I’ve always loved silky, custard-like desserts, and this steamed eggs with milk recipe delivers the perfect balance of simplicity and indulgence. It’s a comforting, homestyle treat that anyone can master with just a few basic ingredients.
The Perfect Blend of Tradition and Flavor
If you’re a fan of Double Skin Milk (双皮奶), then you’re going to adore this steamed eggs with milk recipe!
It’s just as silky, creamy, and satisfying, but with a simpler preparation that makes it a regular in my dessert rotation.
In my house, steamed eggs are a favorite for everyone. When I boil eggs, my kids often avoid the yolks for reasons I’ll never understand—it’s such a waste since the yolk is packed with nutrients!
While I don’t mind eating the extra yolks myself, this is never a problem when I serve steamed eggs.
The moment they’re on the table, my kids scramble to pull the bowls closer, each wanting to have the most. The smooth, custardy texture always wins them over, no convincing needed.
Steamed eggs have become a staple in our household, showing up on our table several times a week.
I love experimenting with different versions, from Steamed Eggs with Minced Pork to Steamed Tofu with Egg—the possibilities are endless.
This Steamed Eggs with Milk recipe, though, is one of my personal favorites.
It’s light, nutritious, and so versatile. The hint of caramel adds a special touch, and the sugar level can easily be adjusted to match your preference.
Whether for dessert, breakfast, or a comforting snack, this dish always hits the spot!
Why You‘ll Love This Recipe
- Velvety Smooth Texture: Straining and gentle steaming ensure the perfect silky finish.
- Simple Ingredients: Made with pantry staples like eggs, milk, and sugar.
- Customizable: Add toppings like sweet red beans, fruits, or nuts for extra flavor.
Ingredients
- 4 eggs
- 500ml whole milk
- 16g granulated sugar (4 tsp)
- 30g sweetened red beans (optional)
Instructions
1. Make the Caramel Milk
- Heat 16g granulated sugarin a small saucepan over low heat. Stir continuously as the sugar melts, changing from white to light yellow, and finally to an amber caramel color.
Note: Be patient and avoid high heat to prevent burning. - Once the caramel is ready, immediately pour in 500ml whole milk, stirring constantly. Simmer on low heat until fully combined and smooth.
- Remove from heat and let the caramel milk cool to a warm temperature (40–50°C / 104–122°F). Test by touching the outside of the container—it should feel warm, not hot.
2. Prepare the Egg Mixture
- Crack 4 eggsinto a mixing bowl and whisk gently until smooth.
- Gradually pour the beaten eggs into the cooled caramel milk, whisking gently as you go to ensure everything is evenly combined. Be careful not to whisk too vigorously to avoid creating foam or bubbles, which can affect the texture of the steamed eggs.
3. Strain the Mixture
- Strain the mixture through a fine sieve into a clean container. This step removes lumps and ensures a silky texture.
- Skim off any remaining bubbles with a spoon for a smooth surface.
4. Steam the Custard
- Divide the egg mixture evenly into heatproof bowls. Cover each bowl tightly with heat-resistant plastic wrap to prevent steam from entering.
- Boil water in a steamer. Place the bowls in the steamer and cover with the lid. Steam over high heat for 10 minutes, then turn off the heat and let sit for 5 minutes.
Note: Avoid opening the lid during steaming to maintain consistent heat. - Carefully remove the bowls. Add 30g sweetened red beanson top, if desired.
5. Serve and Enjoy
Serve warm for the smoothest texture. You can also chill the custard in the refrigerator, but it may become slightly firmer.
Frequently Asked Questions
- Can I use plant-based milk instead of whole milk?
Yes! Substitute with almond milk or soy milk for a dairy-free version. Keep in mind that the flavor will differ slightly. - 2. How long can I store steamed eggs with milk?
Store in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh for optimal texture.
Steamed Eggs with Milk Recipe
Ingredients
- 4 eggs
- 500 ml whole milk
- 16 g granulated sugar 4 tsp
- 30 g sweetened red beans optional
Instructions
Make the Caramel Milk
- Heat 16g granulated sugarin a small saucepan over low heat. Stir continuously as the sugar melts, changing from white to light yellow, and finally to an amber caramel color.
- Note: Be patient and avoid high heat to prevent burning.
- Once the caramel is ready, immediately pour in 500ml whole milk, stirring constantly. Simmer on low heat until fully combined and smooth.
- Remove from heat and let the caramel milk cool to a warm temperature (40–50°C / 104–122°F). Test by touching the outside of the container—it should feel warm, not hot.
Prepare the Egg Mixture
- Crack 4 eggsinto a mixing bowl and whisk gently until smooth.
- Gradually pour the beaten eggs into the cooled caramel milk, whisking gently as you go to ensure everything is evenly combined. Be careful not to whisk too vigorously to avoid creating foam or bubbles, which can affect the texture of the steamed eggs.
Strain the Mixture
- Strain the mixture through a fine sieve into a clean container. This step removes lumps and ensures a silky texture.
- Skim off any remaining bubbles with a spoon for a smooth surface.
Steam the Custard
- Divide the egg mixture evenly into heatproof bowls. Cover each bowl tightly with heat-resistant plastic wrap to prevent steam from entering.
- Boil water in a steamer. Place the bowls in the steamer and cover with the lid. Steam over high heat for 10 minutes, then turn off the heat and let sit for 5 minutes.
- Note: Avoid opening the lid during steaming to maintain consistent heat.
- Carefully remove the bowls. Add 30g sweetened red beanson top, if desired.
Serve and Enjoy
- Serve warm for the smoothest texture. You can also chill the custard in the refrigerator, but it may become slightly firmer.
