Steamed Egg Custard
Steamed egg custard (in some northern regions called jidan gaor) is a restaurant favorite. Want to make silky, tender, fragrant steamed egg at home? This tutorial guarantees you can do it!
Ingredients and Tools
- Fresh eggs
- Hot water
- Aluminum foil or plastic wrap
Measurements
- Two eggs
- Salt 2g
- Hot water 260ml
Steps
- Crack the eggs into a bowl and beat until combined.
- Use another container and pour in warm water 1.5 times the volume of the egg mixture (half an eggshell is 0.5 times water), at a temperature of 20~30. Add the salt to the water and dissolve.
- Pour the salt water into the egg mixture and stir evenly in a single direction, clockwise or counterclockwise. Remove any bubbles with a spoon and discard; straining will make the texture even smoother.
- Cover the bowl of egg mixture with aluminum foil (or cover with a plate), then place into a pot that has a lid and about 3cm depth of water added in advance.
- Bring to a boil over medium heat, then switch to the lowest heat and continue steaming for 4 minutes.
Notes
- Let it cool slightly after removing from the pot and eat; this preserves the ultimate egg aroma.
- You can also add steamed fish soy sauce, chopped scallions, and sesame oil as condiments. If you follow this guide and find any issues or improvements to the process, please submit an Issue or Pull request.