Chinese steamed egg custard
A soft, silky savoury egg custard steamed until it wobbles like jelly. Cheap, gentle and ready in 20 minutes.
- Time20 min
- LevelEasy
- Costabout £1.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Beat the eggs gently with a fork. Try not to make bubbles.
- 2
Stir in the warm water and the salt. Pour through a sieve into a heatproof shallow bowl. Pop any bubbles with a fork tip.
- 3
Cover the bowl tightly with foil or a plate. Set it on a rack in a lidded pan over simmering water.
- 4
Steam on a very low heat for 12 minutes, until set with a gentle wobble in the middle. A high heat makes it rubbery.
12 min - 5
Drizzle with tamari and sesame oil. Scatter with spring onion and sesame seeds.
- 6
Serve with rice, or on its own with a spoon.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.