Steamed savoury eggs
Ever since I was a child, I had loved steamed savoury egg custard. My mother made several versions – plain ones whisked with water with a dash of sesame oil, soya sauce and spring onions. More eleborate ones with minced pork, prawn or dried shrimp. I made my own version with a salted duck egg.
I find it more and more difficult and dangerous to handle a big saucepan full of boiling water so I get my PA to boil the water and settle the steamer on top and take it out when it is done.
However, if you do want to try it on your own and can manage the microwave, you can use the alternative recipe after the one below.
Steamed savoury egg custard with salted duck egg
This is a portion for one if eaten on its own or for two if shared with other dishes.
2 free range medium eggs
1 salted duck egg optional (found in most Chinese supermarkets)
teaspoon of sesame oil (or any other preferred oil but not olive oil)
teaspoon of soya sauce (or salt and pepper to taste)
half a small cup of water
Get your PA or helper to bring water to a gentle rolling boil in a saucepan that fits a steamer. Ensure the dish into which you beat up/whisk the egg is not too big for the steamer – there has to have enough space for the steam to rise to cook the eggs.
Whisk/beat the 2 eggs with the water. The water depends on the eggs – there should not be any less water than the eggs conbined.The volumeof water should be roughly 2 times that of the whisked eggs. If you have too little water, the eggs will be too firm; on the other hand, too much water will make the egg custard runny. . Take out as much of the fizz/ bubbles formed by the whisking as possible. Break the salted duck egg on top of the whisked eggs gently. Sprinkle the sesame oil and soya sauce and spring onions.
Instruct your PA /helper to place the dish inside the steamer above the saucepan with the boiling water. Place lid firmly and wait for the dish to steam on a medium heat for about 10 mins.
Test with a chopstick – if it comes out clean, it is cooked.
Take the whole steamer off the saucepan and put it on a big plate so you or your PA can then take the dish of egg custard out safely.
Doing it in the microwave
This is a much simpler and quicker version of the recipe above. You can attempt on your own or with support but it wont be as smooth in the microwave. Length of time to set the microwave depends on the type of utensil (bowl/ dish /cup) and the microwave settings itself.
This is great for a light lunch or breakfast, even supper.
2 organic (optional, any eggs but preferably free range at least) eggs
small bit of (young) ginger finely chopped
spring onions thinly sliced
sesame (or any vegetable, not olive) oil
salt or soya sauce to taste
water equivalent to twice the amout of egg
pepper to taste
Break two (organic preferably) eggs into a bowl.
Whisk or whip up eggs , using a whisk, fork or a pair of chopsticks, add water.
Try to get rid of as much of the air bubbles as possible
Shred finely the ginger and the spring onion. Add to egg mixture with a small drizzle of sesame oil. Put a lid on the bowl, you can also use clingfilm.
Put the bowl on a plate (for easy handling) before placing in microwave, this is to be able to take out the bowl without burning yourself.
For 2 eggs put it on 2 mins. It should come out clear when you poke it in the middle with a chopstick. Eat on its own or accompanying some rice.
For easy handling, I’ve also used a microwave soup mug.