Steamed Egg Custard
By Sho @ Hungry for Thai
on
Jan 17th 2025 
Updated: Apr 19th 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.
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Table of Contents
Steamed Egg Custard is an easy-to-eat egg dish perfect for kids, from toddlers to older children.
This version is quick, uses just a few ingredients, and provides great energy.
The recipe shared today will show you how to make steamed eggs that are smooth, bouncy, and perfectly seasoned—sure to be a hit with the little ones! Ready to get started?
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.
Why You’ll Love This Steamed Egg Custard Recipe 🩷
🕒 Quick & Easy – Takes less than 20 minutes from start to finish.
🍲 Versatile – Enjoy it sweet or savory, with endless flavor options.
👶 Kid-Friendly – Soft texture makes it perfect for kids and seniors.
🌱 Healthy & Light – Low in calories yet high in protein.
🎉 Great for Any Meal – Ideal as a side dish, light snack, or part of a larger meal.
How to Cook Steamed Egg Custard
- Mix the Eggs: Crack 2 eggs (100 ml) and whisk with 150 ml water (1:1.5 ratio). Add light soy sauce and oyster sauce.
- Strain & Steam: Strain 3 times, skim bubbles, and cover with foil. Steam for 10-15 mins over medium heat.
- Prepare Topping: Pound garlic, coriander root, and white pepper. Sauté with minced pork and season.
- Assemble: Top the smooth custard with cooked pork, fried shallots, and fresh coriander. Enjoy! 😋
This Steamed Egg Custard is a Thai-style steamed egg custard that’s silky, smooth, and often seasoned with light soy sauce and a bit of oyster sauce.
It’s similar to Japanese chawanmushi but has a slightly bolder, savory flavor. It’s usually topped with minced pork, fried garlic, or fresh herbs.
Perfect as a side dish or light meal!
Love my silky smooth Steamed Egg Custard? 🍮✨ Its delicate silky texture makes it the perfect ending to a hearty breakfast or brunch.
If you enjoy transforming simple eggs into something special, you’ll also love these spinach egg bites.
They’re both an easy and delicious way to take your favorite eggs to the next level.
FAQs
Use a low, steady heat while steaming to avoid curdling. Cover the bowl with foil to prevent excess moisture.
Absolutely! Use plant-based alternatives instead of minced pork.
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
92 cal
Fat
175 cal
Carbs
36 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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