Silky Steamed Egg Custard

Steps

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1. 1
   Prepare two high-quality eggs and lightly beat them. There is no need to bring chilled eggs to room temperature.
   ▶ ≈0:21
2. 2
   Prepare warm water at approximately 40°C. Water that is too hot will result in scrambled egg soup, while water that is too cool may not cook through properly or may separate and collapse.
   ▶ ≈0:43
3. 3
   Measure the water. The egg-to-water ratio is approximately 1:2. When using a combi-oven, you can add an extra 10ml of water for a softer custard. The combined temperature of chilled eggs and warm water should reach about 30°C, which is ideal for steaming.
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4. 4
   Add 1g of salt and 2g of sugar. Adjust salt amount to taste if desired. Sugar helps keep the custard moist and tender. Mix well until salt and sugar are completely dissolved.
   ▶ ≈1:13
5. 5
   Strain the egg mixture through a fine-mesh sieve. You can strain it twice for an even finer texture, removing any egg white strands and impurities for a smoother result.
   ▶ ≈1:28
6. 6
   Choose an appropriate steaming vessel. Ideally, use a covered ramekin to prevent steam droplets from falling onto the custard, or use a thick ceramic bowl which heats more slowly and prevents the edges from cooking too fast. A plate can also be used as a cover if necessary.
   ▶ ≈1:42
7. 7
   Divide the mixture evenly among the containers to ensure consistent portions and uniform cooking time.
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8. 8
   Carefully pour the egg mixture into the containers through a small sieve, pouring slowly to prevent bubbles from forming.
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9. 9
   【Combi-oven method】: Place the containers in the combi-oven without a cover, as the fine steam particles are unlikely to drip down. Small ovens do not require preheating, but larger ones should be preheated. Set temperature to 85°C and steam for approximately 24–25 minutes.
   ▶ ≈2:19
10. 10
    【Gas or induction cooker method】: Bring a pot of water to a boil, then reduce heat to the lowest setting (induction cooker: level 5). Place the covered containers on a steaming rack and set the rack in the pot. Place a wooden spoon or stick next to the lid to keep the pot cooler and minimize steam drips. Gas cooker: steam for about 20 minutes; induction cooker: about 27 minutes.
    ▶ ≈2:39
11. 11
    Check doneness during cooking. Open the lid carefully to avoid steam drips. Place a small spoon on the surface of the custard: if the spoon sinks, it needs more time; if the spoon stays on top, the custard is done.
    ▶ ≈3:26
12. 12
    The custard is ready. The surface should be smooth and pore-free with a silky, tender texture that melts in your mouth. Enjoy it hot or cold.
    ▶ ≈3:55