Chinese · Brunch
Cantonese Steamed Egg Custard
Silky smooth steamed egg custard seasoned with light soy and sesame oil, a classic Cantonese dim sum brunch dish served warm in the bowl it was cooked in.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
12gFat
72gCarbs
1gSugar
1gFiber
680mgSodium
186mgChol
Goes well with
Soave Classico (Veneto)Soave Classico (Veneto) — A cooling, cre...
local
Jasmine Tea (Mò Lì Huā Chá)Jasmine Tea (Mò Lì Huā Chá) — A clean, a...
international
Instructions
1
Prep
Whisk 6 large eggs with 440ml warm water or light stock, 2 tbsp light soy sauce, 1 tsp sesame oil, 0.5 tsp fine sea salt, and 0.5 tsp white pepper until fully combined. Strain through a fine sieve into two shallow heatproof bowls (or one larger bowl). Finely slice 2 scallion stalks. Have 1 tbsp light soy sauce and 0.5 tsp sesame oil ready for finishing.
2
Steam
Cover the bowls tightly with cling film or plates. Steam over medium heat for 13–15 minutes until the custards are just set with a slight wobble at the centre. Medium heat is essential; high heat will pit the surface.
3
Finish and plate
Remove the covers and drizzle each custard with 0.5 tsp light soy sauce and 0.25 tsp sesame oil. Scatter the sliced scallions over the top. Serve immediately in the cooking bowls alongside 200g steamed jasmine rice per person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large eggs
- 440ml (1 7/8 cup) warm water or light stock
- 3 tbsp light soy sauce
- 1.5 tsp sesame oil
- 0.5 tsp fine sea salt
- 0.5 tsp white pepper
- 2 scallions
- 400g (14.1 oz) steamed jasmine rice