Recipe: Chinese Steamed Egg Custard

My go to method of extending the volume of my eggs. Chinese Steamed Egg Custard. This is four regular sized eggs which equals to roughly about a cup plus another 2 cups of water, stock or milk (twice it’s volume as a rule of thumb) so it will total to 3 cups. Vienna Sausage and shredded cheese is optional. Steam just like leche flan and you’ll have a silky, creamy egg custard in no time. 

Custard:

• 5 whole eggs (about 65g each)
• 1 cup fresh milk (warm)
• 1 cup water or broth (warm)
• Alternatively 2 cups of warm water will do. 
• Salt and white pepper
• 1 stalk scallions sliced

Optional toppings:

• Cubed spam, ham, Vienna sausage or browned ground meat. 

Sauce:

Mix together

• 2 tbsp soy sauce
• 1 tbsp water
• 1 tsp sesame oil
• Sesame seeds (optional)

Procedure:

1. Beat the eggs gently and measure in a cup. I usually get a cup of of this with the 5 eggs. 
2. Add the milk/broth or water. As a rule of thumb, my grandma taught me to add warm liquid twice it’s volume. Ratio should be 1:2. So if you get only half a cup of eggs, then you will only need one cup of water for it. The temperature should also be warm but not too hot to temper the eggs. This will make it silky in consistency. 
3. Season with a pinch of salt and white pepper.
4. Pass though a strainer to remove extra bubbles before adding toppings in a glass, ceramic or any steam proof bowl. 
5. Pre-boil water in the steamer and reduce heat to a simmer. Steam the custard for 15- 20 minutes until the center is firm but jiggly. 
6. Serve with the sauce.