Chinese Steamed Savoury Egg Custard

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Chinese Steamed Savoury Egg Custard is a traditional Chinese dish that can easily be found all over China with variations in Japan (Chawanmushi) and Korea (Gyeran Jjim). My mom has been making this for me for as long as I can remember. When I first moved out, one of the many dishes I tried to replicate in my own home was this very one. As it was so simple and a easy dish to throw together.

It’s a delicious comfort dish that you can never go wrong with as it is silky and smooth. There are so many versions to this dish, so be creative and play around with the ingredients.


So what you will need is:

2 Large Eggs, room temperature
125 ml Water
1/8   Teaspoon White Pepper
1/8 Teaspoon Salt
1/2 Teaspoon Sesame Oil

1 Teaspoon Soy Sauce
1/2 Teaspoon Sesame Oil
Green Onion, diced

1. Set up the steamer. Start the heat, and bring the steamer to a low heat steam.
Chinese Steamed Egg Custard-11
2. Meanwhile, in a large bowl, beat the eggs. Add water, white pepper, salt, and sesame oil to the eggs. Beat the mixture together.
Savoury-Egg-Custard-2
3. Add the eggs to the steam-safe dish. Allow the mixture to sit for about 5 minutes. This will allow the bubbles to pop and dissipate.
Savoury-Egg-Custard-4
4. Cover the steam-safe dish with plastic wrap or a plate, this will prevent any of the steam water from falling into the egg mixture and creating a unsmooth surface.
Savoury-Egg-Custard-5
5. Place the dish into the steamer for 12 to 15 minutes depending on your container. When the egg mixture is done steaming, the egg mixture should be just set and feel firm in the centre with a slight wobble. Carefully remove the dish from the steamer, drizzle with soy sauce, sesame oil and garnish with the green onion. Serve hot.
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Cooks Notes:

  • Try play around with the following ingredients (about 2 Tablespoons) to make different variations. Sprinkle these on the bottom of the dish before adding the eggs or mix together with the eggs
    • Dried Scallops*; Dried Shiitake Mushrooms*; Dried Shrimp*; Peas; Edamame; Chinese Sausages; Corn

*Rehydrate these in water. Substitute water in the ingredients with rehydrating liquid.

  • Garnishes:
    • XO Sauce; Cilantro; Abalone Sauce; Oyster Sauce; Betty`s King Sauce (seen here); Sacha Sauce; Truffle Paste

Chinese Steamed Savoury Egg Custard

So what you will need is:

2 Large Eggs, room temperature
125 ml Water
1/8 Teaspoon White Pepper
1/8 Teaspoon Salt
1/2 Teaspoon Sesame Oil

1 Teaspoon Soy Sauce
1/2 Teaspoon Sesame Oil
Green Onion, diced

  1. Set up the steamer. Start the heat, and bring the steamer to a low heat steam.
  2. Meanwhile, in a large bowl, beat the eggs. Add water, white pepper, salt, and sesame oil to the eggs. Beat the mixture together. Beat the mixture together.
  3. Add the eggs to the steam-safe dish. Allow the mixture to sit for about 5 minutes. This will allow the bubbles to pop and dissipate.
  4. Cover the steam-safe dish with plastic wrap or a plate, this will prevent any of the steam water from falling into the egg mixture and creating a unsmooth surface.
  5. Place the dish into the steamer for 12 to 15 minutes depending on your container. When the egg mixture is done steaming, the egg mixture should be just set and feel firm in the centre with a slight wobble. Carefully remove the dish from the steamer, drizzle with soy sauce, sesame oil and garnish with the green onion. Serve hot.

Cooks Notes:

  • Try play around with the following ingredients (about 2 Tablespoons) to make different variations. Sprinkle these on the bottom of the dish before adding the eggs or mix together with the eggs
    • Dried Scallops*; Dried Shiitake Mushrooms*; Dried Shrimp*; Peas; Edamame; Chinese Sausages; Corn

*Rehydrate these in water. Substitute water in the ingredients with rehydrating liquid.

  • Garnish ideas:
    • XO Sauce; Cilantro; Abalone Sauce; Oyster Sauce; Betty`s King Sauce (seen here); Bull Head Barbecue Shacha Sauce; Truffle Paste

Savoury-Egg-Custard-7

Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!

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