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Steamed Savory Egg Custard

I don’t know about you, but sometimes I crave baby food. It’s weird I know. Super weird. I like soft banana pudding that they make for baby. I love Bavarian custard. Oh my God, sometimes I eat Cerelac Powder. If you have babies, you know what Cerelac is. Anyway, in my defence, why shouldn’t we love warm, soft and sweet food.

Well, technically, Steamed Savory Egg Custard isn’t baby food. This delicious egg dish is savored by people of all ages in Thailand. The silky, delicate egg custard is easy to make, and it’s required simple technique.

When I was a kid, there was an American English teacher living near my house. My neighbor hosted him and cooked him breakfast and dinner. In the evening, I often showed up to help my neighbor because she usually cooked a lot and I would be entitled to get the food. My task usually involved prepping, but most of the time, I was just there to watch my neighbor cook and give her company in the kitchen. There would be rice, some curry or stir fried dishes, and some eggs. The guest’s favorite dish was Steamed Egg Custard, and he requested it all the time.

To make Steamed Savory Egg Custard, using fresh free-range eggs is the best. We want a wholesome dish packed with nutrients. You also need a new batch of chicken stock for this dish. You can also use a stock cube, but I find some homemade chicken stock to be the better choice for light and fresh egg custard.

I make chicken stock all the time because we always have some chicken carcass left from prepping. I make stock, and it’s one of the essential ingredients in my kitchen. My stock is simple; chicken, garlic, salt, coriander roots and celery are all you need. Simmer the stock until the flavor is released from the bone. To make a good stock, you should pay attention on skimming off the froth and any impurities off the surface as well.

Steamed Savory Egg Custard


4 Eggs

1 cup Chicken Stock

1 tbsp light soy sauce

½ tsp ground white pepper

Some coriander leaves for garnish

1 tbsp fried shallots- finely slice shallots and fry in low heat oil until crispy and golden.


In a medium bowl, add eggs, light soy sauce and ground white pepper. Gently whisk the eggs.



It’s important to mix well and be gentle with the eggs at the same time.



Add chicken stock and mix well.

Strain the egg mixture into a bowl for steaming with a strainer. This step will make the egg silky smooth.

Prepare the steamer. When the water is boiling, bring it down to simmer to have gradual and gentle steam flow.

Steam the egg mixture for 15-20 minutes or until it’s cooked thoroughly.

Garnish with chopped spring coriander leaves and fried shallots.

Serve hot. You can serve it alone or with rice.


2 comments to Steamed Savory Egg Custard

  • Weronika

    Hey, just entered your blog today and love everything about it !!! Ambience, outlook on life and the food !
    Speaking about baby food – do you have any thoughts on congee? I’m not very familiar with it but seemed really interesting – yummy and minimalist at the same time.

    Take care!


    • Tes

      Hi Weronika,
      Thanks for visiting my blog 🙂 I absolutely love congee, and in fact, we often make it for breakfast. We usually make chicken or seafood version. But when we really want to keep it light, we make it plain with some garlic oil on top 🙂

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