Chinese Steamed Egg Custard
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Chinese · 18 min · vegetarian, keto, low-carb
167 cal
13g protein
4g carbs
11g fat
per serving · estimated
Ingredients
- 3 eggs
- 1 cup warm water
- 1 tsp light soy sauce
- 1/2 tsp toasted sesame oil
- 1, thinly sliced scallion
- 1/4 tsp salt
Method (tap to check — screen stays awake)
- Beat the eggs with salt, then whisk in warm water in a 1.5-to-1 water-to-egg ratio until fully combined.
- Strain the mixture through a fine sieve into a shallow heatproof bowl to remove bubbles.
- Cover the bowl with foil and set in a steamer over gently simmering water.
- Steam over low heat for 12 minutes until just set with a silky, custard-like surface.
- Drizzle with soy sauce and sesame oil and scatter scallion on top.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.