Silky Savory Steamed Egg Custard Recipe

Quick Recipe Version (TL;DR)

• Yield: 4 small custards (about 6 oz / 180 ml each)
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes

Quick Ingredients

• 4 large eggs
• 1 1/2 cups (360 ml) warm low-sodium chicken broth (or vegetable broth)
• 1/4 tsp kosher salt
• 1/8 tsp white pepper (or black pepper)
• 2 tsp soy sauce (for serving)
• 1 tsp toasted sesame oil (for serving)
• 2 tbsp thinly sliced scallions (for serving)

Do This

• 1. Bring steamer water to a gentle simmer (about 185–195°F / 85–90°C).
• 2. Gently beat 4 eggs; stir in 1 1/2 cups warm broth, salt, and pepper without making lots of foam.
• 3. Strain the mixture through a fine-mesh sieve into a measuring cup.
• 4. Pour into 4 heatproof ramekins; cover each tightly with foil.
• 5. Steam on low, covered, for 12–14 minutes until just set with a slight jiggle in the center.
• 6. Rest 2 minutes, uncover, then drizzle with soy sauce and sesame oil; top with scallions.

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Why You’ll Love This Recipe

• Silky-smooth texture with a gently savory, comforting flavor.
• Simple ingredients and minimal prep, but it feels special.
• Reliable technique with clear doneness cues (no guessing).
• Flexible: keep it plain or add mix-ins and toppings you already like.

Grocery List

• Produce: scallions
• Dairy: large eggs
• Pantry: low-sodium chicken broth (or vegetable broth), kosher salt, white pepper (or black pepper), soy sauce, toasted sesame oil

Full Ingredients

For the Custard Base

• 4 large eggs
• 1 1/2 cups (360 ml) warm low-sodium chicken broth (or vegetable broth), about 110–120°F (43–49°C)
• 1/4 tsp kosher salt
• 1/8 tsp white pepper (or 1/8 tsp finely ground black pepper)

For Serving

• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 2 tbsp thinly sliced scallions

Helpful Equipment

• Steamer basket or rack set inside a pot with a tight-fitting lid
• 4 heatproof ramekins or small bowls (about 6 oz / 180 ml each)
• Aluminum foil (or heatproof plastic wrap labeled microwave-safe and heat-safe)
• Fine-mesh sieve
• Instant-read thermometer (optional but helpful)

Step-by-Step Instructions

Step 1: Set up a gentle steamer

Fill a pot with 1–2 inches (2.5–5 cm) of water and place a steamer basket or rack inside. Cover and bring the water to a boil over high heat, then reduce to low to maintain a gentle simmer. Aim for steaming water around 185–195°F (85–90°C)—you want steady steam, not aggressive bubbling that can make the custard puffy and bubbly.

Step 2: Warm the broth

Warm 1 1/2 cups (360 ml) broth to about 110–120°F (43–49°C). It should feel warm but not hot. Warm liquid blends more smoothly with eggs and helps the custard steam evenly.

Step 3: Mix the eggs gently (avoid foam)

Crack 4 large eggs into a bowl. Using chopsticks, a fork, or a whisk, beat gently until the yolks and whites are fully combined, but try not to whip in lots of air. Stir in the warm broth, 1/4 tsp kosher salt, and 1/8 tsp white pepper until evenly mixed.

If you see lots of bubbles on top, let the mixture sit for 2 minutes so bubbles can rise and pop.

Step 4: Strain for ultra-silky texture

Set a fine-mesh sieve over a large measuring cup or bowl and strain the egg mixture through it. This removes any stringy egg bits and helps guarantee a smooth, custardy finish.

Step 5: Portion and cover

Divide the strained mixture evenly among 4 ramekins (about 6 oz / 180 ml each). Cover each ramekin tightly with foil. This keeps condensation from dripping onto the surface and creating pits or bubbles.

Step 6: Steam low and slow until just set

Place the covered ramekins in the steamer. Cover the pot with the lid and steam over low heat for 12–14 minutes. Check at 12 minutes: the custard should look mostly set with a slight jiggle in the center when you gently tap the ramekin.

If using a thermometer, the center should reach 160°F (71°C) for food safety. If it’s still very liquid, steam in 1–2 minute increments until set.

Step 7: Rest, garnish, and serve

Turn off the heat and let the ramekins rest (still covered) for 2 minutes. Carefully remove the foil (watch for hot steam). Drizzle each custard with a little soy sauce (about 1/2 tsp per ramekin) and toasted sesame oil (about 1/4 tsp per ramekin). Finish with sliced scallions and serve warm.

Pro Tips

• Keep the steam gentle: A hard boil is the #1 cause of bubbly, spongy custard. Low heat and steady steam give you that silky set.
• Use the right ratio: This recipe uses 1 part egg to 1.5 parts liquid (4 eggs to 1 1/2 cups broth) for a tender, spoonable custard.
• Strain and cover: Straining improves texture; covering prevents condensation craters.
• Don’t overcook: Pull it when it’s just set with a small jiggle. Oversteaming makes the custard weep and turn grainy.
• Season lightly inside, finish on top: Keeping soy sauce mostly as a finishing drizzle helps the custard stay pale and clean-tasting.

Variations

• Japanese-style chawanmushi: Replace broth with 1 1/2 cups (360 ml) dashi. Add a few thin slices of shiitake and small pieces of cooked chicken or shrimp to each cup before pouring in the egg mixture.
• Extra-comforting ginger: Add 1 tsp finely grated ginger to the broth before mixing, and top with scallions and a tiny pinch of white pepper.
• Spicy-sesame finish: Add 1 tsp chili crisp or chili oil over the top right before serving (in addition to, or instead of, sesame oil).

Storage & Make-Ahead

Steamed egg custard is best freshly made while warm and silky. If you have leftovers, cool to room temperature for no more than 1 hour, then cover and refrigerate for up to 2 days. Reheat gently: steam on low until warmed through, about 6–8 minutes, or microwave at 50% power in 30-second bursts to avoid overcooking. For make-ahead, you can mix and strain the egg-broth mixture up to 12 hours ahead, refrigerate covered, then stir gently before pouring and steaming.

Nutrition (per serving)

Approximate (1 of 4 servings, including soy sauce and sesame oil): 140 calories, 10 g protein, 10 g fat, 2 g carbs, 1 g sugar, 0 g fiber, 520 mg sodium.