Description
Beaten eggs are gently steamed in individual bowls creating a silky smooth savory custard with a subtle jiggle. This Asian-inspired method brings out delicate flavors and elegant texture using minimal equipment. Takes approximately 15-20 minutes to prepare and steam.
Cultural Background
This simple steamed egg custard, known in Cantonese as "shui dan" or water egg, originates from Chinese home cooking traditions where eggs are combined with water or light broth and gently steamed for a comforting, everyday dish. The technique of low, steady steaming to achieve a silky texture has roots in ancient Chinese culinary practices emphasizing minimal ingredients and precise heat control for delicate results. Similar methods appear in Japanese chawanmushi but the water-based version highlights resourceful, no-frills Asian family meals passed down through generations.
Recipe Info
PREP TIME: 5 minutes
COOK TIME: 12 minutes
TOTAL TIME: 17 minutes
SERVINGS: 2
DIFFICULTY: Easy
Ingredients
- 2 large eggs
- 1/2 cup warm water (boiled and cooled to just warm, not hot)
Instructions
- Crack the 2 large eggs into a mixing bowl and beat gently with a fork or chopsticks until the whites and yolks are fully combined and smooth, avoiding creating too many bubbles.
- Slowly add the 1/2 cup warm water to the beaten eggs while stirring continuously to create a uniform liquid mixture with a 1:1 egg-to-water volume ratio for optimal silkiness.
- Strain the egg mixture through a fine mesh sieve into two small heatproof bowls or cups to remove any bubbles or chalazae for an extra smooth texture.
- Cover each bowl loosely with a lid, small plate, or plastic wrap to prevent condensation from dripping onto the surface during steaming.
- Place the bowls in a steamer basket over a pot of boiling water, ensuring the water level is below the bowls, and steam over medium-low heat for 10-12 minutes until the custard is set with a slight jiggle in the center when gently shaken.
- Carefully remove the bowls from the steamer using tongs or a towel, let rest for 1 minute, then uncover and serve immediately while warm.
Tips
- Use room-temperature or warm water to help the custard steam evenly and set faster without overcooking the edges.
- Avoid high heat or over-steaming which can cause the custard to become watery or develop large holes instead of a smooth, delicate texture.
- For a slightly richer variation if milk becomes available later, substitute half the water with milk while keeping the same gentle steaming method.
Nutrition
Calories: 140
Protein: 12g
Carbs: 1g
Fat: 10g