Home-Style Dishes
Ginger-Milk Steamed Egg Custard
Traditionally used to nourish yin and ease dryness
Why people make this custard
This is the classic Cantonese ginger-milk steamed egg — a soft, sweet, comforting custard that doubles as a gentle food-therapy treat. With milk, egg and a touch of warming ginger, it is traditionally enjoyed to nourish yin and ease that dry feeling, while being soothing and easy to eat. Bro Niu likes it made with silkie (black-bone) chicken eggs, but ordinary eggs work just as well.
Who it suits / who should be cautious
- Anyone wanting a gentle, moistening sweet treat; light enough for most family members.
- A simple home dessert with no particular caution.
Why these ingredients (the food-therapy logic)
- Egg (ji dan): a moistening, nourishing base traditionally associated with supporting yin.
- Fresh milk (xian nai): adds richness and is seen as moistening.
- Ginger juice (sheng jiang zhi): a touch of warmth to balance the cool milk and egg.
Ingredients (2 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Silkie chicken eggs | 3 | Or 2 ordinary farm eggs |
| Fresh ginger juice | ~½ tbsp | — |
| Fresh milk | 1 cup | About the volume of 3 eggs |
| Sugar syrup | small half-bowl | Rock sugar dissolved in warm water works well |
Method
- Beat the eggs well. Stir in the ginger juice, fresh milk and sugar syrup.
- Pour into a deep dish and lay a piece of foil over the top.
- Steam over water for 15 minutes until just set.
Bro Niu’s tips
The secret to a tender, silky custard is keeping steam off the surface of the dish — either lay a sheet of foil over it, or cover it with a larger plate.
Community questions answered (selected)
- Q (kiwiwi): Can I use black dates (hei zao) in place of nan jujube? Bro Niu: Yes, you can use black dates in place of nan jujube.
- Q (meimei): I wanted to make steamed egg with milk this morning, but my little girl ran a 38°C fever last night — can she still eat it? Any soup to bring the fever down? Bro Niu: Yes, she can have the milk-steamed egg. To help cool a fever, simmer about 11 g reed rhizome (lu gen), 38 g raw Job’s tears and 11 g bamboo-leaf core (zhu ye xin) with rock sugar in 4 bowls of water down to 2 bowls.
Published October 18, 2011 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
