Chinese Silky Steamed Egg Custard
A silky, custard-soft Chinese steamed egg dish — gentle on the kidneys, easy on digestion, and comforting any time of day. A perfect protein source for CKD patients with low appetite.
Dinh dưỡng (mỗi khẩu phần)
Steaming over too-high heat creates bubble holes. Keep heat medium-low and the texture stays silky-smooth like tofu.
Nguyên liệu
Các bước nấu
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1
Beat eggs gently — avoid foaming.
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2
Whisk in warm water and salt. Strain through a fine sieve into 2 ramekins.
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3
Cover ramekins with foil (prevents condensation drips).
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4
Steam over medium-low heat for 10–12 minutes until just set (jiggles slightly).
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5
Uncover. Drizzle each with soy sauce and sesame oil.
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6
Top with green onion. Eat warm with a spoon.
Add to your meal plan
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