This is absolutely the silkiest steamed egg custard I’ve ever eaten! The method is super simple, and it takes just over 20 minutes from start to finish.
It’s healthy, with no additives, and the best part? My kids adore it—every time I bring it to the table, it’s gone in seconds.
Honestly, I always have to use at least two small ceramic pots to steam the eggs—my two kids love to claim their “own” bowl.
One pot per child avoids any squabbles and keeps everyone happy.
I personally use three small lidded ceramic pots (sometimes making an extra one for myself), but you can also steam it in one large bowl.
As you can see in the image, I steamed the eggs in a single container.
You don’t even need a lid—I’ve tested it myself, and the custard still comes out smooth and completely hole-free.
What sets this method apart from regular steamed eggs is that I use boiling water the whole way through!
Yes, you heard that right—freshly boiled water. Trust me on this little trick—even beginners won’t fail.
Many people say the egg-to-water ratio has to be exact, somewhere between 1:1 and 1:1.5, but honestly, there’s no need to measure precisely.
Just eyeball it: pour the water gradually while stirring until the egg mixture looks smooth and glossy. It’s fine if it’s slightly thin; you don’t need to stress over exact numbers—going by feel works perfectly.
Since my first successful attempt using boiling water, I’ve made this countless times, and it gets easier each time. This method skips all the complicated steps while giving you a custard as smooth as pudding. Perfect for a kid-friendly breakfast or a light snack for yourself!
Why You’ll Love This Recipe
- Silky texture – The custard is incredibly smooth, with no holes, thanks to the use of boiling water.
- Fast and simple – From cracking eggs to serving, it only takes 15 minutes.
- Family-friendly – Loved by both kids and adults; perfect for breakfast or a light snack.
- Nutritious and light – Locks in the eggs’ nutrients while keeping flavors clean and fresh.
- No-fail recipe – Even beginners can achieve professional-looking results.
Ingredients and Substitutions
- Eggs – I recommend using fresh, medium-sized eggs. Fresh eggs make the steamed custard extra tender and silky.
- Salt – Just a pinch is enough to bring out the flavor. Adjust according to your taste.
- Boiling water – Using boiling water is the secret to achieving a smooth, hole-free custard. I usually pour slowly and stir quickly for best results.
- Light soy sauce – Adds umami and seasoning. If you don’t have light soy sauce, steamed fish soy sauce works as a great substitute.
- Sesame oil – A few drops give a lovely aroma; optional if you prefer a cleaner taste.
- Chopped green onions – Sprinkled on top for garnish and a hint of freshness. Optional.
How to Make Silky Steamed Eggs with Boiling Water
Prepare steamer and pots: Fill a steamer with water and bring it to a boil. Wash your small ceramic pots and set aside.
Beat the eggs: Crack 2 eggs into each pot (3 pots total) and add a pinch of salt.
Add boiling water and mix: Slowly pour in the boiling water (egg-to-water ratio 1:2–1:2.4). Quickly stir the mixture so the eggs and water fully combine.
Skim off foam: Use a spoon to gently remove any foam on the surface. This is key to achieving a custard without holes.
Steam: Cover each pot with a lid to lock in moisture and nutrients. Place the pots in the steamer and steam on high for 10–12 minutes.
Season and serve: Once steamed, remove the pots carefully. Drizzle each with 1 tablespoon light soy sauce, add a few drops of sesame oil, and sprinkle with chopped green onions. Serve immediately.
Tips & Tricks
The Water Must Be Boiling: Do not use warm or hot water from the tap. It must be freshly boiled to properly interact with the egg proteins. This step is non-negotiable for the perfect texture.
Mix Vigorously After Adding Water: The few seconds of rapid stirring after adding the boiling water are critical. It ensures the egg is evenly heated and mixed, preventing streaks or curds.
Steaming time: Adjust depending on the size of your containers. Over-steaming can make the custard tough and watery.
Frequently Asked Questions
Why is my steamed egg custard full of holes (like a sponge or honeycomb)?
This is caused by two main issues: 1) Not skimming the foam from the surface of the mixture before steaming. The bubbles in the foam become holes when cooked. 2) Steaming at too high a heat. The violent boil agitates the custard as it sets. Always skim and use a steady simmer.
Can I make this in one large bowl instead of individual servings?
Yes, absolutely. Use a wider, shallow heatproof dish. You will need to increase the steaming time to 15-18 minutes. Check for doneness by gently shaking the dish; the center should be just set with a slight wobble.
Pudding-Like Steamed Egg Custard That Kids Love
Ingredients
- 6 medium eggs
- A pinch of salt
- 300–450 ml boiling water
- 3 tablespoons light soy sauce
- A few drops of sesame oil
- A small amount of chopped green onions
Instructions
- Prepare steamer and pots: Fill a steamer with water and bring it to a boil. Wash your small ceramic pots and set aside.
- Beat the eggs: Crack 2 eggs into each pot (3 pots total) and add a pinch of salt.
- Add boiling water and mix: Slowly pour in the boiling water (egg-to-water ratio 1:2–1:2.4). Quickly stir the mixture so the eggs and water fully combine.
- Skim off foam: Use a spoon to gently remove any foam on the surface. This is key to achieving a custard without holes.
- Steam: Cover each pot with a lid to lock in moisture and nutrients. Place the pots in the steamer and steam on high for 10–12 minutes.
- Season and serve: Once steamed, remove the pots carefully. Drizzle each with 1 tablespoon light soy sauce, add a few drops of sesame oil, and sprinkle with chopped green onions. Serve immediately.
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