The delicate and silky texture of Cantonese Steamed Egg Custard makes it one of the most comforting dishes you can whip up with just a handful of simple ingredients. This savory custard, infused with the umami from dried scallops and shrimp, is incredibly smooth, gently fragrant, and a timeless classic in Cantonese home cooking. It’s a dish that feels like a warm hug on a plate, perfect as a side or even a light meal on its own. Mastering this recipe not only opens the door to authentic Chinese flavors but also gives you the joy of creating something elegant with such ease.
Ingredients You’ll Need
Don’t let the few ingredients fool you—each one is essential in crafting the perfect balance of taste, texture, and appearance in your Cantonese Steamed Egg Custard. From the richness of the eggs to the deep flavor of dried seafood, everything works together to create harmony in every spoonful.
- 2 large eggs: The silky base that sets the creamy, custardy texture you’re aiming for.
- 20g dried scallops: These add a subtly sweet, oceanic depth that elevates the dish.
- 20g dried shrimp: Provides a punch of savory umami to complement the scallops.
- About 150ml water: Using 1.5 times the volume of the eggs helps achieve that smooth, delicate consistency.
- Salt to taste: Just enough to enhance all the natural flavors without overpowering.
How to Make Cantonese Steamed Egg Custard
Step 1: Prepare the Dried Seafood
Begin by rinsing the dried scallops and shrimp quickly to remove any surface grit. Then soak them in fresh water overnight in the fridge if time allows, or if you’re in a hurry, steep them in boiling water for about 30 minutes. This rehydrates the seafood and softens their texture, while infusing the soaking water with rich flavors that will later dissolve into the custard.
Step 2: Set Up the Steaming Station
Place a steaming rack over a pot of boiling water, making sure there’s enough space for a shallow dish to sit comfortably without touching the water. A shallow dish helps the custard cook evenly and set with the lightest, silkiest texture possible.
Step 3: Assemble the Base
Carefully tease apart the fibers of the dried scallops to release their flavor and texture. Spread both the scallops and dried shrimp evenly on the bottom of your shallow dish. This forms a flavor-packed base that the egg custard will steam over, simmering gently and soaking up every bit of savory goodness.
Step 4: Mix and Strain the Egg Mixture
While the water comes to a boil, beat the two eggs along with the water used to soak the dried seafood to combine all the umami. Add additional water if necessary to reach about twice the egg volume, which ensures the custard will be silky and not rubbery. For the smoothest texture, pour the mixture through a fine meshed strainer into the dish over the seafood, removing any lumps or chalaza.
Step 5: Steam to Perfection
Cover the dish to trap steam and placed it on the steaming rack. Steam on high heat for about 30 seconds until the custard just begins to turn pale yellow—a delicate sign it’s cooking. Now here’s the secret to that perfect, silky Cantonese Steamed Egg Custard: do not lift the lid! Turn off the heat and let it sit quietly, steaming gently in the residual heat for 10 minutes to finish setting. This slow, gentle cook is what keeps the texture so incredibly smooth.
How to Serve Cantonese Steamed Egg Custard
Garnishes
Adding a few thoughtful garnishes can really make your custard shine. Freshly chopped scallions or a light drizzle of toasted sesame oil can add a pop of color and fragrance. For a bit of heat, a whisper of sliced chili or a few drops of soy sauce can enhance the savory depth without overshadowing the custard’s delicate flavor.
Side Dishes
This custard pairs wonderfully with steamed jasmine rice or alongside richer dishes like braised pork belly or stir-fried greens. Its soft, gentle flavor acts as the perfect counterpoint to bolder tastes, making it a versatile side in many Cantonese meals.
Creative Ways to Present
Try serving the custard in individual small ramekins for an elegant touch or spoon it over steamed vegetables for a light main course option. For a modern twist, a sprinkle of crispy fried shallots on top adds texture contrast that keeps you coming back for more.
Make Ahead and Storage
Storing Leftovers
Leftover Cantonese Steamed Egg Custard should be transferred to an airtight container and refrigerated promptly. Because of its delicate texture, try to consume leftovers within 1-2 days to enjoy the best flavor and smoothness.
Freezing
This custard doesn’t freeze well because the texture changes when thawed—it can become watery or grainy. It’s best to enjoy it fresh or within a short period after refrigeration for that authentic silky texture.
Reheating
Reheat gently by placing the custard dish over low heat or steaming it briefly—avoid microwaving as it can cause uneven cooking and ruin the smoothness. Steaming keeps the custard moist and prevents it from drying out, bringing it back close to freshly made perfection.
FAQs
Can I use fresh seafood instead of dried scallops and shrimp?
Fresh seafood offers a different flavor profile and texture, but for true Cantonese Steamed Egg Custard, dried scallops and shrimp provide a concentrated umami punch that fresh versions can’t match.
What’s the ideal water to egg ratio for this custard?
Typically, using about 1.5 to 2 times the volume of water to eggs helps achieve a custard that’s silky and tender without being too firm or watery.
Why do I need to strain the egg mixture?
Straining removes any clumps or chalaza from the beaten eggs, ensuring the custard comes out cooperatively smooth and velvety—key to great Cantonese Steamed Egg Custard.
Can I make this dish vegan or vegetarian?
This classic relies heavily on the delicate flavors of dried seafood, making it difficult to replicate authentically without animal ingredients. However, experimenting with vegetable broths and tofu may mimic some texture elements but won’t deliver the same flavor.
What’s the best way to know when the custard is done?
Look for the custard to barely set with a pale yellow color after steaming, then turn off the heat and let it finish cooking gently for 10 minutes—this careful timing produces the signature smooth texture.
Final Thoughts
Embracing the art of Cantonese Steamed Egg Custard is like unlocking a little culinary treasure—simple ingredients and straightforward technique come together to create something truly special. It’s one of those dishes you’ll find yourself craving time and again, whether it’s a comforting side or a delicate star on your dinner table. I can’t wait for you to try it and fall in love with this silky, savory delight just as I have!
PrintCantonese Steamed Egg Custard
This Cantonese Style Savoury Steamed Egg Custard is a delicate, silky side dish featuring a smooth custard infused with dried scallops and shrimp. Lightly seasoned and steamed to perfection, this comforting dish highlights classic Cantonese flavors and textures, making it an elegant yet simple accompaniment to any meal.
- Prep Time: 10 minutes (plus soaking time overnight or 30 minutes for quick soak)
- Cook Time: 10 minutes (including steaming and resting off heat)
- Total Time: 20 minutes (quick soak) to overnight plus 20 minutes (if soaked overnight)
- Yield: 2 servings as a side dish 1x
- Category: Side Dish
- Method: Steaming
- Cuisine: Cantonese
Ingredients
Egg Custard Base
- 2 large eggs
- About 150ml water (approximately 1.5 times the volume of the eggs)
- Salt to taste
Dried Seafood
- 20g dried scallops
- 20g dried shrimp
Instructions
- Prepare the dried seafood: Give the dried scallops and dried shrimp a quick rinse to remove any surface impurities. Soak them in fresh water overnight in the refrigerator to rehydrate. Alternatively, if short on time, steep them in boiling water for 30 minutes to soften.
- Set up steaming equipment: Place a steaming rack inside a pot or wok filled with water. Arrange a shallow dish on the rack. Gently tease apart the fibers of the soaked dried scallops to help release their flavor, and lay the rehydrated scallops and shrimp evenly on the bottom of the shallow dish.
- Prepare egg mixture: Bring the pot of water to a boil to prepare for steaming. Meanwhile, beat the two eggs together in a mixing bowl. Add the soaking water from the dried shrimp and scallops to the beaten eggs. Add additional fresh water as needed to reach double the volume of the eggs (about 150ml in total). Season with a pinch of salt and stir gently to combine.
- Strain and assemble: Pour the egg mixture through a fine mesh strainer to remove any clumps or bubbles for a silky texture. Pour the strained egg mixture carefully over the dried seafood in the shallow dish.
- Steam the custard: Cover the dish with a lid or foil to prevent water droplets from falling onto the custard. Place the dish on the steaming rack over the boiling water. Steam on high heat for about 30 seconds, until the mixture just starts to change color to a pale yellow.
- Finish cooking off heat: Immediately turn off the heat keeping the lid on. Leave the custard undisturbed for 10 minutes, allowing the residual steam to finish cooking the egg custard gently, resulting in a smooth and silky texture.
- Serve: Carefully remove the steamed egg custard from the steamer and serve immediately as a warm and savory side dish.
Notes
- Soaking dried scallops and shrimp overnight develops more umami flavor, but the quick steeping method can be used if short on time.
- Straining the egg mixture is key to achieving a silky, smooth custard without bubbles or lumps.
- Keep the lid tightly covered during steaming to prevent water from dripping onto the custard surface.
- Do not over-steam; the custard should be gently set but still silky and soft.
- Serve immediately for the best texture and flavor.