Simple, comforting, jiggy Chinese egg custard!
This is a simple dish with common ingredients, but it’s incredibly luxurious.
Steamed Egg Custard (Egg Foo Young)
A little technique turns common ingredients into a delicacy
Servings: 3
Calories: 101kcal
Equipment
- Steaming bowl
- Steam pot, with lid and insert (see notes for more information)
Ingredients
- 3 large eggs
- ¾ tsp salt
- 1¼ cups filtered water
- 1½ tbsp scallions (chopped)
- ½ tbsp light soy sauce
- ½ tbsp sesame oil
- water (for steaming)
Instructions
- Add the eggs and salt to a bowl and beat until smooth
- Add filtered water equal to 150% the volume of the eggs (probably about 1½ cups) and mix until smoothly mixed
- Pour eggs into steaming bowl, removing the foam
- Bring water in steaming pot to boil, then turn heat to low and wait for water to calm
- Put the egg mix on the steaming rack (in steaming pot) and cover
- Steam for 20-30 minutes until the surface of the egg mixture is firm and beginning to visibly bulge; the custard should still be quite jiggly
- Turn off heat and let sit (still covered) for 5 minutes
- Mix the soy sauce and sesame oil together, pour over the egg mixture, and add the scallions
- Serve immediately by itself or over white rice
Notes
Any lidded pot large enough to hold a steaming rack or trivet will work. I steam things often enough to use a system like these: steaming pot and steaming rack.
Product recommendations
Recommendations and sources for less common ingredients and tools can be found among my Product Recommendations
Nutrition information (per serving)*
Calories: 101kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 754mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
*Please note: nutrition information is my best approximation based on the ingredients I used when creating the recipe; it is intended to be informational only