Chinese Egg Pudding, my Organic Dessert | Hong Kong Food Blog with Recipes, Cooking Tips mostly of Chinese and Asian styles | Taste Hong Kong

Chinese Egg Pudding, my Organic Dessert

Egg Pudding, my Organic Dessert

Still with me after my absence? I hope so …

I also hope this simple, comfort dessert will cheer you up, which is also what I intend to do for myself.

Called 燉蛋 though, which means double-boiled eggs, it does not live up to its Chinese name. Because double boiling essentially is a cooking method that takes hours, but this unpretentious dessert can be prepared in minutes, almost the same way as savory steamed eggs.

As far as I know, habitually, savory versions are usually termed as steamed, whereas, sweet ones, double-boiled.

Like the savory version, if properly steamed, this sweet egg pudding should have a silky texture resembling soft tofu. The steps (photos here) are as simple as mixing beaten eggs with milk to the right consistency, sieving the mixture to remove bubbles, plus steaming with appropriate heat and timing. And there you are yielding a velvety smooth pudding.

Egg Pudding, my Organic Dessert

Steaming two ways
Using low or medium heat, the pudding may result in a smooth texture, just check out the steps below for the right timing.

In dessert houses, this is often labeled as a ‘dessert for beauty’ 養顏甜品. Have it homemade, I find it good enough to be enjoyed as an ordinary sweet treat and a bit more satisfying by way of using organic ingredients.

You may make this in bowls or in cups (I used coffee cups last time) as long as they are steam-proof.

Egg Pudding, my Organic Dessert

  • Ingredients
  • 250ml organic fresh milk
  • 30g sugar (I used raw rock sugar; crush it into smaller pieces if required)
  • 2 organic eggs
  • yields 2 servings (about 2/3 measuring cup each)

Method

Heat milk in pan over moderate heat and dissolve sugar in it (or use bran-marie method). Let cool.

Beat eggs, mix in sweetened cooled milk. Strain the mixture through a sieve to remove foams.

Set up rack securely over water for steaming (suggest that you read this method and tip if you are new to steaming eggs). You may also use a steamer than a rack.

Cover, bring water to a boil over high heat. Meanwhile, gently pour egg mixture into each bowl or cup to avoid creating any foams or bubbles. Cover each bowl or cup tightly with foil.

On low heat
Steam for about 15 minutes.

On medium heat
Steam for about 3 minutes, turn off heat keeping the lid on, and wait for another 15 minutes.

If you are new to steaming eggs or you want to experiment whether your heat source perform more or less the way as here, consider halving this recipe and see how it turns out. Besides, you may also adjust the amount of milk and sugar to your desired consistency and liking.

Uncover, and check if the eggs are coagulated by gently shaking the bowl.

You may choose to cool down the pudding and chill it in fridge. Frankly, I often bias on serving it hot.

Egg Pudding, my Organic Dessert

Enjoy!

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Comments

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  1. Juliana

    What a delicate egg pudding…love the creamy texture…so light!
    Thanks for this easy and tasty treat. Have a wonderful week :)

  2. Mary Moh

    Oh wow…your egg pudding looks SO smooth! I can imagine how tasty and smooth in the mouth. Love it!

  3. Wendy Wong

    I already love this dessert. Thanks for sharing. Will using non-fat milk work? What kind did you use?

  4. tigerfish

    Hard to get organic 燉蛋 in eateries/restaurants, even in specialty stores, so it’s only at home. It’s also good to know that in sweet egg desserts like this one, doubled-boiled means steamed. :)

  5. TasteHongKong

    @Wendy Wong,
    I used full fat milk but other types of milk will work too because it is the eggs that make the pudding coagulate.
    Enjoy!

  6. Helena

    I really appreciate the simplicity and lightness of chinese desserts, this pudding looks like the perfect comfort food :)
    It might be a funny question to you, but regarding rock sugar, I was wondering how to crush it in small pieces ? The one that I buy sometimes came as very big rocks, precisely, which I couldn’t break without a hammer !

  7. Wendy

    Thank you for your quick response about using the non-fat milk. Me too have problem with the rock sugar. If I cover it with a towel or something else, almost always the hammer will break the rock sugar and break whatever cover I use as well. Besides, the rock sugar pieces just fly all over the place. I just wish someone will make some small pieces or granulate ones so it can be measured easeier.

  8. TasteHongKong

    @Helena, Wendy,
    So glad you ask. I crush the rock sugar with my pestle and mortar that are made from rock. While pounding with one hand, I would rest my other hand (or a towel) over the mortar to avoid the crumbs jumping out.

    Sometimes, I use mini rock sugar (scroll down to see a picture here), which can be found in most supermarkets here.

    Hope this helps and enjoy!

  9. Lori

    Still here! :) And what a great post for your return. This is just beautiful and such a simple sweet dessert. I bet it will take some practice to get it right though. I’ve been in the mood for pudding lately so great timing for me.

  10. Wendy

    Thanks for the tips. I remember I have some white mini rock sugar and I used that with low-fat milk. I divideded my mixture into two portions. I forgot to cover it with some foil wrap for the frist half. The second portion with the foil cover came out much better. I also added some ginger juice to it. This dessert reminds me of my childhood in Hong Kong and I am glad you share this recipe with us.

  11. TasteHongKong

    @Wendy,
    I’m happy to learn that you are getting better at making this. Your adding of ginger juice means you do know how to enjoy the pudding. Thanks for writing again!

  12. Helena

    Thanks too for all your advices ! As for me, I haven’t tried it yet but I do have some mini white rock sugar on hand, so I’ll keep in mind I can use it instead of the other.By the way, I made the yuba wraps with the frozen beancurd sheets a few days ago and the taste was good, but the consistency was obviously more springier than yours, and I guess therefore less pleasant… Next time I’ll try to find the right sheets and take advice from the storekeepers !

  13. Stephanie

    oh wow this looks good. So smooth and sweet

  14. Lucy L

    hhhhhmmmmm, one of my favourites! :)

  15. noobcook

    I also prefer steaming to double-boil. The texture looks so smooth and silky!

  16. Lena

    wow, i always get inspired to make when i see such smooth looking dessert, moreover i love this too!

  17. radha

    going to make it now with homemade almond milk instead. perfect for an HK raining afternoon!

  18. TasteHongKong

    @rahda,
    Love your idea, which also reminds me of another lovely dessert – almond pudding.
    Enjoy the pudding, and hope the sun will be back soon!

  19. kristy

    Oh wow, this actually reminded me of the confinement steamed egg that my aunt used to make. REally delicious.

  20. Ana C.

    I made this 燉蛋 recently, and it was excellent! Next time, I will definitely add ginger juice like my grandmother used to do… and maybe a little vanilla extract too!

  21. TasteHongKong

    @Ana C,
    Great!

  22. Li Mei Li

    Could you make this WITHOUT the sweeteners?

  23. TasteHongKong

    @Li Mei Li,
    For dessert, no. But for savory steamed eggs, yes.

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  25. Andrew Chan

    I forgot to use a real steamer… Oops…

  26. Helena

    I also tried this one, to make the best of the raw fresh milk I found on the market. And it turned out indeed so smooth ! Your method is just perfect. And it was tasty as well, though I regretted the taste of milk not to be more present.
    I can’t wait to try the savoury version ! It is a kind of food which we aren’t very familiar with here in France, but I’m glad to have discovered it. Thanks !

  27. TasteHongKong

    @Helena,
    Great! Hope you’ll like the savory version too. Making it smooth is also easy.