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Silken Egg Custard with Ginger

Silken Egg Custard with Ginger

Trembling, ginger-scented steamed egg custard from Hong Kong tea houses, finished with a whisper of soy.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: Chinese
Keyword: Cantonese, Custard, Hong Kong
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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