☀️Sunshine Steamed Egg Custard☀️

Recipe from Ebell Tu & Jiachen Wei

Ingredients

• 4 large eggs

• 200 ml warm water (about 40°C to 50°C / 104°F to 122°F)

• 1/2 tsp salt (adjust to taste)

• A few drops of sesame oil (optional)

• *Garnishes (optional): chopped green onions or a splash of soy sauce

Instructions

I. Mix the Eggs

1. Crack 4 eggs into a bowl and beat gently until fully combined.

2. Add the warm water slowly while stirring. The water should be warm, not hot—around 40°C to 50°C (104°F to 122°F).

3. Stir in the salt and sesame oil (if using).

II. Strain the Mixture

1. Pour the egg mixture through a fine sieve into a steaming dish to ensure a smooth texture.

III. Steam the Eggs

1. Fill a steamer or pot with water and bring to a simmer over medium heat.

2. Place the bowl of egg mixture into the steamer. Cover with a lid or foil (avoid water droplets from falling into the egg mixture while steaming).

3. Steam for 10-12 minutes on medium-low heat until the eggs are set but still slightly wobbly in the center.

IV. Serve

1. Once done, remove from the steamer and garnish with green onions or soy sauce if desired.

*Serve warm! 😊

✨Special tips:

The volume of water will determine the texture of the final product.

• If you want your egg custard to be denser with silkier texture, go for the 1:1 (egg:water) ratio. (Add about 200 ml water in this recipe)

• If your want your egg custard to be lighter, softer, with more wobbly texture, go for the 1:1.5 (egg:water) ratio. (Add about 360 ml water in this recipe)

This is a traditional Chinese dish which is also known as Chinese Steamed Egg. Hope you will like it. 🥰 Chinese Steamed Egg