Steamed Egg Custard
By Sho @ Hungry for Thai
on
Jan 17th 2025 
Steamed Egg Custard, inspired by a traditional Japanese dish, has become a popular choice in Thai cuisine, appreciated for its versatility and variety of fillings such as shrimp, ginkgo nuts, shiitake mushrooms, and spring onions.
Table of Contents
What you'll need
- Eggs – Used as the main base for the custard, creating a soft and smooth texture.
- Water – Added to the eggs in a specific ratio for a delicate and creamy consistency.
- Light Soy Sauce – Enhances the overall flavor with a savory touch.
- Oyster Sauce – Adds depth and a subtle sweetness to the dish.
- Cooking Oil – Used for sautéing the aromatic ingredients and pork.
- Minced Pork – Provides a savory and hearty topping for the steamed egg.
- Garlic – A key aromatic, adding fragrance and flavor when sautéed.
- Coriander Root – Used with garlic and pepper as a traditional Thai aromatic trio.
- Pepper – Adds a mild spicy kick and complements the aroma.
- Fried Shallots (optional) – A crispy garnish that adds texture and aroma.
- Coriander Leaves (optional) – Used for garnish to add a fresh and vibrant touch.
Steamed egg custard can be a vegetarian dish; you don’t have to add any meat as a topping. You can enjoy steamed egg custard on its own, or you can add some vegetables to the egg mixture before steaming, turning it into stuffed steamed egg custard!
Steamed Egg Custard
Prep time
5 minutes
Cook time
25 minutes
Serves
1
Ingredients
Steps
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Cooking Steamed Egg Custard:
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Crack the eggs into a bowl. In this case, use 2 eggs, which measure about 100 ml; you will need 150 ml of water. Eggs to water = 1:1.5
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Whisk the eggs and water until well combined. Season with light soy sauce and oyster sauce.
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Strain the mixture three times for the smoothest texture. Skim off any bubbles.
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Cover the bowl with foil before steaming for 10-15 minutes to prevent water droplets from falling onto the surface. Use medium to medium-high heat for steaming.
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While waiting, pound the garlic, coriander root, and white pepper into a paste (known as "Three Friends" in Thai cuisine).
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Heat a pan, add oil, and sauté the aromatic paste until fragrant.
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Add the minced pork and stir until cooked through.
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Season with light soy sauce and oyster sauce. Adjust the flavor to taste and set aside.
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After steaming, the egg custard should have a smooth, bouncy surface. Top with the cooked pork mixture, fried shallots, and fresh coriander leaves for garnish.
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Nutritional info
% of daily valueCalorie Breakdown
Protein
93 cal
Fat
174 cal
Carbs
41 cal
Tips
- Make sure not to steam it for too long, as we want the texture to be slightly bouncy and not too dry.
- Even when using a larger quantity of eggs, the cooking time remains the same. You can steam it in a single large container or in several smaller ones, making it perfect for parties.
- When pouring the egg mixture into the container for steaming, avoid filling it to the top. Leave some space for the custard to rise during steaming, preventing it from sticking to the foil cover.
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