If you’ve ever craved a dish that feels like comfort in a delicate, silky form, then you are absolutely going to fall in love with this Cantonese Savory Steamed Egg Custard (With Dried Seafood). This gentle and smooth custard carries subtle umami notes from the dried scallops and shrimp, delivering a harmonious depth of flavor without overpowering the palate. It’s like a calming embrace on a plate, perfect for a cozy meal or as a stunning side that complements any stir-fry or rice dish.
Ingredients You’ll Need
One of the best things about this recipe is how straightforward the ingredients are, yet each plays a crucial role in building the texture and flavor that make this dish so special. Simple doesn’t mean boring here—the dried seafood brings a unique savory punch, while the eggs create that wonderfully silky base.
- 2 large eggs: The foundation of the custard, providing richness and silky texture.
- 20g dried scallops: Adds deep umami sweetness and a pleasantly chewy bite.
- 20g dried shrimp: Brings a savory, ocean-kissed intensity enhancing overall flavor.
- About 150ml water: Used to create the perfect custard consistency—approximately 1.5 times the volume of the eggs.
- Salt to taste: Essential to balance and enhance all the natural flavors.
How to Make Cantonese Savory Steamed Egg Custard (With Dried Seafood)
Step 1: Prepare the Dried Seafood
Start by rinsing the dried scallops and dried shrimp under cold water to remove any impurities. Then soak them in fresh water, ideally overnight in the fridge, which rehydrates the seafood and softens it for a tender finish. If you’re short on time, steeping them in boiling water for 30 minutes works well too—either way, this step brings out the rich and briny essence that defines the dish.
Step 2: Set Up Your Steaming Station
Grab a shallow dish and place it on a steaming rack above simmering water. Lightly tease the dried scallop fibers apart—it helps them infuse the custard evenly. Spread the softened dried seafood on the bottom of the dish to create that savory base that will melt into the eggs as it steams.
Step 3: Make the Egg Mixture
While the water comes to a boil, whisk the two eggs along with the soaking liquid from the shrimp and scallops. This seafood-infused water is the heart of the dish’s signature flavor. Add extra fresh water if needed to reach roughly double the volume of the eggs, which ensures your custard sets with that signature silky texture.
Step 4: Strain and Pour
Pour the egg mixture through a fine mesh strainer to catch any unwanted lumps or seafood bits, guaranteeing an ultra-smooth custard. Then gently pour the strained mixture over the dried seafood in the shallow dish. Straining may seem like an extra step, but it makes all the difference in texture.
Step 5: Steam to Perfection
Cover the dish and steam on high heat for just about 30 seconds until the custard begins to take on a pale yellow hue. Immediately turn off the heat, keep the lid on, and let it rest untouched for 10 minutes—this gentle heat carryover cooks the eggs evenly and locks in that luscious creaminess.
How to Serve Cantonese Savory Steamed Egg Custard (With Dried Seafood)
Garnishes
To elevate this simple dish, fresh garnishes like finely chopped scallions or a sprinkle of white pepper add brightness and subtle spice. A few drops of light soy sauce or fragrant sesame oil can also enhance the aromatic profile without overwhelming the custard’s delicate balance.
Side Dishes
This custard pairs beautifully with a variety of dishes. Serve alongside a plate of steamed jasmine rice and stir-fried greens, or add alongside crispy pork belly or steamed fish for a well-rounded meal showcasing different textures and flavors.
Creative Ways to Present
For a more modern twist, try serving the custard in individual ramekins, garnished with microgreens and edible flowers for a feast for the eyes as well as the palate. You can also spoon the custard over lightly toasted mantou buns, letting the custard soak in for a rich, comforting bite.
Make Ahead and Storage
Storing Leftovers
Any leftover Cantonese Savory Steamed Egg Custard (With Dried Seafood) should be stored in an airtight container in the refrigerator. It’s best enjoyed within a day or two to preserve the silky texture and fresh seafood flavors.
Freezing
This dish doesn’t freeze well because the custard’s delicate, velvety texture can become grainy upon thawing. For the best experience, enjoy it freshly steamed.
Reheating
To reheat, gently steam the custard again on low heat until warmed through. Avoid microwave reheating as it can cause the custard to curdle and lose its smoothness. The gentle steam refreshes the texture without drying it out.
FAQs
Can I use fresh seafood instead of dried scallops and shrimp?
Fresh seafood can be used, but the classic umami depth of this dish comes from dried seafood. If using fresh, expect a lighter flavor and adjust seasoning accordingly.
What if I don’t have a steamer?
You can create a makeshift steamer by placing a heatproof plate on a metal rack inside a pot with a little simmering water. Just make sure the water doesn’t touch the dish.
Why is straining the egg mixture important?
Straining removes clumps and any unwanted bits, ensuring the custard sets incredibly smooth and silky—key to authentic texture.
Can I add other seasonings or ingredients?
Yes, but keep it simple to preserve the custard’s delicate balance. A hint of white pepper or scallions works great, while stronger flavors might overshadow the dried seafood’s subtlety.
How can I tell when the egg custard is done?
The custard should be just set with a pale yellow color and a silky surface. After steaming briefly on high, the gentle resting allows the custard to finish cooking perfectly.
Final Thoughts
There’s something truly magical about the Cantonese Savory Steamed Egg Custard (With Dried Seafood) that makes you appreciate the beauty of simple ingredients treated with care. It’s creamy, soft, and infused with a delicate umami goodness that stays with you long after the last spoonful. I wholeheartedly encourage you to try making this at home—it’s a wonderful way to bring comforting Cantonese flavors to your table with minimal fuss but maximum heart.
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Cantonese Savory Steamed Egg Custard (With Dried Seafood)
- Prep Time: 10 minutes (plus overnight soaking if applicable)
- Cook Time: 10-12 minutes (includes steaming and resting time)
- Total Time: Approximately 12 minutes active time plus soaking time
- Yield: 2 servings (as a side dish) 1x
- Category: Side Dish
- Method: Steaming
- Cuisine: Chinese, Cantonese
Description
This Cantonese Style Savoury Steamed Egg Custard is a delicate and silky side dish featuring the rich umami flavors of dried scallops and shrimp steamed to a smooth custard texture. It’s a comforting, traditional Chinese dish that is both light and flavorful, perfect to accompany any meal.
Ingredients
Egg Custard Base
- 2 large eggs
- About 150ml water, or 1.5 times the volume of the eggs
- Salt to taste
Dried Seafood Soak
- 20g dried scallops
- 20g dried shrimp
Instructions
- Prepare the Dried Seafood: Rinse the dried scallops and dried shrimp quickly under running water. Place them in fresh water and soak in the refrigerator overnight. Alternatively, you can steep them in boiling water for 30 minutes if short on time. This soaking rehydrates and softens the seafood.
- Set up the Steaming Dish: On a steaming rack set over boiling water, place a shallow dish. Separate the fibers of the dried scallops by teasing them apart gently with your fingers. Then lay the dried scallops and soaked shrimp evenly on the bottom of the dish.
- Prepare the Egg Mixture: Bring water to a boil for steaming. Meanwhile, in a bowl, beat the two eggs. Add the soaking water from the dried shrimp and scallops into the eggs. If needed, add extra water to make the total liquid volume about twice the volume of the eggs. Season with salt to your taste and mix gently.
- Strain and Pour the Egg Mixture: Pour the egg mixture through a fine-meshed strainer into the shallow dish over the dried seafood. This ensures a smooth and silky texture by removing any lumps or chalazae.
- Steam the Egg Custard: Cover the dish with a lid or aluminum foil to prevent water droplets from dripping in. Steam over high heat for approximately 30 seconds or until the surface changes color to a pale yellow. Then, immediately turn off the heat, keep the lid on, and let it sit undisturbed for 10 minutes to finish cooking gently with residual steam.
- Serve: Once rested, serve the steamed egg custard immediately as a delicate and savory side dish that pairs wonderfully with rice or other dishes.
Notes
- For best texture, ensure the egg mixture is well strained.
- Do not stir the custard after steaming; letting it rest off-heat ensures a silky texture.
- You can adjust salt to your preference, as dried seafood adds natural saltiness.
- If using soaking liquid, make sure it is clean and free from grit.
- This recipe serves two as a side dish.
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