If you have ever wondered how to create a silky, melt-in-your-mouth egg dish that sings with delicate umami flavors, you’re in for a treat with this Cantonese Style Savoury Steamed Egg Custard Recipe. This treasure of Cantonese cuisine masterfully combines the subtle sweetness of eggs with the rich, briny notes from dried scallops and shrimp. Its smooth, custard-like texture feels like a comforting hug on a plate, perfect for a light side or a warm, soothing snack any time of day.
Ingredients You’ll Need
What’s truly magical about this Cantonese Style Savoury Steamed Egg Custard Recipe is how just a handful of humble ingredients come together to create something extraordinary. Each element plays a vital role: eggs deliver silkiness, dried seafood layers in deep flavor, and water ensures the perfect custard consistency.
- 2 large eggs: The foundation of our custard, providing richness and that signature smooth texture.
- 20g dried scallops: Impart a wonderful natural sweetness and oceanic aroma that elevates the entire dish.
- 20g dried shrimp: Adds a savory punch and umami depth, essential to authentic Cantonese flavor.
- About 150ml water: Using water at 1.5 times the volume of the eggs keeps the custard tender and wobble-perfect.
- Salt to taste: Enhances all the flavors without overpowering the subtlety of the custard.
How to Make Cantonese Style Savoury Steamed Egg Custard Recipe
Step 1: Prepare Your Dried Seafood
Start by giving your dried scallops and shrimp a quick rinse to remove any surface impurities. Next, soak them in fresh water overnight in the fridge—you want to rehydrate and extract their flavor. If you’re short on time, steep them in boiling water for 30 minutes instead; either method works to infuse the water with that precious seafood essence.
Step 2: Set Up Your Steamer and Arrange Ingredients
Find a shallow dish that can fit comfortably on your steaming rack. After your dried scallops have softened, gently tease apart their fibers to maximize flavor release. Layer these dried scallops and shrimp evenly on the bottom of the dish—this will create a flavorful base that the custard will steam over.
Step 3: Beat the Eggs and Mix with Seafood Water
Bring the soaking water to a boil, then use it to beat your eggs—this step is key because the seafood-infused water carries all the savory notes. If you need to, add extra water so the total volume is about double the eggs; this keeps the custard light and tender. Strain the egg mixture through a fine mesh sieve to ensure an ultra-smooth custard texture.
Step 4: Steam the Custard to Silky Perfection
Pour your strained egg mixture gently over the dried seafood in the dish. Cover it up to prevent condensation from dripping onto the custard, then steam over high heat for just 30 seconds—enough to see the color change to pale yellow. Turn off the heat but keep the lid on, letting the custard rest undisturbed for 10 minutes so it can set into that perfect silky custard.
How to Serve Cantonese Style Savoury Steamed Egg Custard Recipe
Garnishes
This custard brings its own delicate flavor, but a sprinkle of finely chopped scallions or a drizzle of light soy sauce can add a fresh, aromatic boost. For a little heat, a few slices of fresh chili elevate the dish without stealing the show.
Side Dishes
Pair this steamed egg custard with simple steamed white rice or congee for a comforting meal. It also works beautifully alongside stir-fried greens or tofu dishes, adding a silky, protein-rich contrast to the crunch and earthiness of vegetables.
Creative Ways to Present
For a charming touch, serve the custard in individual porcelain bowls, each with a tiny seafood topping visible beneath the custard surface. You could also make small, bite-size portions in ramekins to turn this usually subtle dish into a delightful appetizer at dinner parties.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind, the custard’s texture is at its best fresh, but gentle refrigeration helps preserve flavor without toughening the delicate custard.
Freezing
Freezing steamed egg custard is not recommended, as the texture tends to break down when thawed, losing that velvety smoothness that makes this dish so special. It’s best enjoyed fresh or refrigerated within a short time.
Reheating
Reheat gently by steaming again over low heat—you want to warm it through without cooking it further. Avoid microwaving if possible, as this can cause uneven heating and a rubbery texture. A steam bath is your best friend to keep all that luscious silkiness intact.
FAQs
Can I use fresh scallops and shrimp instead of dried?
Fresh seafood won’t impart the same concentrated umami flavor as dried scallops and shrimp, which have that rich, aged taste essential for authenticity. You can use fresh as a substitute but consider adding a bit of fish sauce or oyster sauce to mimic some of that depth.
What if I don’t have a steamer rack?
No problem! You can fashion a makeshift rack by placing a heatproof plate or ramekins inside a large pot with a small amount of water below, making sure the dish isn’t touching the water. Cover tightly and steam carefully on low to medium heat.
Why do I need to strain the egg mixture?
Straining ensures there are no lumps or bubbles, creating an ultra-smooth custard that is silky to the palate. It’s a simple step that makes all the difference in texture, so don’t skip it.
Can I add other flavors or ingredients?
While traditional Cantonese Style Savoury Steamed Egg Custard Recipe stays simple, feel free to experiment with small amounts of finely chopped mushrooms or a light scatter of chopped herbs. Just don’t overwhelm the delicate custard’s clean flavors.
What is the best ratio of water to eggs?
The typical ratio is about 1.5 times the volume of the eggs in water, which creates a custard that is soft but not watery. Adjusting this can make your custard firmer or more delicate depending on your preference.
Final Thoughts
This Cantonese Style Savoury Steamed Egg Custard Recipe is a brilliant example of how simplicity, patience, and quality ingredients come together to create unforgettable home cooking. It’s comforting, elegant, and surprisingly easy to prepare. I hope you’ll try making this silky custard—it’s a little slice of Cantonese culinary magic that brings warmth and joy to any meal.
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Cantonese Style Savoury Steamed Egg Custard Recipe
- Prep Time: 10 minutes (plus overnight soaking if using)
- Cook Time: 10-15 minutes total (including steaming and resting time)
- Total Time: 10 minutes active + overnight soaking or 45 minutes with boiling soak
- Yield: Serves 2 as a side dish 1x
- Category: Side Dish
- Method: Steaming
- Cuisine: Chinese (Cantonese)
Description
This Cantonese Style Savoury Steamed Egg Custard is a silky, delicate dish featuring eggs steamed with dried scallops and shrimp, infused with savory umami flavors. Served as a side dish, it offers a smooth texture and subtle seafood aroma, perfected through a gentle steaming technique that ensures a custard-like consistency.
Ingredients
Egg Mixture
- 2 large eggs
- About 150ml water (or 1.5 times the volume of the eggs, plus extra as needed)
- Salt to taste
Seafood
- 20g dried scallops
- 20g dried shrimp
Instructions
- Prepare the dried seafood: Give the dried scallops and shrimp a quick rinse to remove any surface impurities. Soak them in fresh water in the refrigerator overnight to rehydrate and soften. Alternatively, steep them in boiling water for 30 minutes if short on time.
- Arrange the seafood: Set a shallow dish on a steaming rack positioned over boiling water. Gently tease apart the fibers of the dried scallops to loosen them, then lay both the dried shrimp and scallops evenly across the bottom of the dish.
- Beat the eggs and prepare the mixture: Bring water to a boil in your steaming vessel. While waiting, beat the two eggs and add the water used for soaking the shrimp and scallops into the eggs. Add extra fresh water if needed until the egg mixture is about double the volume of the eggs. Season the mixture lightly with salt.
- Strain and pour the egg mixture: Pour the combined egg mixture through a fine-meshed strainer into a clean bowl to remove any chalaza or clumps, ensuring a smooth custard texture. Then gently pour the strained egg mixture over the dried seafood in the shallow dish.
- Steam the custard: Cover the dish with a lid or foil to prevent water condensation from dripping into the custard. Steam over high heat for about 30 seconds until the edges start turning pale yellow.
- Finish cooking with residual heat: Turn off the heat after the initial steaming, keep the lid on, and let the custard sit undisturbed for 10 minutes. This gentle carryover cooking allows the custard to set perfectly without becoming tough or bubbly.
- Serve: Carefully remove the custard from the steamer and serve immediately as a savory side dish.
Notes
- Soaking dried seafood overnight yields a deeper flavor, but the quicker boiling method can be used when short on time.
- Using a fine mesh strainer before steaming is key to achieving a silky-smooth texture.
- Cover the dish during steaming to avoid water droplets disturbing the custard’s surface.
- Do not oversteam; carryover heat gently finishes cooking and prevents curdling.
- This recipe serves two as a side dish but can be easily scaled.
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