Nostalgic School Lunch Style Steamed Egg Custard
Super Easy! Silky Smooth Pudding Steamed Egg Recipe (School Lunch Style)
Relive the taste of school lunches with this easy, homemade steamed egg custard! If you have a multi-chopper or blender, preparing the ingredients becomes incredibly simple. Steaming it in a pot results in a moist, smooth, pudding-like texture. This recipe is quick, delicious, and guaranteed to be a hit!
Main Ingredients- 8 eggs
- 200ml water
- 30g carrot (finely chopped)
- 20g green onion (finely chopped)
- 40g zucchini (finely chopped)
Seasoning for Egg Mixture- 1 Tbsp Jin Ganjang (or cooking wine)
- 2 pinches of salt
Steamer Preparation- A little sesame oil (for greasing the heatproof container)
- 1 Tbsp Jin Ganjang (or cooking wine)
- 2 pinches of salt
Steamer Preparation- A little sesame oil (for greasing the heatproof container)
Cooking Instructions
Step 1
First, prepare the vegetables that will add color and texture to your steamed egg. You can use any leftover vegetables you have on hand, like carrots, green onions, and zucchini. Feel free to add mushrooms or onions for extra flavor.
Step 2
You can chop the vegetables finely with a knife, but using a multi-chopper or food processor will make the job much quicker and easier. The finer the vegetables are chopped, the smoother the texture of your steamed egg will be.
Step 3
This step shows the process of finely chopping the vegetables using a chopper. Aim for a very small dice.
Step 4
Use a spatula to gather the finely chopped vegetables neatly and set them aside.
Step 5
Next, prepare 8 eggs. Crack them into the container of your blender or chopper. You don’t need a whisk; using the appliance makes creating the egg mixture incredibly simple!
Step 6
Add 200ml of water to the blender along with the eggs. This water helps create the smooth, pudding-like texture.
Step 7
Season the egg mixture by adding 1 tablespoon of Jin Ganjang (or soy sauce/cooking wine) and 2 pinches of salt. Adjust the seasoning to your preference.
Step 8
Close the blender lid and blend everything until it’s smooth and well combined. Make sure there are no lumps!
Step 9
Pour the blended egg mixture through a sieve. This step removes any remaining egg white membranes (chalaza) or small lumps, ensuring an even smoother, more delicate texture. While optional, it’s highly recommended for that perfect pudding consistency.
Step 10
Prepare a heatproof container (like a glass bowl) for steaming. Lightly coat the bottom with sesame oil. This acts as a non-stick layer, preventing the steamed egg from sticking.
Step 11
Using a pastry brush or a piece of paper towel, spread the sesame oil evenly inside the container. Coating thoroughly will help the steamed egg release cleanly later.
Step 12
Carefully pour the smooth, sieved egg mixture into the greased heatproof container.
Step 13
Sprinkle the pre-chopped vegetables evenly over the top of the egg mixture. Gently stir with a spoon or chopsticks to incorporate them slightly. Avoid mixing too vigorously, as this can cause the vegetables to sink.
Step 14
Cover the top of the container tightly with plastic wrap. Pour about 2-3 cm of water into a pot and place the egg-filled container inside. Be careful not to let water splash into the container.
Step 15
Cover the pot with a lid and place it over medium-low heat. Once steam starts to rise, steam for about 20 minutes. Cooking time may vary slightly depending on your heat source.
Step 16
After 20 minutes, turn off the heat but do not open the lid. Let it sit for about 5 minutes to allow residual heat to finish cooking (steeping). This step ensures the steamed egg remains moist and prevents the surface from drying out.
Step 17
After a total of 25 minutes, carefully remove the lid and peel off the plastic wrap. You’ll have a beautifully puffed, incredibly soft steamed egg! Check if the surface is smooth and evenly cooked.
Step 18
Gently shake the container or insert a spoon to see how jiggly and perfectly cooked the inside is, just like pudding! The texture promises to be wonderfully tender.
Step 19
Now it’s time to unmold the steamed egg. Place a cutting board or a large plate over the container and carefully flip it over.
Step 20
Thanks to the sesame oil coating, the steamed egg should slide out cleanly. Witness the satisfying moment as the firm yet delicate pudding steamed egg releases perfectly onto the plate.
Step 21
Cut the steamed egg into desired portions. I’ve cut mine into 6 pieces for easy serving. The neat squares resemble the ones you might have had in school lunches!
Step 22
When unmolding, using a spatula or a wide knife to help lift the steamed egg can make the process smoother and prevent it from breaking.
Step 23
Arrange the cut pieces on a plate, and your nostalgic school lunch-style or silky smooth pudding steamed egg is ready to be enjoyed! Bon appétit!
