Antony’s Steamed Egg Custard

clock 5 minutes + 20 minutes bowl Serves 2


  • 2 x size 6 eggs
  • 100ml of water
  • 10ml soy sauce, optional
  • Chopped spring onion, optional
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  • 1. Boil your water, then allow to cool.

  • 2. Place a steamer over a low heat.

  • 3. Mix (but don’t whisk) the eggs and cooled water and pour through a sieve into a shallow bowl.

  • 4. Scoop out the floating bubbles.

  • 5. Place the bowl with the egg mixture into the steamer for about 15 minutes.

  • 6. To serve, drizzle soy sauces and chopped spring onions (optional).

  • Tips:

  • You can add seafood bits such as shrimps, clams or scallops to the mixture before steaming for extra umami.

  • It is important to use boiled then cooled water and not tap water to get the smooth texture.

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