Steamed Egg Custard


This is one of the humblest of Cantonese dishes and one of the noblest custards. A couple of tips will ensure perfection. Boiled then cooled water is one of the requirements for achieving a delicate, smooth custard. Also, do not allow the water in the steamer to get above a bare simmer, and be sure to remove the custard as soon as it sets. Heat that is too strong or overcooking will result in a spongy texture.

  • 4Servings


  • 4 large eggs
  • 2 Tbs. vegetable broth
  • 1 Tbs. soy sauce
  • 1 tsp. vegetable oil


In small saucepan, bring 3/4 cup water to a boil. Remove from heat and let cool until tepid, about 7 minutes.

Crack eggs into medium bowl and whisk well. Stir in tepid water and broth. Pour mixture into 9-inch shallow heat-proof bowl.

Bring small amount of water to a boil over high heat in steamer large enough to fit bowl without touching sides of steamer. Carefully place bowl in steamer, cover, reduce heat to medium and steam just until custard is set and barely trembles when bowl is touched, 10 to 13 minutes. Check water level occasionally and replenish as needed with boiling water. Carefully remove bowl from steamer. Pour soy sauce over custard.

In small skillet, heat oil over high heat until hot but not smoking. Carefully drizzle hot oil over custard (you will hear it crackle). Garnish with cilantro and scallions and serve at once.

Nutrition Information

  • Calories: 89
  • Carbohydrate Content: 1 g
  • Cholesterol Content: 213 mg
  • Fat Content: 6 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 577 mg