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Silky Smooth Steamed Egg 2

Silky Smooth Steamed Egg Custard – Jiggly & Melty, Ready in 12 Minutes!

Who can resist a bowl of silky, jiggly steamed egg custard that melts in your mouth? No fancy skills needed—whip this up in just 12 minutes at home for a texture as smooth as jelly! Creamy, tender, and kid-and-elderly-friendly, it’s all about nailing the “boiling water ratio + quick mix” trick.
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Course Side Dish
Cuisine Chinese
Servings 3

Ingredients
  

  • 6 eggs 2 eggs per container; use 3 earthenware jars or heatproof bowls
  • Pinch of salt per jar, adjust to taste
  • Boiling water 1:1.1 egg-to-water ratio, the key to silkiness
  • Sesame oil a drizzle for flavor
  • Light soy sauce or steamed fish soy sauce, for umami without overpowering salt
  • Chopped scallions for garnish and freshness

Instructions
 

Step 1: Prep Containers & Beat Eggs

  • Grab 3 clean earthenware jars or heatproof bowls (ensure they’re oil-free and dry to keep the custard smooth). Crack 2 eggs into each container.
  • Add a pinch of salt to each jar. Beat the eggs gently with chopsticks until the egg whites and yolks are fully combined (avoid vigorous stirring to minimize bubbles).

Step 2: Pour Boiling Water & Skim Bubbles

  • Bring a kettle of water to a rolling boil. Pour boiling water into each jar following a 1:1.1 ratio (e.g., 100g eggs = 110g boiling water).
  • Stir rapidly as you pour to blend the water and eggs thoroughly (work fast—this prevents the eggs from curdling when hit with hot water).
  • Small bubbles will form on the surface. Skim them off gently with a spoon (or strain the mixture through a fine sieve for an extra-smooth finish, no honeycombing!).

Step 3: Steam on High Heat

  • Fill a steamer with plenty of boiling water. Bring it back to a rolling boil over high heat.
  • Place the jars in the steamer. If using bowls, cover each with heatproof plastic wrap (pierce a few holes for ventilation) to prevent steam droplets from creating a bumpy surface.
  • Cover the steamer and steam on high heat for 12 minutes. No need to simmer afterward—uncover immediately when the time’s up.

Step 4: Season & Serve

  • The custard will be set and jiggly when done—give the jar a gentle shake to check!
  • Drizzle a little sesame oil and light soy sauce over each serving. Sprinkle with chopped scallions, and it’s ready to eat! Silky, grain-free, and bursting with umami.

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