Egg cheese makers in Clementi are a beloved street snack in Singapore—soft, savory custard-like eggs steamed in a savory soy-based sauce, often served with a sprinkle of white pepper. This recipe recreates the classic hawker version at home, using simple ingredients and a gentle steaming method for a silky, tender texture that pairs perfectly with rice or as a hearty snack.
Ingredients
- 6 large eggs (about 300 g / 10.5 oz)
- 1 cup (240 ml) water
- 1 tablespoon (15 ml) light soy sauce
- 1 teaspoon (5 ml) dark soy sauce (for color)
- 1/2 teaspoon (2.5 g) salt
- 1/4 teaspoon (1 g) white pepper powder
- 1/2 teaspoon (2.5 g) sugar
- 1 tablespoon (15 ml) sesame oil (optional, for aroma)
- 1 stalk scallion, thinly sliced (for garnish)
- 1 red chili, sliced (optional, for heat)
Instructions
- Fill a steamer pot with about 2 inches (5 cm) of water and bring to a simmer over medium heat. You’ll need a heatproof dish that fits inside the steamer basket.
- In a medium bowl, whisk the eggs with the water, light soy sauce, dark soy sauce, salt, white pepper, and sugar until well combined but not frothy. If you see large bubbles, let the mixture rest for 2 minutes.
- Pour the egg mixture through a fine-mesh strainer into a shallow heatproof dish (about 8-inch / 20 cm diameter). This removes any solids and ensures a smooth texture.
- Cover the dish with aluminum foil or a plate to prevent condensation from dripping onto the eggs.
- Place the dish in the steamer basket. Reduce heat to low and steam gently for 12–15 minutes, until the center is just set but still slightly jiggly. The eggs should reach a safe minimum internal temperature of 160°F (71°C) as per USDA FSIS guidelines for egg dishes.
- Carefully remove the dish from the steamer. Let it rest for 2 minutes before serving.
- Drizzle with sesame oil (if using) and garnish with scallions and chili slices. Serve hot with steamed rice or as a side dish.
Tips
- Steam on low heat: High heat can cause the eggs to become rubbery and full of holes. Keep the water at a gentle simmer, not a rolling boil.
- Strain the mixture: Straining removes the chalaza (the egg’s white cord) and any lumps, giving a silky, custard-like texture.
- Cover the dish: Always cover the dish while steaming to keep the surface smooth and prevent water droplets from creating an uneven top.
- Adjust seasoning: The soy sauce can be salty; start with less and add more to taste. If you prefer a richer flavor, replace half the water with chicken or vegetable broth.
Serving Suggestions
Serve the egg cheese as a main dish with steamed jasmine rice and a side of stir-fried greens. It also works as a filling for a rice bowl, topped with a fried egg and pickled vegetables. For a traditional Singaporean touch, pair it with a bowl of clear chicken soup.
Variations
- Cheese-stuffed: Add 1/4 cup (30 g) shredded cheddar or mozzarella to the egg mixture before steaming for a gooey, savory center.
- Seafood twist: Fold in 1/2 cup (75 g) cooked shrimp or crab meat before pouring into the dish.
- Vegetable medley: Stir in 1/4 cup (40 g) diced carrots, peas, or corn for added color and crunch.
- Spicy version: Mix in 1 teaspoon (5 ml) sambal oelek or chili garlic sauce for a kick.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, steam for 5–7 minutes until hot throughout, or microwave on medium power in 30-second intervals. The texture will be slightly firmer but still enjoyable. Do not freeze, as the eggs will become watery and rubbery.
Frequently Asked Questions
Why is my egg cheese watery? This usually happens when the egg-to-water ratio is too high, or the steaming temperature is too low. Use the exact ratio in the recipe and ensure the water is simmering, not boiling.
Can I use a microwave instead of a steamer? Yes, but the texture may be less silky. Pour the mixture into a microwave-safe bowl, cover with a plate, and cook on medium power for 3–4 minutes, checking every minute. Let it rest for 2 minutes before serving.
How do I know when it’s done? The center should be just set but still jiggly when you gently shake the dish. A knife inserted near the center should come out clean, but the egg will continue to set as it rests.
Can I make this ahead of time? Yes, you can steam it up to 2 days ahead and keep it refrigerated. Reheat gently in a steamer or microwave before serving.
What if I don’t have dark soy sauce? You can substitute with 1/2 teaspoon (2.5 ml) regular soy sauce mixed with a pinch of molasses or brown sugar for color. It will alter the flavor slightly but still taste good.
Is this dish safe for pregnant women? The eggs are fully cooked to 160°F (71°C), so it’s safe. However, if you’re serving it to someone with a compromised immune system, ensure it’s freshly cooked and consumed immediately.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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