The whole process of sea cucumber steamed eggs

How to Make Steamed Egg Custard with Sea Cucumber

Steamed egg custard with sea cucumber is a nutritious and elegant Chinese dish, loved for its silky texture and umami-rich flavor. Here’s a simple guide to prepare it.

Ingredients: 3 eggs, 200ml warm water or broth, 50g rehydrated sea cucumber (diced), 1 green onion (finely chopped), a pinch of salt, and a few drops of sesame oil.

Steps:

1. Prep the eggs: Beat the eggs thoroughly in a bowl, then add warm water (broth enhances flavor) and salt. Stir gently to avoid bubbles—strain the mixture through a sieve for extra smoothness.

2. Add sea cucumber: Gently fold in diced sea cucumber. Avoid overmixing to prevent the sea cucumber from breaking.

3. Steam: Pour the mixture into a heatproof dish. Cover with a lid or foil to retain moisture. Steam over medium-low heat for 12-15 minutes, or until the custard sets but remains slightly wobbly.

4. Finish: Once done, top with chopped green onion, a drizzle of sesame oil, and a light soy sauce if desired. Rest for 2 minutes before serving.

Tips: Use warm water (not hot) to ensure a tender custard. Low and slow steaming is key to avoid a rubbery texture. This dish pairs perfectly with rice, making it a wholesome meal for any occasion.