Steamed Egg Custard

Ingredients

• eggs — 3 large
• warm water — 1.5 cups (about same volume as the eggs)
• scallions — 1 stalk, chopped
• salt — 1/2 tsp
• soy sauce — 1 tbsp
• sesame oil — 1/2 tsp

Steps (beginner-friendly)

1. Crack 3 eggs into a bowl and beat thoroughly until uniform yellow.
2. Measure the beaten eggs, then add the SAME volume of warm (not hot) water — roughly 1:1.5 egg to water. Add 1/2 tsp salt and mix gently.
3. Pour the mixture through a fine strainer into a shallow heatproof bowl; this removes bubbles that would make the surface rough.
4. Cover the bowl tightly with a plate or foil so condensation doesn't drip onto the custard.
5. Bring water in a steamer to a boil, then reduce to a gentle simmer. Steam the bowl covered over medium-low heat for 10 minutes.
6. Doneness check: gently shake the bowl — the center should jiggle like soft jelly but not look liquid.
7. Uncover, drizzle 1 tbsp soy sauce and 1/2 tsp sesame oil over the surface, and top with scallions.