Steamed Egg Custard

Crack 3 eggs into a bowl and beat them with a fork or chopsticks until evenly combined.

Add 4 g of salt. The salt seasons the eggs and also helps the custard set.

optional: Add a few drops of vinegar to help reduce the eggy smell.

Add water equal to 1 to 1.5 times the volume of the beaten eggs, then stir until evenly combined. Use an equal volume of water for a firmer, springier custard, or 1.5 times the volume for a softer, more tender texture.

optional: Strain the egg mixture and remove any foam from the surface. Skipping this step may leave bubbles in the steamed custard and affect its appearance.

Place a steam rack in a pot, then add 300–500 ml of water, making sure the water stays below the rack. Bring the water to a boil, then carefully place the bowl of egg mixture on the rack.

Cover the bowl with a heatproof lid or an inverted heatproof plate to prevent condensation from dripping onto the egg mixture.

Cover the pot with a lid.

Choose one of the following steaming methods to cook the egg custard.

Using a dry kitchen towel or oven mitts, carefully lift the pot lid away from you to release the steam. Then remove the cover from the steaming bowl. Gently press the center of the custard with the blunt end of a fork. If the center is still liquid, cover the pot and steam for a little longer. The custard is ready when the center is set and has a soft, jelly-like texture.

Carefully remove the bowl from the pot using a dry kitchen towel or oven mitts.

optional: Drizzle with 2–3 ml of soy sauce and a few drops (about 0.5 ml) of sesame oil before serving. Garnish with chopped green onion, if desired.