「Steamed Egg Custard」

Ingredients and amounts

• Eggs: 2
• Salt: 3 g
• Sesame oil: 2-4 ml
• Light soy sauce: 8 ml
• White vinegar (or cooking wine): 2 ml (optional)

Step-by-step method

1. 1

   Step 1

   Crack the eggs into a bowl and beat until smooth.

2. 2

   Step 2

   Add 3 g of salt and stir to combine.

3. 3

   Step 3

   Salt is important for flavor and helps the custard set.

4. 4

   Step 4

   Add 2 ml of white vinegar to reduce the eggy smell (optional).

5. 5

   Step 5

   Rice vinegar can also be used, but it may give the custard a slight dark tint.

6. 6

   Step 6

   Alternatively, cooking wine can be used to remove the eggy smell without adding acidity.

7. 7

   Step 7

   Add 70°C purified water at 1 to 1.5 times the volume of the eggs, and stir well.

8. 8

   Step 8

   Using 1 part water gives a firmer texture; 1.5 parts water gives a softer, more tender custard.

9. 9

   Step 9

   Strain the egg mixture through a fine sieve to remove foam (optional, but recommended for a smooth surface).

10. 10

    Step 10

    Bring 50 ml of water to a boil in a pot. Place the bowl with the egg mixture into the pot.

11. 11

    Step 11

    Cover the bowl with a lid, an inverted plate with a groove, or plastic wrap to prevent steam from dripping in. This prevents a honeycomb texture.

12. 12

    Step 12

    Steam according to one of the following methods: (Method 1) Steam over low heat for 10-12 minutes, then turn off the heat and let rest for 2-3 minutes. (Method 2) Steam over medium-low heat for 8-10 minutes.

13. 13

    Step 13

    To check for doneness: Gently shake the bowl. The custard should be set and jiggle like jelly, not liquid.

14. 14

    Step 14

    Remove the bowl from the steamer.

15. 15

    Step 15

    Drizzle with sesame oil and light soy sauce before serving.

16. 16

    Step 16

    For a numbing flavor, substitute sesame oil with Sichuan pepper oil.