Steamed Egg Custard

Ingredients

• 2 fresh eggs
• 2 g salt
• 260 ml hot water

Method

The custard's texture hinges on gentle-cooking below 70°C; above that, the proteins seize and weep. You're aiming for a set that quivers when nudged, not a rubber disk. The ratio is critical: roughly 1 part egg to 1.5 parts liquid by volume. This dilution matters because a pure egg custard sets too fast and cracks. Salt (2 g per 260 ml water) seasons without toughening the proteins — it's aggressive enough to denature them slightly, but the surrounding liquid buffers the effect.

Crack and whisk the eggs until the yolk and white are fully homogeneous. Room temperature is fine; cold eggs don't whisk evenly. Dissolve the salt in room-temperature water first — 20–30°C is correct because hot water starts cooking the eggs on contact. Pour the salted water into the eggs in a thin stream whilst stirring in one direction (not haphazard). One-directional stirring prevents incorporating air, which would leave holes in the finished custard. If bubbles rise to the surface, skim them off with a spoon. If you have time, pass the mixture through a fine sieve; this removes any coagulated bits and stragglers, delivering an almost creamy texture.

Set up a bain-marie: a covered pot with 3 cm of water on the base. Wrap the bowl (or use a shallow dish) in foil or cover it with a plate — the seal prevents condensation dripping into the custard. Place it in the water, bring to a boil over medium heat, then drop to the lowest setting immediately. The water should maintain a gentle simmer, not a rolling boil. The custard surface will look glossy and set after about 4 minutes; it should jiggle slightly at the centre when you give the bowl a gentle shake. If it's still liquid, check again after 30 seconds — timing varies by bowl thickness and stove power. Overcooking by even a minute leaves it granular.

Turn off the heat and let it sit in the water for another minute before lifting out. Serve warm or at room temperature. A drizzle of soy sauce and sesame oil, or a sprinkle of spring onion, balances the custard's subtle savouriness. Don't chill it — condensation ruins the silken surface.