Dinner · 25 min · chinese

Steamed Egg Custard

A Chinese dinner built around eggs and warm water — on the table in 25 minutes. The macros do the talking: 8g protein, 2g carbs, and 6g fat in every 90-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 4 Eggs
• 2 cups Warm water
• 0.5 tsp Salt
• 1 tsp Light soy sauce
• 0.5 tsp Sesame oil
• 2 Scallions

Steps

1. Beat the eggs gently with the warm water and salt — warm water, not hot, and no whisk-froth. Strain through a sieve into a shallow dish.
2. Skim any bubbles from the surface. Bubbles become pockmarks; a mirror surface becomes silk.
3. Cover with foil and steam on the lowest heat 15 minutes. The custard is done when the surface trembles like jelly when nudged.
4. Drizzle with the soy and sesame oil, scatter with scallions, and serve warm.
5. Four ingredients, fifteen minutes, and a texture like savory crème caramel. The simplest dish here, and one of the best.

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