Cantonese Steamed Egg Custard recipe - ingredients, nutrition and when to eat it
Cantonese steamed egg custard is made by mixing eggs with clear broth and gently steaming them until set.
Cantonese steamed egg custard is made by mixing eggs with clear broth and gently steaming them until set. Its silky, mild flavor pairs well with rice or makes a light meal on its own.
Chinese · 20 minutes to cook
Tips: Skim off any bubbles from the egg mixture or strain it through a sieve for a smoother surface.
Tips: If the water in the steamer boils too vigorously, holes may form on the surface, so keep the steam gentle.
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Ingredients (1 serving)
- Eggs — 2 pc
- Chicken broth — 150 ml
- Soy sauce — 0.5 tsp
- Shrimp — 2 pc
- Scallions — 1 Tbsp
- Sesame oil — 0.3 tsp