Chinese Steamed Eggs

Notes from Nourishible editors

Written by our recipe team from the video and the method above.

• Technique · Step 3: Skim off any foam left after straining; bubbles that survive turn into pits and holes in the set custard.
• Technique · Step 4: Keep the bowls covered while steaming so condensation doesn't drip onto the surface and leave dimples.
• Quantity: Soy sauce and sesame oil have no amounts given; we'd start with about 1 tsp soy sauce and a few drops of sesame oil per bowl, then adjust.
• Equipment · Step 4: No steamer? A lidded pot with a heatproof rack or upturned dish inside, and a little simmering water below, does the same job.