Steam-Oven Egg Custard

Ingredients

• Eggs
• Salt
• Cooking oil
• Light soy sauce (optional)
• Steam oven

Steps

1. Crack one egg into a bowl and beat it
2. Add 60 °C purified water equal to 1.0-1.5 times the volume of the egg and stir well
3. Within the correct range, less water makes it bouncier and more water makes it more tender
4. Note: outside that range, too little water makes it overly firm and too much makes it too runny
5. Add 1 g of salt
6. Salt is important for adding base flavor and helping the custard set
7. Add 5 ml of cooking oil
8. Strain the egg mixture and skim off the foam (optional, but unstrained custard will have bubbles and look less nice)
9. Make sure the steam oven's water supply is topped up (if unsure, fill the tank)
10. Put the bowl of fully mixed egg into the steam oven
11. Set it to 100 °C and steam for 10 minutes
12. Open the steam oven (careful: steam bursts out when you open it, so open it slowly)
13. Take it out (you can season with light soy sauce)
14. Enjoy