Silky Steamed Egg Custard

Silky Steamed Egg Custard
Cooking time

25 minutes


82 Kcal per person

Ingredients (for 4 servings)
  • Eggs

    2(60g each)

  • Chicken stock or dashi stock


  • Kadoya roasted sesame oil

    2 teaspoons

  • Soy sauce

    2 tablespoons

  • Fried shallots and chopped green onion to garnish

  • Whisk eggs with stock.

  • Strain egg mixture into heat proof bowl to remove clumps and bubbles.

  • Skim off any bubbles from the top of the egg mixture.

  • Cover bowl with clingwrap. Poke some holes using a fork. This is to prevent water droplets to ensure smooth silky egg.

  • Bring steamer to boil and reduce heat to medium.

  • Carefully place egg mixture into the steamer. Cover with lid and steam for 20 minutes or until egg is set. Shallower dish will set faster.

  • When set, remove from steamer, remove cling wrap and drizzle on sesame oil and soy sauce.

  • Garnish with fried shallot and chopped scallion.

  • Serve immediately.

Products used in this recipe
Roasted Sesame Oil

Roasted Sesame Oil

Roasted sesame oil gives rich, flavorful nutty taste to your dishes.

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