Chinese (Savoury) Egg Custard

Silky smooth chinese savoury egg custard. This steamed egg side dish fits that bowl of rice perfectly. Super easy and out-of-this-world good.

Did you guys know this blog used to be Dutch and was a beauty/lifestyle blog? I know, weird huh. Although my first language is Dutch, I just prefer blogging in English. I feel like it’s easier to express myself in English. Additionally, English enables me to share my recipes with a much larger group. However, some of you have been asking me for Dutch recipes, because you don’t control English that well. As I want everyone to be able to try out my recipes, I’ll try and do my best to make it happen for you guys. Please be patient. ♥

That being said, today I’ll share an old recipe from my “Dutch-blog”: Chinese Savoury Egg Custard. It’s a side dish I grew up with and I love to bits and pieces. My dad used to make me this dish so often, because I loved it so much. (I was quite a difficult eater and this was one of the few dishes I’d eat without fuss… ^^”) If you’re anything like me, you’ll go crazy over this silky smooth texture. Now, the original recipe calls for ground pork, but I’m going to show some love to the vegetarian readers today. There will be no meat, but the flavor will be just as good. Trust me, you won’t miss the meat.

This recipe is so easy, you won’t believe it. Make this to save time and use that extra time to make spicy chicken tortilla bites, pumpkin spice chocolate chip muffins and/or pigs in a blanket! Oh and did you know you can even adjust this recipe to a 1-person portion? Perfect. Just remember these key points to makes the custard silky smooth:

  1. Cooled boiled water
  2. 1:1,5 egg:water ratio
  3. Sifting

I’m not sure why, but using boiled water that has been cooled results into a smoother texture than regular water. [However, if you’re feeling lazy and are willing to give up bit of the texture, feel free to use regular water.] As for the 1:1,5 ratio, it’s easiest to use half an egg shell for measuring. As all eggs differ in size, using half an eggshell to measure 1,5 volume of water, it will always give you the correct ratio. Meaning, 1 egg equals 3x half eggshell of water. Finally, sifting. When you’ve mixed together all your ingredients, pass the custard to a sieve before steaming. This will remove all the thick eggwhite lumps. Steam on medium high heat and your perfect side dish is ready for serving 😉

steamed-savoury-egg-custard_01

Chinese Savoury Egg Custard
Yields 4
Silky smooth savoury egg custard to serve as a side with your bowl of white rice. Super easy and ready in just a couple of minutes. Vegetarian friendly.
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Prep Time
5 min
Cook Time
12 min
Total Time
18 min
Prep Time
5 min
Cook Time
12 min
Total Time
18 min
Ingredients
  1. 4 eggs
  2. 1,5 x boiled water, cooled*
  3. ¾ Tbsp soy sauce
  4. ¼ tsp sesame oil
  5. pepper
  6. onions for decorating
Instructions
  1. Bring water to a boil in a wok and place a bamboo steamer on top.
  2. In a bowl, whisk the eggs and water until mixed evenly.
  3. Add the soy sauce, oil and pepper. Mix.
  4. Pour the egg mixture into 4 ramekins.
  5. Steam the egg custards on medium-high heat for 12 minutes or until the custard is firm but slightly wobbly.
Notes
  1. * 1,5 x volume of the egg (see notes in post)
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2 thoughts on “Chinese (Savoury) Egg Custard

  1. Je hebt me meteen een reden gegeven om wel ramekins te gaan kopen haha! Ik zat al een beetje te twijfelen, maar deze kleine kunnen denk ik perfect in mijn kleine rijstkoker en dan kan ik ook ei erin gaan stomen :D. Ik ga deze recept binnenkort maar is proberen, maar eerst moet ik dan eieren gaan kopen hahaha en natuurlijk zo’n kommetje haha XD

    1. Haha ramekins zijn heel handig hoor! Ook om andere dingetjes in te maken en sausjes voor party’s in te doen (nog meer excuusjes om ramekins te halen) 😉 Gelukkig zijn eieren tegenwoordig vrijwel overal verkrijgbaar! Wij hebben altijd eieren op voorraad. Super handig. Ik ben benieuwd hoe dit recept in de kleine rijstkoker uit pakt! Het kan trouwens wat langer duren dan met bijv een wok, want volgens mij is de stoom van de rijstkoker wat “zwakker”. Let me know!! :3

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