Steamed Savory Egg Custard

Source: Easy Family Recipes from a Chinese-American Childhood by Ken Hom

2 tsp light soy sauce

1 tsp Shaoxing rice wine or dry sherry

1 tsp toasted sesame oil

1/4 tsp salt

4 eggs, beaten

1 1/2 cups homemade chicken stock or reduced fat canned broth

Vegetable oil to coat dish

2 tablespoons oyster sauce, thinned slightly with warm water

Finely chopped scallions and/or thinly sliced shiitake mushrooms


Thouroughly mix together the soy sauce, rice wine, sesame oil, salt, eggs, and chicken stock. Rub a heatproof shallow bowl or large ramekin with oil and then pour in the egg mixture. Garnish with mushrooms and scallions.

Set up a steamer, or put a rack into a wok or deep pan, and fill with 2 inches of water. Bring the water to a boil over high heat. Carefully lower the bowl into the steamer or onto the rack. Turn the heat to low and cover the wok/pan/steamer tightly. Steam gently for 15 minutes, or until the custard has set.

Remove the custard and drizzle oyster sauce over the top. Serve immediately with rice.