Recipe: Steamed Custard Eggs

As all of us are at home all of the time, either getting “cabin fever’ pacing up and down, the telly no longer charms, gardening is out of the question as you live in a flat and reading gets tedious, how about getting into the kitchen and whip up some delectables (we hope they will be!!) which are readily available and which most of my dear readers can purchase, even under the current MCO.

Preparing food and cooking is known to be a calming activity, engaging the mind as well as the body. And as cooking for the family is all that is asked for during this stressful period, I will be posting recipes here on a daily basis for you to experiment with during the days ahead.

I cajoled my dear friend Margarita Lee (Ipohite) who currently lives in Sydney and who used to contribute recipes in these pages in the early days of Ipoh Echo, to ferret in her voluminous log of recipes and share some with us. Here is one of her easy recipes:

Steamed Custard Eggs

by Margarita Lee

Margarita Lee


  • 4 eggs 
  • 300ml of warm water or chicken broth 


  • 1 tsp salt
  • 1 tsp chicken stock
  • Pinch of white pepper


  • 1 tbsp light soy sauce
  • 1 tbsp fried crispy garlic with oil
  • 1 tbsp spring onions, chopped
Photo by Margarita Lee


  1. Crack eggs in a large bowl, add in warm water or chicken broth gradually.
  2. Add in all seasonings and mix well with a fork.
  3. Strain egg mixture into a shallow heatproof bowl or a metal plate.
  4. Cover with cling wrap or tinfoil.
  5. Place the bowl onto a prepared steamer. Steam over medium heat for 4 minutes, then turn to low heat for 6 minutes or until set. 
  6. Switch off heat, leave it in the steamer for about 10 minutes – do not open the lid.
  7. Meanwhile, fry minced garlic until golden brown in oil and set aside.
  8. Sprinkle chopped spring onions, fried garlic and light soy sauce over the egg custard and serve hot with rice.
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