Chinese Steamed Egg Custard

1 reviews
5.0 1
// Silky Chinese Steamed Egg Custard

Prep Time

4 mins

Cook Time

4-5 mins

Free Time

to catch up on a podcast

This classic Chinese custard is simply deceptive to master on the stove, but deceptively simple in the microwave. Eggs and stock form the base of a delicately smooth, savory custard that’s similar in texture to silken tofu. Top with soy sauce, sesame oil, and scallions and enjoy over steamed rice or poached seafood. For chawanmushi, the Japanese version, use dashi in place of chicken stock.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.

Breakfast & Brunch, Kids & Babies, chawamushi, chawanmushi, Chinese, Gluten-free, Vegetarian, Eggs, jiggly egg, Shallow Dish Breakfast & Brunch, Kids & Babies

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

Handle hot Anyday dishes with care with these microwave mitts that double as trivets!
Try Anyday

Select your serving size and microwave wattage in the dropdown. The recipe will change accordingly.


Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.


To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

Microwave oven by power - 1000w



The Small Dish


  • 1egg
  • 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)


  1. Whisk together eggs, chicken stock, and salt in a separate bowl.
  2. 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).
  3. 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.
  4. 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

  • Replace chicken stock with dashi and add a splash of sake before cooking to make this into chawanmushi, packed with umami-rich flavor.
  • For a spicy kick, top with some chili crisp.
  • Enjoy chilled and topped with tobiko or salmon roe for a savory appetizer. Serve over rice to make it a full meal.

Recipe notes

  • Adjust the power level by 1 as needed — increase if it’s taking longer than expected, or decrease if the custard is bubbling too much and ends up with a “hole-y” texture.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.

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