2.2g net carbs
🥢 Chinese · Breakfast or Snack

Steamed egg custard

Egg beaten with warm stock and steamed until barely set. Silky, plain, good.

20 min Easy Serves 2 More Chinese

Free to read. Bon appétit. Tainy Tracker logs it in one tap →

2.2gNet carbs
222Calories
2.5gTotal carbs
0.3gFibre

Macros are per serving, worked out from the weighed ingredients against USDA FoodData Central. Real results vary about 10% with the cut of meat and how heavy-handed you are with the butter.

Full nutrition per serving

222 kcal · 16.9 g fat · 14.5 g protein · 2.5 g total carbs · 0.3 g fibre

Contains egg Contains soy Contains sesame

We tag the recipe, not your brand of stock cube — always check the label.

Ingredients

Makes 2 servings · tick them off as you shop

Method

4 steps · 20 min

  1. Beat the eggs, then whisk in the warm stock slowly so it does not scramble.
  2. Strain the mixture through a sieve, which is what makes it silky.
  3. Cover the bowl with foil and steam over a low heat for 12 minutes until just set.
  4. Add the tamari, sesame oil and spring onions over the top before serving.

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