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Perfect Silken Steamed Egg Custard: The Easy Asian Comfort Food Recipe

Close-up of a bright yellow, smooth steamed egg custard with tiny bubbles on top, served in a white bowl.
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Learn how to make authentic, velvety smooth Chinese steamed egg custard. This simple recipe uses a precise water-to-egg ratio for a perfect, hole-free texture every time.

Ingredients

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  • 3 large eggs
  • 6 tablespoons warm water
  • 6 tablespoons chicken broth (low sodium)
  • 1 teaspoon light soy sauce
  • 1/2 teaspoon sesame oil
  • Pinch of salt
  • Optional Topping: Thinly sliced green onions

Instructions

  1. Prepare the steamer: Fill a pot with about one inch of water and bring it to a simmer over medium-high heat.
  2. Whisk the eggs: In a medium bowl, gently whisk the 3 eggs until just combined. Do not over-whisk to avoid incorporating too much air.
  3. Mix the liquid: In a separate measuring cup, combine the warm water, chicken broth, light soy sauce, sesame oil, and salt. Whisk gently until the salt dissolves.
  4. Combine the mixture: Slowly pour the liquid mixture into the whisked eggs while stirring gently. This 1:2 liquid-to-egg ratio helps create a smooth texture.
  5. Strain the custard base: Pour the entire mixture through a fine-mesh sieve into a heatproof bowl (this step removes any unmixed egg or bubbles, which is key for a perfect texture).
  6. Cover the bowl: Cover the bowl tightly with aluminum foil or a plate to prevent condensation from dripping onto the custard surface while steaming.
  7. Steam: Carefully place the covered bowl into the simmering steamer. Reduce the heat to low.
  8. Cook: Steam for 12 to 15 minutes. The custard is done when it is mostly set but still has a slight wobble in the very center.
  9. Rest: Remove the bowl from the steamer and let it sit, still covered, for 5 minutes.
  10. Serve: Remove the cover, garnish with green onions if desired, and serve immediately as a savory custard recipe.

Notes

  • For the silken texture, use warm (not hot) water and broth. Cold liquids can cause the egg proteins to seize unevenly.
  • Keep the heat very low during steaming. High heat creates large bubbles, resulting in a holey or bumpy surface.
  • If you want a richer flavor, substitute half the water with reserved chicken broth.
  • Troubleshooting: If your custard is watery, you likely added too much liquid or did not steam it long enough.

Nutrition

Find it online: https://kingscook.com/steamed-egg-custard-recipe-smooth-silken/