This is a classic Hong Kong-style steamed egg custard. The secret to silky, smooth texture is using a 1:1.5 egg-to-water ratio, straining the mixture, using warm water, and steaming gently over low heat. Covering the egg before steaming prevents water droplets from disturbing the surface, giving a texture similar to soft tofu.

Prep Time: 5 mins

Cook Time: 10–15 mins

Serves: 2

Ingredients

• 2–3 eggs
• Warm water or broth, about 1.5 times the volume of the eggs (e.g., 1 egg ≈ 50ml, add 75ml)
• A pinch of salt
• Soy sauce and Sesame oil/cooking oil (optional)
• Chopped spring onions (optional)

Directions

1. Crack the eggs into a bowl, add a pinch of salt, and gently beat. Avoid creating too many bubbles.
2. Slowly add warm water or broth using a 1:1.5 egg-to-water ratio.
3. Strain the mixture 1–2 times through a fine sieve and skim off any surface bubbles to ensure a smooth texture.
4. Pour the egg mixture into a heatproof container. Cover with plastic wrap (leave a small gap) or a plate.
5. Bring water in a pan to a boil, place the container in, then reduce to low heat. Steam gently with a slightly ajar lid for 6–15 minutes, depending on container size and heat.
6. After steaming, let it sit for 2–3 minutes. Drizzle with sesame or cooked oil and sprinkle with spring onions before serving.

Tips: Use warm water (~50°C) to start. Then after boiling, reduce to low heat (~90°C) to maintain a silky texture. Use a thicker container help retain heat and covering the egg prevents water droplets from falling on the surface, keeping it smooth.