Soft Steamed Egg Custard (School Lunch Style)
Soft Steamed Egg Custard (School Lunch Style)
How to Make Fluffy School Lunch Steamed Egg Custard with a Pot (Perfect for Diet Meals)
Today, we’re making a delightfully soft and fluffy steamed egg custard in a pot using the double-boiling method, just like the kind served in school lunches! This dish is incredibly simple to make, even without rice, making it a great option for a light meal or a satisfying side dish. Enjoy this wholesome egg dish that’s both healthy and delicious.
Ingredients- 6 large eggs
- 250ml water
- 1/2 Tbsp sugar
- 2 Tbsp low-sodium fish sauce (or 1 Tbsp regular fish sauce, or 1.5 Tbsp salted shrimp broth)
- 2 Tbsp cooking wine (mirin)
- 1/4 tsp salt
- 1 Tbsp sesame oil or perilla oil
- A small amount of carrot (finely minced or julienned)
- A small amount of green onion or scallion (chopped)
Cooking Instructions
Step 1
Prepare 6 fresh eggs. Using fresh eggs is key to achieving a wonderfully soft texture in your steamed egg custard.
Step 2
To eliminate any eggy smell and add a savory depth, add 2 tablespoons of low-sodium fish sauce and 2 tablespoons of cooking wine (mirin). If you’re using regular fish sauce, use 1 tablespoon. Alternatively, about 1.5 tablespoons of salted shrimp broth can be used, adjusted to your taste. The cooking wine helps to neutralize any unpleasant odors from the eggs.
Step 3
Gently beat the eggs with the added fish sauce and cooking wine. Avoid whisking too vigorously to prevent creating too much foam. Ensure the egg yolks and whites are well combined.
Step 4
Add 1/2 tablespoon of sugar for a subtle sweetness and enhanced flavor. You can adjust the sugar to your preference. If needed, add about 1/4 teaspoon of salt to achieve the desired seasoning. It’s important not to over-salt.
Step 5
The secret to a creamy steamed egg custard is the right amount of liquid. Pour in 250ml of cold water and mix everything thoroughly. Tip: For an extra layer of umami, consider using water in which a few pieces of dried kelp (kombu) have been steeped.
Step 6
For an exceptionally smooth texture, strain the egg mixture through a fine-mesh sieve. This step removes any stringy bits of egg white, resulting in a melt-in-your-mouth consistency.
Step 7
Prepare the vegetables for color and flavor. Finely mince or julienne a small amount of carrot and finely chop some green onions or scallions. Feel free to substitute with other vegetables you have on hand, like bell peppers or pimientos. This step is optional but adds visual appeal and a hint of texture.
Step 8
Add the chopped vegetables to the egg mixture and stir gently to distribute them evenly. The colorful vegetables will make your steamed egg custard look more appetizing.
Step 9
Lightly grease a heatproof dish with 1 tablespoon of sesame oil or perilla oil. Use a brush to coat the inside walls of the dish thoroughly. This oil coating prevents the egg custard from sticking and ensures it unmolds cleanly.
Step 10
Carefully pour the prepared egg mixture into the greased dish. Fill the dish no more than 70-80% full, as the custard will expand slightly as it cooks.
Step 11
Cover the dish tightly with plastic wrap. This helps to retain moisture and prevents condensation from dripping into the custard during steaming.
Step 12
In a pot, add about 4 cups of water (enough to create a 2-3 cm water level) and place a steamer rack or trivet inside. Cover the pot and bring the water to a rolling boil. Once steam is vigorously rising, carefully place the egg mixture dish onto the rack.
Step 13
Steam over medium heat for approximately 15 minutes. Cooking time may vary depending on the size and thickness of your dish and the heat intensity. To check for doneness, insert a skewer or chopstick into the center; it should come out clean with no wet egg mixture attached. If it’s not quite done, replace the lid and let it cook a little longer, or allow the residual heat to finish the cooking.
Step 14
Once cooked, carefully run a knife around the edges of the dish to loosen the steamed egg custard. Then, invert the dish onto a cutting board and gently tap to release the custard.
Step 15
Voilà! Your fluffy school lunch-style steamed egg custard is ready. Slice it into desired portions and serve on a plate. This delightful dish is perfect as a light snack or a hearty side dish. Enjoy your delicious and healthy creation!
