Steamed egg custard with soy and spring onion
A wobbly, silky savoury egg custard that takes five minutes to prepare. Lovely with rice or on its own.
- Time20 min
- LevelEasy
- Costabout £1.43 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 in a jug with the salt, trying not to make bubbles. Stir in the hot water slowly.
- 2
Pour through a sieve into a shallow heatproof dish, and pop any bubbles on top with a spoon.
- 3
Cover the dish tightly with foil. Set a steamer or a pan with a rack over simmering water.
- 4
Steam on a low simmer for 12 minutes. It is ready when it wobbles like jelly in the middle but does not look liquid.
12 min - 5
Drizzle with the tamari and sesame oil, scatter over the spring onions, and eat 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.