Can I use cold broth?
While warm broth is recommended for a smoother texture, you can use cold broth. Just be sure to whisk gently and strain the mixture thoroughly to remove any air bubbles.
DINNER
Silky Steamed Egg Custard with Dried Scallops and Pork
Discover the comforting embrace of this Hong Kong-inspired steamed egg custard. Its remarkably smooth texture, combined with the savory depth of rehydrated dried scallops and flavorful minced pork, creates a truly satisfying and nourishing meal, ideal for any home cook seeking a taste of tradition.
HOW TO MAKE IT
Let's cook.
01
Rehydrate the dried scallops by soaking them in 1/2 cup of warm water for at least 30 minutes, or until softened. Shred the rehydrated scallops into fine strands, reserving the soaking liquid.
02
In a bowl, whisk the eggs until well combined. Gradually add the warm chicken broth and the reserved scallop soaking liquid (strained) to the eggs, whisking gently to avoid creating too many bubbles. Season with 1/2 teaspoon of soy sauce and 1/4 teaspoon of white pepper.
03
In a separate small bowl, mix the minced pork with the remaining 1/2 teaspoon of soy sauce and 1/4 teaspoon of white pepper. Set aside.
04
Pour the egg mixture through a fine-mesh sieve into a heatproof dish (such as a ceramic bowl or pie plate) to ensure a smooth custard. Gently skim off any foam or bubbles from the surface.
05
Carefully arrange the shredded dried scallops and seasoned minced pork evenly over the surface of the egg mixture. Cover the dish tightly with aluminum foil or a plate.
06
Place the covered dish into a steamer basket over boiling water. Steam over medium heat for 12-15 minutes, or until the custard is just set but still slightly wobbly in the center. Avoid overcooking, which can lead to a rubbery texture.
07
Carefully remove the dish from the steamer. Drizzle with sesame oil and garnish with chopped scallions before serving immediately.
About This Recipe
Discover the comforting embrace of this Hong Kong-inspired steamed egg custard. Its remarkably smooth texture, combined with the savory depth of rehydrated dried scallops and flavorful minced pork, creates a truly satisfying and nourishing meal, ideal for any home cook seeking a taste of tradition.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra silky texture, ensure your broth is warm, not hot, when adding to the eggs, and strain the egg mixture thoroughly. Covering the dish prevents condensation from dripping onto the custard, keeping the surface smooth.
Easy Substitutions
You can substitute chicken broth with dashi or vegetable broth for a different flavor profile. If dried scallops are unavailable, you can omit them or use a pinch of MSG for umami, though the flavor will differ. Ground chicken or turkey can replace minced pork.
Storage & Reheating
Leftover steamed egg custard can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave until just warm to maintain its delicate texture.
Serving Suggestions
Serve this steamed egg custard hot with a bowl of plain white rice. It pairs wonderfully with simple stir-fried greens like gai lan or bok choy. For a more elaborate meal, serve it alongside a clear soup and a pan-fried fish.
Common Mistakes
1. Using cold liquid: This can lead to uneven cooking and a less smooth texture. Always use warm broth. 2. Over-whisking the eggs: Too much whisking incorporates excess air, leading to a bubbly, porous custard. Whisk gently. 3. Steaming at too high a heat: High heat causes the custard to cook too quickly, resulting in a rubbery texture and an uneven surface. Use medium heat. 4. Not covering the dish: Condensation will drip onto the custard, creating an uneven, pitted surface. Always cover tightly. 5. Overcooking: This is the most common mistake, leading to a tough, rubbery custard. Steam until just set.
Frequently Asked Questions
What if I don't have a steamer?
You can use a large pot with a tight-fitting lid. Place a heatproof rack or an inverted small bowl in the pot, add water up to the rack, and bring it to a boil. Then place your covered custard dish on the rack.
How do I know when the custard is done?
The custard is done when it's just set but still has a slight wobble in the center. You can gently insert a toothpick; if it comes out mostly clean, it's ready. Avoid overcooking.
MORE TO KNOW
The key to a perfect Hong Kong style steamed egg custard lies in the ratio of liquid to egg and the gentle steaming process. A common ratio is 1.5 to 2 parts liquid to 1 part egg by volume. Using warm liquid helps the eggs cook more evenly and prevents curdling. The gentle steaming ensures the custard sets slowly, resulting in a smooth, delicate texture without large air pockets. If you don't have a steamer, you can create a makeshift one by placing a heatproof rack in a large pot with a lid, adding water up to the rack, and bringing it to a boil.
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