Egg Technique: Steaming Custardy Eggs on the Stovetop

Notes

The gentle heat from steaming cooks eggs slowly, allowing proteins to coagulate evenly without forming large, tough curds. A common mistake is using too high of heat, which can cause the eggs to scramble or develop a rubbery texture. Always maintain a gentle simmer and monitor the water level to prevent scorching. For safety, handle hot bowls and steam with care, using oven mitts. This technique works well for make-ahead dishes; store steamed custards in the refrigerator for up to 3 days. Reheat gently to preserve texture.

Steps

1. 1 Select a heatproof bowl that fits snugly inside a saucepan without touching the water.
2. 2 Crack eggs into the bowl and whisk gently with sugar or other flavorings until just combined.
3. 3 Fill the saucepan with 1-2 inches of water, ensuring it doesn't touch the bottom of the bowl.
4. 4 Place the bowl with the egg mixture into the saucepan.
5. 5 Turn the heat to medium-low and bring the water to a gentle simmer.
6. 6 Cover the saucepan with a lid or aluminum foil to trap steam.
7. 7 Steam the eggs, checking occasionally to ensure the water doesn't boil rapidly or evaporate.
8. 8 Cook until the eggs are just set but still wobbly in the center, about 10-15 minutes depending on desired consistency.
9. 9 Remove the bowl from the saucepan and let it sit undisturbed for 5 minutes to finish setting.
10. 10 Run a knife around the edges of the bowl to loosen the custard, then invert onto a serving plate.
11. 11 Optional: Chill in the refrigerator for an hour if a firmer texture is desired.