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- 3 x free-range eggs
- 1 x century egg (roughly chopped)
- 1 x salted duck egg (roughly chopped)
- 180 ml water
1. Bring water to a boil in steamer
2. Lightly whisk eggs and water in a bowl. Season with soy sauce, sesame seed oil and white pepper to taste. Strain mixture to remove lumps *see top tip 2
3. Distribute and fill chopped century egg and salted duck egg evenly in four heat proof ramekins. Fill ramekins with whisked egg and water mixture
4. Cover each ramekin with aluminium foil*see top tip 3
5. Place prepared ramekins in a roasting pan that will fit into the steamer
6. Steam custards for approximately 20 minutes
1: use the equivalent water volume for each egg used in the recipe. For example, 3 eggs (3 x 60g) = 180ml.
2: straining produces smooth custards
3: covering ramekins with aluminium foil protects the egg custards from the steaming liquids that create “craters” on the custard surface
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Hi Snjezana, thanks for your feedback and for attempting my recipe. I used pre-cooked salted duck eggs which you can get from any good Asian grocery store. You have done the right thing by cooking the raw duck egg prior to using it. I’ve made this with ingredients such as raw prawns, shiitake mushrooms.