Steamed Egg White Custard Recipe

Gather ’round, culinary adventurers, because today we’re diving headfirst into the art of crafting the most ethereal, silky steamed egg white custard that’ll have you questioning why you’ve ever settled for a boring breakfast scramble. Prepare to be amazed by how a little steam and a touch of patience can transform simple ingredients into a luxurious bowl of comforting goodness.

Steamed egg white custard is the epitome of simplicity and elegance. With only a handful of ingredients, the dish produces such a delicate texture and profound flavor that it baffles the mind.

Egg whites, water, and a hint of seasoning come together in an otherworldly transformation that any decent home cook should be capable of mastering. The custard is a divinely light low-calorie high-protein option, perfect for a light lunch or snack.

If you must serve it with something, I suggest a few doffed scallions and a drizzle of sesame oil.

Steamed Egg White Custard Recipe Ingredients

• Egg Whites: High in protein; low in calories and cholesterol.
• Water: Essential for hydration; no calories.
• Salt: Enhances flavor; use in moderation for health.
• White Pepper: Adds mild heat; rich in antioxidants.
• Sesame Oil: Provides nutty flavor; contains healthy fats.
• Scallions: Low in calories; offer vitamins A and C.
• Soy Sauce: Adds umami taste; use low-sodium for health.

Steamed Egg White Custard Recipe Ingredient Quantities

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• 4 large egg whites
• 1 cup water
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 teaspoon sesame oil (optional, for flavor)
• Chopped scallions for garnish (optional)
• Soy sauce for serving (optional)

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How to Make this Steamed Egg White Custard Recipe

1. In a mixing bowl, using a gentle motion, combine the 4 large egg whites so that they are mixed together but not yet whipped into a frothy state.

2. Slowly incorporate 1 cup of water into the egg whites, whisking at a low speed until the mixture is thoroughly combined.

3. Stir in 1/4 teaspoon salt and 1/8 teaspoon white pepper, ensuring even distribution.

4. Pour the egg white mixture through a fine sieve into a heatproof bowl to eliminate any lumps or bubbles. This should be done in a way that creates as few disturbances to the milk foam as possible. Sifting through the mixture gives it a nice, frothy consistency.

5. Plastic wrap or a plate should cover the heatproof bowl; this is to keep water from dripping into the custard while it steams. If that sounds like a lot of steps to set up for steaming something, just know it isn’t as complicated as it seems—plus, the custard has a really nice texture that would be hard to achieve with any sort of baked egg, partly because baking tends to dry out the egg. You could also accomplish something similar in a microwave. The problem with that is timing; in my experience, custards are either baked or steamed.

6. Place a pot of water on the stove and heat it until it reaches a gentle simmer. You want the pot to contain enough water to produce a good amount of steam, but you definitely don’t want that steam to escape into the atmosphere; you want it to go into your steaming bowl.

7. Put the bowl with the lid on it into the basket of the steamer, which is located above the simmering water. Steam it at a medium-low heat for around 10-15 minutes, watching very carefully, because this is a delicate cooking method, until the custard is set. (Firm but not rubbery; you can cut it with a spoon and it holds together. If it jiggles, steam another 2-3 minutes.)

8. Remove the bowl from the steamer with care and allow it to cool for a short time.

9. If desired, drizzle 1 teaspoon of sesame oil over the custard to add flavor.

10. Top with chopped scallions and provide soy sauce on the side, if desired. Serve as soon as possible and while warm.

Steamed Egg White Custard Recipe Equipment Needed

Sure, here’s the list of kitchen equipment and utensils needed for the recipe:

1. Mixing bowl
2. Whisk
3. Measuring spoons
4. Fine sieve
5. Heatproof bowl
6. Plastic wrap or plate (for covering the bowl)
7. Pot (for simmering water)
8. Steamer basket
9. Stove
10. Spoon (for testing and serving)

FAQ

• Can I use whole eggs instead of egg whites?Indeed, using entire eggs yields a custard that is not only richer in taste but also denser in texture. If you desire a custard that is lighter, use only egg whites.
• How do I avoid bubbles in the custard?Combine the components gently, and before the incubation of the air, strain the combined matter through a fine sieve. What comes through should be entirely smooth and devoid of any texture. If you have any air bubbles suspended in the mixture, they’re sure to be very visible once the finished product comes out of the steamer. The next step is to place the mixture into molds and steam for roughly one hour.
• What if I don’t have a steamer?You can create a DIY steamer by putting a heatproof plate on a rack in a pot with a little bit of water at the bottom. Then, just cover the whole thing and let it steam.
• Can I add other seasonings?Certainly! You can add ginger, garlic, or even a little rice vinegar for extra depth of flavor.
• How do I know when the custard is done?The custard must be set but still slightly wobbly in the middle. A toothpick inserted must come out clean.
• Can I make this in advance?Certainly, you can prepare it beforehand and chill it, but warmth is where it’s at for serving this dish. Reheating instructions: Do it with a light touch so as not to overdo the cooking on your second run.
• Is there a way to make it vegetarian or vegan?To prepare this dish as a vegetarian meal, skip the optional soy sauce or replace it with a vegetarian substitute. For a vegan version, use a substitute for egg whites that is plant-based and sufficient to bind the ingredients together, and adjust the cooking time so that your meal is ready to eat.

Steamed Egg White Custard Recipe Substitutions and Variations

Liquid: Use chicken or vegetable broth instead of water for extra flavor.
Black pepper: Use it instead of white pepper; however, bear in mind that black pepper is much more peppery than white, which may affect the overall taste of the dish.
When it comes to sesame oil, you have options. If you want to stick with a nut/seed oil, there are several to choose from: walnut oil, hazelnut oil, or sunflower seed oil (my personal favorite). You could also use a flavored oil, like truffle oil, for a truly gourmet experience.
Chopped scallions: Chopped chives or cilantro makes a great alternative garnish.
Soy sauce: Gluten-free substitutes are tamari or liquid aminos.

Pro Tips

1. Room Temperature Eggs Before starting, ensure the egg whites are at room temperature. This helps them mix more smoothly with the water, creating a more uniform custard texture.

2. Gentle Whisking When mixing the egg whites and water, use a gentle, folding motion rather than vigorous whisking. This prevents incorporating too much air, which could lead to an uneven cook and texture.

3. Bubble Elimination Tap the bowl lightly on the counter before steaming to bring any remaining bubbles to the surface. This helps in achieving a silky smooth custard.

4. Steamer Lid Care Place a clean kitchen towel under the steamer lid to absorb excess steam. This prevents water droplets from falling onto the custard, ensuring the surface remains smooth and consistent.

5. Flavor Infusion Try infusing the water with sliced ginger or a piece of star anise during steaming. This can subtly enhance the flavor profile of the custard without overpowering its delicate taste.