Kim Dae-seok's Cafeteria-Style Steamed Eggs
A batch-style egg custard with a chewy, non-crumbly texture made by mixing glutinous rice flour into the egg mixture.
Ingredients needed 4 servings
Recipe
Cooking tips
- Adding glutinous rice flour strengthens the egg custard’s structure, preventing it from crumbling when sliced and giving it a chewy texture.
- Be sure to coat the inside of the heatproof container thoroughly with sesame oil so the custard releases cleanly after steaming.
- Avoid high heat—this can cause holes and a coarse texture. Always maintain medium-low heat throughout cooking.
Recommended for
- Those who want to recreate the chewy, clean-cut egg custard often served at school lunches or buffets.
- Parents looking to make a simple, delicious, savory egg side dish kids love.
- Anyone frustrated with egg custard that always breaks apart or becomes too watery.
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