Chinese Steamed Egg Custard recipe - ingredients, nutrition and when to eat it
Chinese steamed egg custard is made by whisking eggs and water until smooth, then steaming them until tender and silky.
Chinese steamed egg custard is made by whisking eggs and water until smooth, then steaming them until tender and silky. It is light enough for breakfast and makes a mild side dish with rice.
Chinese · 15 minutes to cook
Nutrition (per 236g serving): 149.2 kcal · protein 13.4g · carbohydrate 1.4g · fat 9.3g · sodium 539mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Use an egg-to-water ratio of about 1:1 to 1:1.2 for a moist, tender texture.
Tips: Steaming over high heat can create holes on the surface, so reduce the heat to medium-low once the water boils.
Tips: Straining the egg mixture makes the custard extra smooth.
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Ingredients (1 serving)
- Egg — 2 pc
- Water — 120 ml
- Green onion — 10 g
- Soy sauce — 1 tsp
- Sesame oil — 0.3 tsp