Chinese
👍 Beginner Friendly
15 mineasy
ChineseBreakfast
Recipe Story
origins & traditionsThis classic steamed egg custard represents the pinnacle of simple yet refined home cooking. The technique of gently steaming beaten eggs with stock creates an impossibly silky texture that melts on the tongue. Shiitake mushrooms add an earthy depth, while a touch of sesame oil and soy provide aromatic complexity. This dish is beloved across generations for its gentle, nourishing qualities and is often served to children and elders alike. The custard should be so smooth that a spoon glides through it effortlessly, with a surface as reflective as a mirror. Traditionally enjoyed with steamed rice and pickled vegetables, this protein-rich dish provides sustained energy throughout the morning. The beauty lies in its restraint, allowing the natural sweetness of quality eggs to shine through while being elevated by umami-rich accompaniments. Mastering this deceptively simple recipe is considered a fundamental skill in the home kitchen.
Instructions
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Beat 4 eggs in a large bowl until well combined but not frothy. Add 1.5 cups of room temperature chicken stock or water and 1/2 teaspoon salt, whisking gently to combine. Strain the mixture through a fine-mesh sieve into a heat-proof bowl to remove any lumps and ensure a silky texture. Slice mushrooms thinly and arrange them in the bottom of the bowl. Gently pour the egg mixture over the mushrooms. Cover the bowl tightly with aluminum foil or a lid to prevent water droplets from falling onto the surface. Prepare a steamer or large pot with a steaming rack, bringing water to a gentle boil. Reduce heat to maintain a gentle simmer. Place the covered bowl in the steamer, ensuring the water level is below the bowl. Steam for 12-15 minutes until the custard is just set but still jiggles slightly in the center. Remove from heat and let rest for 2 minutes. Drizzle with sesame oil and soy sauce. Garnish with chopped green onions and serve immediately with steamed rice.
Steamed Egg Custard with Shiitake
4.7 (42)
A silky smooth steamed egg custard infused with savory shiitake mushrooms and delicate aromatics, creating a comforting and nourishing traditional dish perfect for starting your day.
medium
25 min
4 servings
Ingredients
0 of 8 checked
Main
- 4 pieces eggs, beaten
- 3/4 cups mushrooms, thinly sliced
Stock
- 200 grams chicken-breast, for making stock (optional)
Seasoning
- 1/2 teaspoons salt
Finishing
- 1 teaspoons sesame-oil
- 1 tablespoons soy-sauce
Garnish
- 1/4 pieces onions, green parts only, finely chopped
Aromatics
- 1/2 teaspoons ginger, finely minced (optional)
Chef Tips
expert advice•The key to perfect custard is low and slow steaming - too much heat creates bubbles and a rough texture.
•Use room temperature stock to prevent temperature shock.
•For a richer version, substitute half the stock with milk.
•You can add other ingredients like seafood, tofu, or leafy greens.
•If you do not have a steamer, use a large pot with a heatproof bowl inverted at the bottom to create a makeshift steaming rack.
•The custard is done when edges are set but center still jiggles slightly - it will continue cooking from residual heat.
•For individual servings, use ramekins and reduce steaming time to 8-10 minutes.
•Always strain the egg mixture for the smoothest texture.
•Some families add a splash of Shaoxing wine for extra fragrance.
