Chinese Steamed Egg
Silky, savory steamed egg custard with a glossy soy-sesame sauce—so smooth it barely needs a spoon, let alone chewing.
4 · Pureed
Completely smooth and thick enough to hold its shape on a spoon, but soft enough to need no chewing. Should never be sticky, lumpy, or stringy.
Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 4 (Pureed) — smooth purée, no chewing — the texture standard used in dysphagia care and soft diets.
See all texture levelsIngredients
- 2 Eggs
- 3/4 cup Water
- 1/2 tsp Chicken powder
- 1/4 tsp Salt
- 1 tbsp Soy sauce For the sauce
- 1 tsp Sesame oil For the sauce
- 1/2 tsp Sugar For the sauce
Instructions
Whisk together the eggs with the water, chicken powder, and salt.
Strain the mixture into a bowl. Make sure there aren't any air bubbles left — if there still are, you can pop them with a lighter or scoop them out with a spoon.
Cover with plastic wrap, poke a few holes, and steam for 15 minutes. The custard should be just set and wobble gently in the center.
In the meanwhile, make a simple sauce using the soy sauce, sesame oil, and sugar.
Using a small knife, slice a pattern into the steamed egg, pour the sauce on top, and serve.
Serving Tips
Important Guidance
- The scallion garnish this dish is usually finished with has been left out, because the custard is graded Level 4 and scallion shreds are not. If you add any topping back for someone on an unrestricted diet, strain the sauce first so no crispy chili oil bits come with it.
- Straining the raw egg mixture in step 2 is what makes the set custard completely smooth. Don't skip it.
- Steam gently. Overcooked egg custard turns rubbery and weeps liquid, which creates a thin runny layer that is riskier to swallow than the custard itself.
- Serve warm rather than hot — the custard holds heat well and can scald.
Nutrition Facts
Per serving, calculated from the listed ingredients (recipe makes 2 servings). Assumes the full quantity of sauce is eaten.
Dietary Notes
Naturally gluten-free if you use tamari in place of soy sauce. Very high in sodium — see the nutrition note below before serving to anyone on a sodium-restricted diet.