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prep time
15 min
cook time
12 min
ready time
27 min
Keto Chinese Steamed Egg Custard
The most delicious recipes are the simplest. Chinese Steamed Egg Custard has a few basic ingredients: egg and water. The finished custards are topped with a drizzle of tamari and sesame seed oil. The result? A super-silky custard that is subtle in flavor, but packs a big punch of flavor with the tamari and sesame oil. It is very crave-able. If you don’t have a steamer, you can use a shallow pan filled with a couple of inches of water and place the ramekins directly into the water.
What toppings do I use for egg custard?
Traditionally, soy sauce (or tamari) and sesame seed oil drizzled on top as well as chopped chives or sliced scallions. Additionally, you can add hot chili oil or some ground shrimp or meat.
Can I use something other than water?
Yes, instead of water, feel free to replace it 1:1 with chicken broth or stock.
Do I need to cover each ramekin with foil?
Yes, covering them with foil will prevent excess water from dripping inside the ramekins and ruining the texture of the egg during the steaming process.
Net Carbs
0.7 g
Fiber
0 g
Total Carbs
0.7 g
Protein
6.4 g
Fats
5.9 g
84 cals
#1 Low Carb & Keto Diet App Since 2010
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Ingredients
Raw Egg
4 large
Water
8 fluid ounce
Coarse Kosher Salt by Morton
¼ tsp
White Pepper, Ground
⅛ teaspoon
Chives
1 tablespoon
100% Pure Sesame Seed Oil by Imperial Dragon
½ teaspoon
Tamari Sauce
1 teaspoon
Recipe Steps
steps 6
27 min
Step 1
Prepare a steamer by boiling a couple of inches of water in a stockpot. Do not set the steamer on top of the pot yet. This will keep the steamer cool so you can load it with ramekins later on. Set aside four 4 oz ramekins.Step 2
Crack eggs into a 2 cup measuring cup. Whisk them with a fork to break up the eggs. Check to see the volume of the eggs. Whatever the volume of the eggs are you will want the same amount of water. The recipe says 1 cup in the recipe above, but measure your water based on the volume of eggs.Step 3
Pour the whisked eggs into a medium-sized mixing bowl. Add equal parts of water. Whisk together. Add the white pepper and kosher salt. The recipe states ⅛ tsp white pepper, but most likely you will need only a pinch as white pepper is very strong.Step 4
Place a fine-mesh strainer over the first ramekin and pour the egg mixture through it. This will help to remove any clumps for the smoothest, silkiest custard. Repeat with all the ramekins.Step 5
Cover each ramekin with tin foil to prevent excess water from dripping onto the ramekins. Place them into the steamer. You may need to use multiple steamer baskets layers on top of one another.Step 6
Place the steamer with the lid on over the boiling pot of water. Cook for 12 minutes. Remove the foil and add thinly sliced chives, soy sauce, and sesame seed oil to each. Serve hot!
Comments
ckfoltz 4 years ago
My obsession now! When I want a sweet version I put a Tbls of butter after it is cooked and also add Saigon cinnamon and monk fruit sweetener.
bnico 4 years ago
Anyone make this in the IP? Suggestions for time?
Fayvorite21 3 years ago
6 mins in the instant pot but don't forget to foil the top of you ramekin or bowl tightly
hevans0626 4 years ago
I do not have a steamer. What are my options?
ckfoltz 4 years ago
I have one of those inexpensive 8 slice stainless steel apple cutters that I place in the bottom of my cast iron skillet, place the bowl on top of it and then cover with a rounded lid, cook for 6 minutes and voila!! Love this way of cooking eggs!!!
Bethynopockets 4 years ago
Place directly in a shallow pot to cook, see instructions in introduction above.
Zaharabeauty 4 years ago
Sounds delicious!