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Steamed Silky Egg Custard with Salted Egg Easy Chinese Cooking | BIG Bites MY (Panasonic Cubie)

Steamed Silky Egg with Salted Egg

On busy days or lazy days, this is usually a favorite dish to prepare. 15 to 20 minutes and dinner is ready. And it's just so nice to have childhood comfort food on busy and lazy days. Preparation hardly takes any time, and then just pop into the steamer and wait for dinner to be ready! SO EASY LAH! The recipe shown here feeds 1 - 2, just double up accordingly if you are cooking for more. So good with rice and a stir-fried vegetable dish!

Watch video for step-by-step method of preparation


Prep time: 5 minutes
Cooking time: 25 minutes
Serving: 1 - 2 (increase portions accordingly if you are cooking for more)

Ingredients:

  • 1 chicken egg (30ml)
  • 1 salted duck egg
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper powder
  • 30ml water

Method:

  1. Crack salted duck egg into a bowl and set aside
  2. Crack chicken egg into another bowl
  3. Add the egg white from the salted duck egg into the chicken egg. Add salt and white pepper. Whisk to combine. 
  4. Cut salted egg yolk into small pieces
  5. Combine egg mixture with water in a measuring jug (Egg mixture to water ratio is 1:1)
  6. Sieve egg and water mixture into a dish
  7. Pop any bubbles so that the surface will be smooth after steaming
  8. Gently drop the salted egg pieces into the egg and water mixture
  9. Cover with cling wrap
  10. Cooking time:
    • Panasonic Cubie: Steam setting, LOW, 15 minutes
    • Stove top: Bring water to a boil in a pot and place a trivet / steamer rack in it. Steam egg custard over LOW HEAT for 20 minutes with the lid slightly ajar. When the steaming time is over, do the jiggle test. If the egg have not set (still watery), steam for another 5 - 10 minutes. Then jiggle again. Repeat until egg is set.
  11. Serve with a stir-fried vegetable and white rice. Sooooo good!
Notes:
  • When the egg is not set, I fully cover the pan (no gap) and steamed for another 10 minutes. I kept checking and opened the lid to release the hot steam to prevent the pan from getting too hot. 
  • If the pan gets too hot, the egg will balloon up like a loofah, and the texture will no longer be smooth and silky when it's cooked. It will be rough and spongy like a loofah and that is a failed steamed egg dish. 
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