Easter Eats: Steamed Egg Custard

Chef and author of The Asian Market Cookbook Vivian Aronson shares a steamed egg custard for Easter. Serve it with ground pork, chicken, or stir fried mushrooms and green onions.

3 large eggs
3/4 cup (180ml) warm water
1/8 tsp salt
1 tbsp (15ml) soy sauce
1 tbsp (6g) chopped green onions for garnish


Beat the eggs first and then add the warm water and salt. Mix well. Strain the mixture through a sieve into a heatproof glass or ceramic bowl to create a smoother texture. Cover the bowl with plastic wrap.

Boil water in the bottom of a steamer and once boiling, place the bowl inside. Steam for 15 minutes until the custard is firm. Serve garnished with the soy sauce and green onion. To make the dish gluten free, use coconut aminos or a gluten-free soy sauce.

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