Recipes / Family table
Savory steamed egg custard
Big kids & familyTime: 15 min · Serves: 2 kids or 1 adult + 1 kid
Ingredients
- 2 large eggs
- 150 ml warm water or unsalted stock (about 1.5× the egg volume)
- 1/4 tsp salt
- A few drops toasted sesame oil
- 1/2 tsp soy sauce, to finish
- Sliced scallion greens, to finish
Steps
- 01Beat the eggs with the salt, then whisk in the warm water. Strain through a sieve into a shallow heat-proof bowl for a silky result.
- 02Skim off surface bubbles, then cover the bowl tightly with a plate or foil.
- 03Steam over gently simmering water for 10–12 minutes, until just set with a slight wobble in the center.
- 04Finish with the soy sauce, sesame oil, and scallions. Serve with a spoon, alone or over rice.
Why it works
Wobbly, savory, and spoonable — 蒸蛋羹 is the dish kids of every age share with the baby. The 1.5× water ratio and the strainer are the whole secret to a custard with no holes.
Tips
- A tight lid keeps condensation from pocking the surface.
- Fancy upgrades kids love: a few small shrimp or frozen peas dropped in halfway through steaming.
Cooking for a baby too? Set aside an unseasoned portion before the salt and sauces go in, then check the food's own page for the safe form at their age.