Quick & Easy Steamed Egg Custard

A comforting, savory, and incredibly simple dish of silky smooth steamed eggs. A staple in Cantonese home cooking, requiring minimal ingredients and gentle heat.

Ingredients:

• 2 large eggs
• 1.5 cups warm water (or chicken broth)
• 1/2 teaspoon soy sauce
• 1/4 teaspoon salt
• Optional: a few drops of sesame oil

Instructions:

1. Prepare Egg Mixture: In a heatproof bowl that fits inside your steamer, lightly beat the eggs. Gently whisk in the warm water (or broth), soy sauce, and salt. Try to avoid creating too many bubbles.
2. Strain (Optional): For extra smooth custard, you can strain the mixture through a fine-mesh sieve into the steaming bowl. Skim off any bubbles from the surface.
3. Steam: Find a pot or large skillet with a lid large enough to fit the bowl. Add about 1 inch of water to the pot/skillet and bring to a boil. Carefully place the bowl with the egg mixture onto a steamer rack or inverted small bowl inside the pot/skillet.
4. Gentle Steam: Cover the pot/skillet with the lid, leaving it slightly ajar (or cover the bowl with plastic wrap or a plate first). Steam over low heat for 15-20 minutes, or until the custard is just set but still slightly wobbly in the center.
5. Serve: Carefully remove the bowl. Drizzle with sesame oil if desired. Serve warm.