Silky Steamed Egg Custard Secret
A delicate and savory steamed egg custard, prized for its incredibly smooth, almost pudding-like texture. This recipe reveals the key to achieving perfection with every batch.
Ingredients
- 2 large eggs
- 1.5 cup chicken broth or dashi warm (~45°C/113°F)
- 1 tsp soy sauce
- 0.5 tsp mirin optional
- 1 tbsp chopped scallions for garnish (optional)
Instructions
- Gently whisk eggs in a bowl until just combined; do not over-whisk to avoid excess air bubbles.
- In a separate bowl, combine warm chicken broth (or dashi), soy sauce, mirin (if using), and salt. Ensure the liquid is around 45°C (113°F).
- Slowly pour the warm liquid into the whisked eggs, stirring constantly until well combined.
- For an extra smooth custard, strain the egg mixture through a fine-mesh sieve into individual heatproof ramekins or a large heatproof bowl.
- Prepare a steamer by bringing water to a boil. Once boiling, reduce heat to medium-low to maintain a gentle simmer.
- Place the ramekins into the steamer. Cover the steamer, leaving a small gap for steam to escape (or cover ramekins loosely with foil).
- Steam for 12-15 minutes, or until the custard is just set but still slightly wobbly in the center. Do not overcook, as this will result in a rubbery texture.
- Carefully remove from the steamer, garnish with chopped scallions (if desired), and serve immediately.
Notes
For an even smoother texture, strain the egg mixture through a fine-mesh sieve before steaming. You can add ingredients like cooked shrimp, mushrooms, or chicken pieces to the custard before steaming for a heartier dish. Serve immediately for the best texture.