.
Set up a steamer and bring water to a boil, then reduce to medium-low—high heat causes pockmarks.
Steam covered for 12–15 minutes until the custard is just set with a slight wobble at the center when nudged.
Remove, rest 2 minutes, and serve warm as a delicate dessert.
💡 Chef's Tip
For a savory version, omit the sugar, add a dash of soy sauce and a drop of sesame oil on top after steaming, and it becomes a perfect side dish.
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