RECIPESPRODUCTSPANTRYSHOPPING
Cooklist AI

Silk-Touch Chinese Steamed Egg Custard

Uncover the comfort of homestyle Chinese custard with this Silk-Touch Steamed Egg recipe. This dish uses protein-rich eggs and chicken broth, and introduces an irresistible silk-smooth texture paired with enticing flavors from sesame oil, gluten-free soy sauce and green onions. It's a simple, delici...
2
17 min
TOTAL TIME
130
CALORIES
$0.67
PER SERVING
Silk-Touch Chinese Steamed Egg Custard
Directions
11 STEPS
5 min
PREP TIME
12 min
COOK TIME
17 min
TOTAL TIME
1
Pour around 2 inches of water into a steamer or a pot with a steamer rack set up and allow it to come to a boil.
2
In a bowl, crack open 2 large eggs and add 1/4 teaspoon salt.
3
Whisk the eggs gently till they are smooth while avoiding to incorporate too much air in the mixture.
4
Add 3/4 cup of warm chicken broth to the eggs. Mix until the egg and broth mixture is consistent.
5
Strain the egg mixture into a heatproof bowl (about 24oz) using a fine-mesh sieve to ensure smoothness.
6
Remove any visible bubbles on the surface using a spoon.
7
Cover the bowl with a lid or aluminum foil, then pierce it gently with a fork to create small steam vents.
8
Carefully place the bowl in the steamer, reduce the heat to medium-low, and steam for about 10 minutes until the egg mixture is set, but still slightly wobbly.
9
Turn off the heat and let the steamed egg custard sit for another 5 minutes inside the steamer.
10
Remove the lid or foil carefully, drizzle the steamed egg custard with 1/2 teaspoon sesame oil and 1 teaspoon gluten-free light soy sauce, then sprinkle 2 finely chopped green onions on top.
11
Serve your Silk-Touch Chinese Steamed Egg Custard hot as a fulfilling breakfast or a nutritious snack.
Health Info
Macros
2g
CARBS
7g
FAT
11g
PROTEIN
Allowed on these diets
LACTOSE FREE
MEDITERRANEAN
LOW CARB
KETO
Contains these allergens
SOYBEANS
EGGS
WHEAT
Frequently Asked Questions
Why is my custard lumpy?
How do I make my custard more flavorful?
Why does my custard taste eggy?
Why is my custard too thin?
Can I use whole eggs instead of just yolks in my custard?
How can I avoid getting a 'skin' on top of my custard?
What is the difference between custard and pudding?
Can I make dairy-free custard?
Is custard and ice cream the same?
Can I use custard to replace cream in recipes?