Keto Chinese Steamed Egg Custard
How to Make It
Step 1
Prepare a steamer by boiling a couple of inches of water in a stockpot. Do not set the steamer on top of the pot yet. This will keep the steamer cool so you can load it with ramekins later on. Set aside four 4 oz ramekins.
Step 2
Crack eggs into a 2 cup measuring cup. Whisk them with a fork to break up the eggs. Check to see the volume of the eggs. Whatever the volume of the eggs are you will want the same amount of water. The recipe says 1 cup in the recipe above, but measure your water based on the volume of eggs.
Step 3
Pour the whisked eggs into a medium-sized mixing bowl. Add equal parts of water. Whisk together. Add the white pepper and kosher salt. The recipe states ⅛ tsp white pepper, but most likely you will need only a pinch as white pepper is very strong.
Step 4
Place a fine-mesh strainer over the first ramekin and pour the egg mixture through it. This will help to remove any clumps for the smoothest, silkiest custard. Repeat with all the ramekins.
Step 5
Cover each ramekin with tin foil to prevent excess water from dripping onto the ramekins. Place them into the steamer. You may need to use multiple steamer baskets layers on top of one another.
Step 6
Place the steamer with the lid on over the boiling pot of water. Cook for 12 minutes. Remove the foil and add thinly sliced chives, soy sauce, and sesame seed oil to each. Serve hot!
Ingredients
- Raw Egg – 4 large
- Water – 8 fluid ounce
- Coarse Kosher Salt by Morton – ¼ tsp
- White Pepper, Ground – ⅛ teaspoon
- Chives – 1 tablespoon
- 100% Pure Sesame Seed Oil by Imperial Dragon – ½ teaspoon
- Tamari Sauce – 1 teaspoon