Steamed Oven Egg Custard
Steamed oven egg custard is a simple, quick, easy dish that takes about 15 minutes. Suitable for cooks with a home steam oven.
Ingredients and Tools
- Egg
- Table salt
- Cooking oil
- Light soy sauce (optional)
- Steam oven
Measurements
- Egg 1
- Table salt 1g
- Cooking oil 5ml
- Light soy sauce / Weijixian 6ml (optional seasoning)
Steps
- Crack one egg into a bowl and beat until smooth
- Add 1.0-1.5 times the egg volume of 60°C purified water and mix evenly
- Within the correct range, less water makes it bouncier, more water makes it more tender
- Note: beyond the range, too little water makes the texture too bouncy, too much water makes it too thin
- Add 1g table salt
- The salt plays an important role in boosting base flavor and setting
- Add 5ml cooking oil
- Strain the egg mixture to remove foam (optional; if not strained, the steamed egg will have bubbles and look less smooth)
- Confirm the steam oven water supply is sufficient (if unsure, fill the water tank)
- Place the fully mixed egg bowl into the steam oven
- Set to 100°C and steam for 10 minutes
- Open the steam oven (note: steam may burst out when opened; open slowly)
- Remove from oven (you can add light soy sauce for seasoning)
- Enjoy