Chinese Steamed Egg Custard
This classic Chinese egg custard is surprisingly easy to whip up in the microwave! With a silky-smooth texture reminiscent of silken tofu, this savory dish combines eggs and chicken stock for a comforting treat. Just top it off with some soy sauce, a splash of sesame oil, and fresh scallions, and you’re all set! It’s perfect over steamed rice or with poached seafood. And if you’re feeling adventurous, try making chawanmushi, the Japanese version, by swapping in dashi instead of chicken stock. Enjoy!
All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power.
What You’ll Need
What You’ll Need
The Small Dish
This dish’s superpower is evenly heating leftovers and cooking small portions.
The Anyhand Mitts
Ingredients
- 1egg
- ⅓ cup (80ml) chicken stock, vegetable stock, or dashi
- 1 teaspoon scallion, finely chopped
- ½ teaspoon soy sauce
- ¼ teaspoon sesame oil
- chili crisp or chili oil (optional)
Preparation
- Whisk together eggs, chicken stock, and salt in a separate bowl.
- Strain the mixture through a fine mesh sieve into the Anyday dish. This removes thicker bits of egg white and makes the resulting custard silky smooth. Cover with the lid (knob lifted).
- Cook in the microwave at Power Level 4tooltip for 3:30-4 minutes, or until the custard is barely set in the middle, and jiggles gently if shaken. If it’s too runny, add time at the same power level in 30-second increments. Let rest with the lid on for 1-2 minutes to let the egg gently finish steaming.
- Garnish with scallions, soy sauce, and sesame oil. Add a spoonful of chili crisp or chili oil for a burst of flavor!
Serving suggestions & tips
- Seafood and egg: Add small pieces of cooked shrimp to the mixture for a delicious seafood-inspired dish.
- Veggie boost: Incorporate small pieces of cooked mushrooms and edamame for a flavorful and nutritious meal.
- Protein-packed: Mix in pieces of tofu for extra protein, and top with seaweed and tobiko for an added touch of flavor and texture.
- Herb and eggs: Stir in fresh herbs like cilantro or chives for a refreshing flavor boost that pairs perfectly with the savory custard.
Recipe notes
- Savory egg custards should be very jiggly right after they are done cooking. The egg will set during the resting period, achieving the light and silky texture it is known for.
- The custard might puff up slightly as it cooks, which is normal but may indicate that the power level or cook time is a bit too high. Try reducing the cook time by 1 minute or set the power level one notch lower than indicated for your microwave's wattage next time.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
All You Need to Know About Cooking Egg Custard in the Microwave
What is Chinese egg custard?
Chinese egg custard is a delightful, savory dish made from a simple mixture of eggs and stock (or dashi), creating a smooth and silky texture similar to silken tofu. It’s often enjoyed as a comforting side or over rice and seafood, making it a versatile addition to your meal.
Can I make Chinese egg custard in the microwave?
Absolutely! In fact, using an Anyday dish makes cooking egg custard in the microwave even easier. Just mix your ingredients, pop it in the microwave, and you’ll have a perfectly smooth custard without the hassle of stovetop cooking.
Why do I need to lower the power level?
Lowering the power level helps ensure that your custard cooks evenly and gently. This method prevents the eggs from curdling, giving you that beautifully silky texture. Plus, with Anyday’s specially designed dishes, you’ll find it’s super easy to control the cooking process. Learn more about power levels on our blog.
Can I make this in advance?
Yes, Chinese egg custard holds up well when cooked in advance, making it a great idea for meal prep. Simply store it in an Anyday dish with the lid on in the fridge, for up to 2 days. This recipe can be enjoyed slightly warm or cold, although warm provides the best texture and flavor.
What’s the best way to reheat Chinese egg custard?
It is really easy to warm up Chinese egg custard with Anyday: Microwave at 30 seconds at 50% power. Check the warmth by gently touching the surface with the back of your finger. Add 20-30 more seconds if needed, but be careful not to overcook as you’ll end up with scrambled eggs. It’ll be just as delicious as when you first made it!
Can I use water instead of chicken stock?
While it might be tempting to swap in water, it’s not the best choice for Chinese egg custard. Chicken stock, dashi, or other suggested liquids have proteins that help bind with the eggs, creating that perfect gel-like texture. If you go with water, you’ll end up with a broken texture that won’t congeal nicely. Stick with stock for a custard that’s smooth and savory!
