Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 4 eggs in a large bowl, pour in water, and add 3g of salt. Stir gently to dissolve the salt, scrub the eggshells clean, rinse under running tap water, and drain well.
Watch out
Scrub the eggs gently to avoid cracking the shells
washing thoroughly prevents dirt and bacteria on the shell from contaminating the egg liquid when cracking
Pour 150ml of water into a kettle and heat to around 77°C (above 70°C is sufficient). Set aside once heated.
Watch out
Keep the hot water temperature between 70-80°C to prevent curdling or cooking the raw egg mixture prematurely when pouring.
Crack 2 cleaned eggs into a bowl and add 1g of salt. Beat the eggs by moving chopsticks side to side (do not stir in circles) until uniform. Use a half eggshell to measure and add 6.5 half-shells (about 150ml, a 1.5:1 water-to-egg ratio) of cold water. Whisk for 1 minute until well blended with tiny bubbles on top. Strain the mixture through a sieve into a clean bowl to remove unmixed residue.
Watch out
Be sure to beat the eggs side-to-side rather than stirring in circles, otherwise the egg white and yolk will not integrate properly, resulting in uneven setting.
Exercise caution when scooping 77°C hot water with the eggshell to avoid scalding your hands.
Crack the remaining 2 eggs into another bowl and beat with chopsticks. Using a half eggshell, scoop and add 6.5 half-shells (about 150ml, 1.5:1 ratio) of the 77°C hot water prepared in step 2. Stir rapidly while adding for 1 minute until fully combined. Strain the mixture through a sieve into a clean bowl.
Watch out
Whisk rapidly while pouring in the 77°C water to prevent localized high heat from cooking and curdling the eggs.
Use a spoon to completely skim off the white foam from the surface of both egg mixtures until mirror-smooth. Label the cold-water bowl. Seal both bowls tightly with cling wrap, then use a toothpick to poke a dozen small vent holes through the plastic wrap.
Watch out
Skim off all surface foam completely
any remaining air bubbles will turn into unsightly craters and air holes on the surface after steaming
Bring water to a boil in a steamer over high heat, then place both wrap-sealed bowls onto the steamer rack. Cover tightly, turn the heat to medium-low, and steam gently for 15 minutes. Turn off the heat and rest for 30 seconds with the lid closed to stabilize steam pressure.
local_fire_departmentMedium-low heat, steam for 15 minutes, rest for 30 secondsWatch out
Place bowls in only after the water comes to a boil, and reduce heat to medium-low
boiling too vigorously will cause the custard to expand and form honeycomb air pockets
Always wear oven mitts when removing hot ceramic bowls from the steamer; bare contact will cause severe burns.
Put on heat-resistant oven mitts and carefully remove both hot bowls from the steamer. Peel off the cling wrap to reveal a mirror-smooth, silky texture on the hot-water steamed custard.
Watch out
Keep your face back when peeling off the cling wrap to avoid escaping hot steam.
Gently score the surface of the egg custard into a grid pattern with a knife. Drizzle 5ml of light soy sauce and 3ml of sesame oil over the top using a spoon, garnish with 2g of chopped scallions, and serve warm.
Watch out
Score gently with the knife so you do not scratch the ceramic bowl bottom
cutting into grid squares before adding soy sauce allows seasonings to penetrate deeper into the custard
