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Recipe details are AI-generated from the video and may contain errors — for reference only.
Crack 2 eggs into a bowl and beat thoroughly with chopsticks or a whisk until yolks and whites are fully combined into a smooth mixture.
Watch out
Make sure to beat the eggs thoroughly, otherwise unmixed whites will cause white specks and uneven texture after steaming.
Add 150ml warm boiled water (1.5 times the volume of the eggs) and 1/2 tsp salt into the beaten eggs. Stir well until the salt dissolves, forming bubbles on top.
Watch out
Use lukewarm water (around 40°C). Do not use boiling hot water, otherwise it will cook the eggs immediately into egg drop soup.
Place a fine strainer over a dish and pour the egg mixture slowly through it to filter out foam and unmixed membrane, leaving a completely smooth liquid.
Watch out
Straining is crucial for a smooth custard
skipping it will result in bubbles and honeycomb texture
Bring water in steamer to a rolling boil over high heat. Place empty dish on rack and cover to preheat. Turn heat down slightly before pouring egg to prevent steam burns.
local_fire_departmentHigh heat then turn low, about 1 minWatch out
Steam inside the pot is extremely hot when lid is removed
keep hands clear to avoid steam burns
Boiling steam is scalding hot. Pour the egg liquid steadily into the steamer to avoid hot water splashes or steam burns. Avoid touching the edges of the preheated hot dish when pouring liquids.
Slowly pour the strained egg mixture along the side into the preheated dish. Use a spoon to scoop away any tiny bubbles on top until smooth.
Watch out
Pour gently
pouring too fast will create new air bubbles on the surface
Immediately cover with the lid and steam on medium-high heat for about 30 seconds until the liquid turns pale yellow and slightly sets on top.
local_fire_departmentMedium-high heat, about 30 secondsWatch out
Do not steam over active heat for more than 30 seconds, otherwise heat bubbles will spoil the texture.
Turn off the heat completely. Keep the lid sealed and let the residual steam steep the egg custard for 10 minutes until perfectly set.
local_fire_departmentHeat off (steep with residual heat), 10 minsWatch out
Do not open the lid during the 10-minute steep, otherwise heat will escape and the custard will not cook through.
After 10 minutes, uncover the lid quickly and horizontally to prevent condensation from dripping onto the custard. Garnish with 1 tbsp chopped green onions and serve.
Watch out
Lift and move the lid away quickly and horizontally, so condensed water drops don't spoil the smooth egg surface.
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