Steamed egg custard has probably got to be one of the easiest dishes to cook but difficult to master and make perfect. Using just eggs, water and salt, you can whip up a nice smooth custard looking dish or one which is less desirable in experience much unlike the craters of the moon if you don’t get the technique right.
The Steamed Egg Custard is just the basic recipe as you can improvise it by adding other ingredients as you like. The Chawanmushi, which is the Japanese Steamed Egg Custard, is a more elaborate version with other ingredients like mushrooms, crab stick and chicken meat. You can always start learning with something simple like this Steamed Egg Custard recipe before attempting the more difficult ones with added ingredients.
This is my wife’s recipe for Steamed Egg Custard
- 2 large eggs
- 250 ml water (previously boiled and cooled to room temperature)
- 1 teaspoon salt
Crack eggs on a bowl. Add salt and water. Using a fork, gently stir the eggs and slowly breaking the yolk. Mix well without beating the eggs as you would want to minimize bubbles from forming.
Pour mixture over a fine sieve into a semi-shallow bowl which is suitable for steaming.
Bring water to boil in a steamer. Place bowl with egg mixture into steamer and gently stir the mixture for 30 seconds. Close steamer lid and reduce heat to medium low. Keep heat on high and close lid but just allowing a little gap for the steam to escape. You can use a spoon or spatula to create the gap (this is the secret to getting the perfect steamed egg custard with silky smooth surface).
Steam for 20 minutes before removing from steamer.
Sprinkle with some fried shallots before serving.
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