Servings: 2 servings
Calories: 196kcal
Ingredients
- 4 large eggs
- 1.5 cups warm chicken broth not hot
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp fresh ginger juice grate & squeeze
- 1/4 tsp white pepper
- 2 scallions finely sliced
- 1 tsp chili oil optional
Instructions
- Beat eggs gently with a fork - do not whisk vigorously (this creates bubbles that ruin the smooth texture).
- Stir in warm broth, soy sauce, sesame oil, ginger juice, and white pepper. Mix until fully combined.
- Strain the mixture through a fine-mesh sieve into two shallow bowls.
- Cover each bowl with cling film. Place in a steamer over medium-low heat and steam for 12-15 minutes until just set (it should wobble like panna cotta).
- Uncover carefully. Drizzle with a little extra soy sauce and sesame oil. Top with scallions and chili oil.
Notes
Chef's Tip: Low and slow is the key - too much heat makes the custard rubbery and pockmarked. Nutrition per serving: Protein 16g | Fat 13g | Net Carbs 2g | Fiber 0g.
Nutrition
Calories: 196kcal
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About This Dish
Steamed egg custard is one of the gentlest dishes in Chinese home cooking — silky, barely sweet, warmed through with fresh ginger. It’s the kind of thing made for someone who isn’t feeling well, or for a quiet breakfast.
Getting the custard truly silky, with no bubbles or rubbery patches, comes down to steaming low and covering the dish while it sets.