Chinese Silky Egg Pudding (冰花燉蛋)

Enjoy the EASIEST Chinese Egg Pudding with just 3 ingredients! This dessert has a rich egg taste and is steamed to silky perfection.

📝 Ingredients

• 250 mL / 1 US cup eggs ((roughly 5 whole eggs))
• 500 mL / 2 US cup water ((egg to water ratio is 1:2))
• 95 g / 3.4 oz rock sugar ((or to taste))

👨‍🍳 Instructions

1. 1Gently whisk the eggs until it comes together.Note: Avoid whisking too much, otherwise it will become frothy and the foam will be difficult to remove.
2. 2Melt the rock sugar in the water until it has just dissolved, then let the liquid cool to room temperature.
3. 3Mix the sugar water and eggs together until well combined.
4. 4Pour the contents through a sieve into a jug.
5. 5Scoop the foam from the top of the mixture.
6. 6Use a new sieve to strain the liquid into heat-proof bowls. Use a spoon to scoop any bubbles or foam from the top.
7. 7Cover the bowls with cling wrap or foil. This is optional, but helps to keep any steam droplets from dripping onto the Egg Pudding.
8. 8Set up your steamer, bring the water to a boil and steam the dishes on medium heat for 10 minutes, then turn off the heat and let it slowly cook for another 30 minutes.
9. 9Take the bowls out and remove the cling wrap.
10. 10Serve hot or cold as is!