How do I get a smooth surface without pitting?
Strain the mixture, skim off any foam, and cover tightly with plastic wrap before steaming. Steam over medium-low rather than high heat -- violent steam causes bubbles.
Chinese · snack
Chinese Steamed Egg Custard: Silky, Savory, One Bowl
#chinese#eggs#vegetarian#snack#steamed
20m
Total time
2
Servings
160
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
2
Dairy
- 3 large eggs
Pantry
- 220 ml warm water
- 2 g salt
- 5 ml sesame oil
Sauce
- 10 ml light soy sauce
Produce
- 1 stalk scallions
THE METHOD.
tap to check off
0/4 done
FAQ · Things people ask
About this recipe.
What is the right ratio?
One egg to 1.5 times its volume in warm water. Weigh the egg, multiply by 1.5, and use that amount of water. The water should be warm (around 40 degrees C), not cold.
What do I season it with after steaming?
A few drops of soy sauce, a few drops of sesame oil, and optionally chili oil. Keep it simple -- the egg flavor is the point.
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