Chinese Steamed Eggs (Silky Savory Egg Custard)
Smooth, silky steamed egg custard made with just a few ingredients. A gentle, savory dish that sets soft and tender for little spoons.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 3 large egg
- 150 ml water10.14 tbsp water
- 150 ml chicken stock, low-sodium10.14 tbsp chicken stock, low-sodium
- 5 ml sesame oil1.01 tsp sesame oil
- salt (to taste), for over-1s and adults
- scallion (for serving), finely sliced
Steps
Mix the Eggs
- Crack the eggs into a large bowl and beat well for about 1 minute until smooth and fully combined.
- Measure out an equal volume of water and an equal volume of chicken stock, then whisk both into the beaten eggs.
- Whisk in the sesame oil until the mixture is smooth and evenly blended.
- Pour the egg mixture through a fine-mesh strainer into a shallow heatproof dish or divide between four ramekins.
Steam and Serve
- Bring water to a boil in a steamer, then set the dish inside, cover, and steam over high heat for 3 minutes.
- Turn off the heat and keep the lid firmly closed, letting the eggs stand for 14 minutes until just set and silky.
- Lift out the dish and scatter the scallions on top. For over-1s and adults, you can add a pinch of salt to taste.
Nutrition
- Calories
- 66
- Protein
- 5g
- Fat
- 4g
- Carbs
- 1g
Tips by age
Make the base with water only or unsalted stock and no added salt. The custard is naturally silky, so offer small soft spoonfuls and skip the scallion garnish.
Choking safety: Leave out the scallion at this age and make sure the custard is soft and lump-free.
Keep it unsalted and use low-sodium stock. Cut the set custard into small soft pieces for self-feeding or offer on a pre-loaded spoon. Omit or finely mince the scallion.
Choking safety: Finely mince or omit the scallion so there are no stringy pieces.
Serve unsalted with low-sodium stock, cut into bite-size soft pieces. A light sprinkle of finely sliced scallion is fine if your child is used to it.
Serve the custard cut into bite-size pieces. Keep salt out of the base and use low-sodium stock to limit sodium for this age.
Serve as written in soft scoops or small pieces. You can add a tiny pinch of salt to taste at the table if you like.
Serve as written. Older kids can enjoy a slightly larger portion with a little extra scallion on top.
Serve as written, with a pinch of salt to taste if desired. This pairs well with rice or steamed vegetables as part of a fuller meal.
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