Steamed egg custard

Ingredientsserves 4

Method

1. Beat the eggs gently with the salt until just uniform; do not whisk in air.
2. Measure the egg and add one and a half times its volume of warm water, about 225 ml at 30 to 40 °C for three eggs, and stir; warm water gives fewer bubbles and a more even set.
3. Pour through a sieve into a shallow, wide dish and skim any bubbles off the top with a spoon.
4. Cover the dish with cling film or a plate, or lay foil over it, so condensation does not pit the surface.
5. Steam over gently boiling water on low to medium heat for six to eight minutes (five for a shallow single-egg dish, ten to twelve for a deep one), then turn off the heat and leave it covered four or five minutes to finish.
6. The surface should be smooth as a mirror and quiver when nudged; dress with soy, sesame oil and spring onion and spoon over rice.

Take care

• Contains egg. The custard is fully set when done; a liquid centre means under-steaming, and it should be set right through for young children, the elderly and in pregnancy.

The story

Steamed egg custard is the first home dish a beginner learns, the one Hong Kong lifestyle sites put at the top of the new-cook list; Chinese Wikipedia's note that timing is critical because over-steaming gives a honeycomb is the whole of its difficulty. It is the plainest possible child's dinner, egg and water over rice, and every family has a ratio for it.

Same technique

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Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.