Silken Steamed Egg Custard
How to Make Fluffy and Tender Steamed Egg Custard
I made this steamed egg custard on a whim! It’s easy and delicious, perfect for beginners. This recipe offers a wonderfully soft and jiggly texture that’s incredibly satisfying.
Ingredients- 2 free-range eggs
- 60ml milk
Seasoning- 1 tsp cooking wine (mirin)
- 1 tsp cooking wine (mirin)
Cooking Instructions
Step 1
Start by cracking 2 free-range eggs into a small earthenware pot (ttukbaegi) or a microwave-safe dish suitable for steaming eggs. Pour in 60ml of milk. Using milk will make your egg custard extra tender and moist. Gently whisk the eggs and milk together until just combined, trying not to create too many air bubbles.
Step 2
Add 1 teaspoon of cooking wine (like mirin) to the egg mixture. This helps to eliminate any eggy smell and adds a subtle depth of flavor. Be careful not to add too much, as it can overpower the delicate taste. Precisely measure 1 teaspoon for the best results!
Step 3
For an exceptionally smooth and silky texture, strain the egg mixture through a fine-mesh sieve. Doing this twice will remove any chalaza or bits of egg white, ensuring a perfectly uniform custard. While you can skip this step, it significantly elevates the final texture, making it feel more restaurant-quality.
Step 4
Pour the strained egg mixture into your pot or dish and place it in the microwave. The cooking time will vary depending on your microwave’s power. For a high-powered microwave, aim for about 1 minute and 30 seconds. For a lower-powered one, microwave for about 1 minute and 50 seconds. It’s a good idea to check its doneness partway through and adjust the time as needed.
Step 5
Once the microwave cycle is complete, you’ll have a beautifully puffed and tender steamed egg custard! It should have a delightfully wobbly, cloud-like texture. The bottom will be perfectly cooked and moist. Enjoy this comforting dish immediately while it’s warm – just be careful, it’s hot!
