Maya’s Chinese Steamed Egg (Aka Egg Custard)

A simple, yummy, and ~~impossible to mess up~~ (okay, maybe slightly possible…) dish that’s smooth, savory, and perfect with rice. Good for vegetarians like me!

“It melts in my mouth!!!”
— my sister Anya

Ingredients

Ingredient	Amount	Notes
Eggs	2	I use large brown eggs
Warm water	1 cup	DO NOT use boiling
Soy sauce	1–2 tsp	Hoison sauce is a good alternative
Sesame oil	1 tsp	Optional but necessary
Jaggary (brown sugar)	1 tsp	If you like a sweet/salty combo
Salt	Pinch	Optional but necessary
Green onions	Garnish	Adds freshness
Chilli Onion Oil	Garnish	Adds pizzazz

Instructions

Crack eggs into a bowl
Gently whisk until smooth (don’t overmix)
Add warm water and mix slowly
Strain mixture (this makes it extra silky when we steam later)
Pour into a (ceramic) bowl
Cover with plastic wrap
Poke the plastic wrap with a fork to allow for a couple holes to let air go through

Steaming

Fill a pot with water and bring water to a gentle boil
Place your ceramic bowl inside the pot
Steam on low heat for 10-12 minutes

The lower and slower, the smoother the texture
High heat risks a lot of bubbles and sadness…

How to Know It’s Done

Jiggles slightly in the center, but not TOO much (otherwise it’s undercooked)
Looks smooth like custard
No big bubbles on top

Garnishes

2 spoons of Soy Sauce
1 Spoon of Sesame oil
1 Spoon of Jaggary (brown sugar)
Green onions
Chili oil (if you want a kick, which I always do)

Things I Learned That Might Help You

Use a 2:1 water-to-egg ratio for perfect texture
Always strain the mixture
Keep heat LOW while steaming

Finished Dish

Steamed Egg

Why This Dish is the Only Way to Eat Eggs

Minimal ingredients
Super fast
High protein
Feels like restaurant food at home, it looks so gourmet it’s crazy

Quick Time Summary

Prep time: 5 min
Cook time: 10–12 min

Best Served With

Steamed rice
Simple stir-fried veggies
Or just eat it straight (no judgment, that’s what I do)

Maya’s Final Thoughts…

This dish is all about texture, so once you get the silky (ideally not spongey) finish, you’ve mastered it.