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. Nourilo 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.
Nourilo’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? Nourilo: 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? Nourilo: 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.
