Asian Steam Egg

I have been cooking a lot lately due to shelter-in-place. Compared to many other Moms who have to juggle work, taking care of kids, supervise home-schooling, and managing pantry supplies all at the same time, I am thankful that the girls have grown up. I don’t have to deal childcare and homework while observing shelter-in-place. However, managing work and cooking during the weekday is still quite a challenge.

During this difficult and challenging time, simple and easy to prepare comfort food are the best. Steam egg is one of my cherished childhood dishes. Simply, easy, tasty, never grows old and always good.


  • 4 eggs
  • 1 cup anchovy broth (I use Hondashi), otherwise, water will do
  • 3/4 tsp salt
  • 2 Tbsp green onions, chopped


  1. Beat the eggs until smooth and run it through a sieve.
  2. Mix the egg with the anchovy broth and salt in a heatproof bowl.
  3. Place the bowl of egg mixture in a steamer, cover and steam for 8 minutes over medium low heat.
  4. Stir the custard gently, sprinkle the green onions on top. Cover and steam for another 4 minutes until the custard is set.

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  • Christina July 5, 2020 at 2:16 pm

    I stumbled upon your blog this morning looking for cai tau kueh recipe.
    What a treasure trove. I am still “stuck” at home and my husband is adamant about doing ONLY grocery pick-ups, so I haven’t been able to go to the Asian supermarket. I cannot wait to stock up on chinese sausage and dried shrimp supplies and try out your recipes. I particularly miss the pink rice kueh. My teochew grandmother used to make it quite frequently.

    • recipeswecherish July 5, 2020 at 8:55 pm

      I hope you get to start cooking your favorite Asian dishes again. Let me know how they turn out. Stay safe.


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