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A silky-smooth egg custard is steamed until just set and finished with soy sauce and sesame oil. This protein-packed, gentle dish is perfect for bariatric diets, families with young children, and anyone seeking clean eats comfort food.
Crack the eggs into a bowl and gently beat until the whites and yolks are fully combined without creating bubbles.
Slowly whisk in 1 cup of water and 0.25 tsp salt into the eggs until the mixture is smooth and pale yellow.
Strain the egg mixture through a fine sieve into heatproof bowls to ensure a silky texture.
Cover the bowls tightly with foil to prevent water droplets falling in, then set them in a steamer over simmering (not boiling) water.
Steam on medium-low heat for 12-15 minutes until just set and still slightly jiggly in the center—do not overcook.
Remove from the steamer, uncover, and drizzle each custard with soy sauce and sesame oil.
Garnish with thinly sliced scallion just before serving.
