Savoury Steamed Egg Custard
ChineseBreakfastDesi eggsMedium
A silky, savoury steamed egg custard with spring onion and a touch of soy sauce — a gentle, light breakfast adapted from the Chinese steamed egg.
Prep time5 min
Cook time15 min
Total time20 min
Servings2
Ingredients
- 3 eggs
- 3/4 cup warm water or light chicken stock
- 1/2 tsp salt
- 1 tsp soy sauce
- 1 tsp sesame oil or cooking oil
- 1 spring onion, finely chopped
Method
- Whisk the eggs with warm water or stock and salt until smooth. Strain through a fine sieve into a heatproof bowl to remove bubbles.
- Cover the bowl with a plate or cling film.
- Place in a steamer over boiling water and steam on low heat for 12–14 minutes until just set — it should wobble slightly in the middle.
- Remove carefully and drizzle with soy sauce and sesame oil.
- Sprinkle spring onion on top and serve warm with toast or rice porridge.
Nutrition — estimated per serving
Calories (estimate)160 kcal
Protein (estimate)13 g
Fat (estimate)10 g
Carbs (estimate)3 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Strain the egg mixture and steam on low heat — high heat makes the custard full of holes. Food safety: steam until the custard is fully set in the centre. Allergens: contains egg and soy (soy sauce, wheat). Substitute: use plain warm water instead of stock, or add a few drops of chilli oil on top.