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Chinese Steamed Savoury Egg Custard

Updated: Apr 14, 2020

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.



Chinese Steamed Savoury Egg Custard


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 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.


#Chawanmushi #GyeranJjim #custard #chinese #cantonese

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