Steamed Egg Custard (Savoury) Recipe

Eggs: The base of the custard, providing a smooth and creamy texture.

Chicken broth: Adds a rich, savory flavor to the custard.

Soy sauce: Enhances the umami taste of the dish.

Salt: Balances the flavors and enhances the taste.

Sesame oil: Adds a fragrant, nutty aroma and flavor.

Green onions: Provides a fresh, mild onion flavor and a pop of color for garnish.

When preparing steamed egg custard, achieving a silky smooth texture is key. To ensure this, make sure to strain the egg mixture through a fine mesh sieve to remove any bubbles or chalazae. This step helps in creating a uniform consistency. Additionally, when steaming, keep the heat at medium to avoid overcooking and creating a rubbery texture. Covering the dish with plastic wrap or a lid is crucial to prevent condensation from dripping into the custard, which can cause unwanted water pockets.

• 3 large eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs in a custard, making it a good vegan alternative.

• 1 cup chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory flavor while keeping the dish vegetarian.

• 1 teaspoon soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste profile.

• ½ teaspoon salt - Substitute with miso paste: Miso paste adds a rich umami flavor and can reduce the need for additional salt.

• 1 teaspoon sesame oil - Substitute with olive oil: Olive oil can provide a different but still pleasant flavor, though it won't have the same nutty aroma.

• 1 tablespoon chopped green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the steamed egg custard to cool to room temperature before storing. This prevents condensation from forming inside the container, which can affect the texture.
• Transfer the custard to an airtight container. If you used a heatproof dish for steaming, you can cover it tightly with plastic wrap or a lid.
• Store the container in the refrigerator. The custard will keep well for up to 3 days.
• For freezing, portion the custard into individual servings. This makes it easier to thaw only what you need.
• Wrap each portion tightly with plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the custard in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.
• Reheat the custard gently. You can steam it again for a few minutes or use a microwave on a low setting. Be careful not to overheat, as this can cause the texture to become rubbery.
• Garnish with fresh green onions and a drizzle of sesame oil before serving to refresh the flavors.

• Microwave Method:

  1. Place the steamed egg custard in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking every 30 seconds to avoid overcooking.
  4. Drizzle a bit more sesame oil and garnish with fresh chopped green onions before serving.

• Steaming Method:

  1. Set up a steamer and bring the water to a gentle simmer.
  2. Place the steamed egg custard in a heatproof dish and cover with a lid or aluminum foil.
  3. Steam for 5-7 minutes until heated through.
  4. Add a touch of soy sauce and a sprinkle of green onions to refresh the flavors.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the steamed egg custard in an oven-safe dish and cover with aluminum foil.
  3. Heat for 10-15 minutes until warmed through.
  4. Finish with a drizzle of sesame oil and a garnish of chopped green onions.

• Stovetop Method:

  1. Place the steamed egg custard in a small saucepan.
  2. Add a splash of chicken broth to prevent it from drying out.
  3. Heat over low heat, stirring gently, until warmed through.
  4. Top with a bit of soy sauce and fresh green onions before serving.

• Mixing bowl: Use this to crack and whisk the eggs until smooth.

• Whisk: Essential for blending the eggs and other ingredients together.

• Strainer: Helps to remove bubbles from the egg mixture for a smooth custard.

• Heatproof dish: Pour the egg mixture into this dish for steaming.

• Plastic wrap: Cover the dish to prevent water from dripping into the custard during steaming.

• Steamer or steaming setup: Necessary for cooking the egg custard over medium heat.

• Knife: Use this to chop the green onions for garnish.

• Cutting board: Provides a surface for chopping the green onions.

• Measuring spoons: Ensure accurate measurement of soy sauce, salt, and sesame oil.

• Measuring cup: Use this to measure the chicken broth accurately.

Prepare ingredients in advance: Crack and whisk the eggs ahead of time, and have the chicken broth, soy sauce, and salt measured and ready.

Use a fine mesh strainer: Strain the egg mixture directly into the heatproof dish to save time and reduce cleanup.

Preheat the steamer: Ensure the steamer is already hot when you place the dish inside to cut down on cooking time.

Garnish efficiently: Chop the green onions while the custard is steaming so they are ready to use immediately.