ChineseMedium · Hot
Silken Steamed Egg Custard with Shrimp
Eggs whisked with seasoned liquid and strained for absolute smoothness become, through the quiet discipline of steam, a custard so delicate it trembles when the bowl is lifted. Shrimp and mushroom rest within the set surface, their flavor drawn out by soy and ginger. This is a preparation that asks for stillness — from the heat, from the cook, from everything.
Prep
20 min
Cook
15 min
Total
35 min
Method
Preparation
1
Peel and devein the shrimp, pat them very dry with paper towels, then season lightly with a pinch of salt. Set aside.
2
Mince the garlic cloves finely and slice the mushrooms into delicate coins. Keep them separate.
3
Finely chop the parsley and cut the chives into slender threads for garnish.
Custard Base
4
In a large mixing bowl, whisk together the eggs, whole-milk, salt, and white-pepper until the mixture is just combined but not overly beaten.
5
Strain the egg mixture through a fine-mesh strainer into a clean bowl. This step is essential for removing any chalazae or small bubbles that would cloud the custard.
Building and Steaming
6
In a small sauté pan over gentle heat, warm the olive-oil. Add the minced garlic and let it bloom in the oil until just fragrant, about 30 seconds.
7
Add the sliced mushroom to the pan and continue cooking over medium-low heat until the mushrooms soften, release their moisture, and turn a pale golden color, about 3 minutes. Remove from heat immediately.
8
9
10
Nestle 3 shrimp into the surface of each bowl, pressing them gently so they sit partially submerged in the custard.
11
12
13
Check at the 10-minute mark. The custard is done when the center still jiggles slightly like set gelatin when nudged, and the surface has a slight sheen. A clean toothpick means OVERDONE (rubbery) custard.
Finishing and Serving
14
Remove the bowls from the steamer with care, using a towel to protect your hands.
15
Scatter the fresh parsley and chives over each bowl, letting them drift across the silken surface like delicate herbs snow.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
81
per serving
Protein
4g
Carbs
7g
Fat
4g
Sat. fat
3g
Fiber
1g
Sugar
5g
Sodium
396mg
Gluten FreePescatarianDairy PresentHeart HealthyLow SodiumDiabetes FriendlyHigh ProteinLow CarbBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 100% ingredient coverage
kg CO2e
0.3
per serving
Whole Milk drives 88% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
1
Sour
1
Bitter
3
Spicy
Textures
SilkyTenderCreamyVelvety
Aromas
EarthyHerbalPungentSavory
Kitchen Equipment
Primary Tool
Steamer PotSteamer PotSauté PanMixing BowlFine Mesh StrainerChef KnifeCutting BoardMeasuring SpoonsMeasuring CupsPaper TowelsKitchen Towel
Counter FootprintMedium
Safety & Storage
Cooking Temperature
Steam custard at medium-low heat (gentle boil) for 12-14 minutes. The custard is done when a toothpick inserted near the edge comes out clean. Over-steaming will cause eggs to become rubbery and waterlogged.
Shrimp must turn fully pink and reach an internal temperature of 145°F to eliminate pathogenic bacteria. Undercooked shrimp pose serious food safety risks.
Cross Contamination
Raw shrimp can harbor pathogenic bacteria. Use separate cutting boards, utensils, and tweezers for raw shrimp versus the finished garnish. Wash hands thoroughly after handling raw shrimp.
Strain the egg mixture through a fine-mesh strainer to remove chalazae and prevent grainy texture. This also ensures any shell fragments are removed before steaming.
Storage
This dish is best served immediately after steaming. If leftovers must be stored, cool rapidly and refrigerate within 2 hours. Reheat to 165°F before consuming.
High Risk Population
For pregnant women, elderly, young children, and immunocompromised individuals: ensure shrimp is fully cooked with no pink remaining and custard is firm throughout. Avoid serving if custard remains runny or undercooked.
Handling
Use a towel or oven mitt when removing bowls from steamer as they will be extremely hot. Allow to cool briefly before serving to prevent burns.
Equipment Safety
When setting up steamer, ensure lid fits tightly to maintain consistent temperature. Check water level periodically to prevent steamer from running dry during the 12-14 minute cook time.
Pro Tips
Technique
The straining step is non-negotiable. I know it feels excessive, but removing those chalazae and tiny bubbles is what transforms your custard from ordinary to ethereal. Take a breath, pour it through, and trust the process.
Substitution
If you cannot find fresh mushrooms, dried shiitake reconstituted in warm water will lend an even deeper umami complexity. Just remember to strain the soaking liquid and add a tablespoon of it to your custard for depth.
From the chef
The custard asks for one thing above all else: stillness. Eggs and whole milk are whisked together, strained until completely clear, then poured over sautéed mushrooms and shrimp nestled in the bowl. Steam does the slow, patient work — twelve to fourteen minutes over medium-low heat, the lid held tight — until the surface just sets and the center retains that soft, trembling quality that signals the custard is alive and ready. White pepper and garlic perfume it gently. There are no shortcuts here that do not show in the finished result.
TagsSteamedCustardShrimpMushroomDelicateSilken TextureSeafoodElegant
AllergensEggsMilkShellfish
Source: generated · May 30, 2026