The Silky Steamed Egg Custard
Ingredients
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The Base: 2 Eggs, well beaten.
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The Liquid: Warm water (approx. 200ml).
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The 1:2 Ratio Rule: For the perfect silk texture, use exactly double the volume of your beaten eggs. If your eggs measure 100ml, use 200ml of water.
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Vegetarian Toppings: 1 Shiitake mushroom (thinly sliced), 2 asparagus spears (sliced), and 1 tsp chopped chives.
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Optional Protein: 50g Pork or Chicken mince (to be stir-fried separately).
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The Seasoning: 2 tsp light soy sauce, 1/2 tsp sesame oil, 1 pinch salt.
Method
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The Golden Ratio: Whisk the eggs with a pinch of salt. Measure the volume, then stir in double that amount of warm water (approx. 45°C).
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Pro-Tip: Pour the mixture through a sieve into your steaming bowl to remove bubbles; this ensures a smooth, "mirror" finish.
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Seal it: Cover the bowl tightly with cling film and pierce 2–3 tiny holes. This protects the custard from steam droplets that cause "craters" on the surface.
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Gentle Steam: Place the bowl in the steamer over boiling water. Immediately turn the heat to low and steam for 7 minutes.
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Layer the Toppings: * Vegetables/Mushrooms: Carefully lift the film and arrange the sliced mushroom, asparagus, and carrots on the semi-set surface.
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Optional Mince: If using meat, stir-fry it in a small pan with a drop of oil while the eggs steam, then set aside.
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Set and Serve: Replace the film and steam for another 3–5 minutes until the custard has a slight "jiggle" but is firm to the touch. Remove from the steamer, drizzle with soy sauce and sesame oil, and top with chives (and your cooked mince if using).
2. Select Your Weekly Dishes
Plan Summary
Dishes: 2 Dishes
Per Dish: $0.00
Total: $0.00