Home-Style Dishes
Ginger-Milk Steamed Egg Custard
Traditionally used to nourish yin and ease dryness
In short: Ginger-Milk Steamed Egg Custard is a home-style dishe that Traditionally used to nourish yin and ease dryness. It is most often made for cooling & summer heat, everyday balance. Total time about 25 min.
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.
What studies say about the key ingredients
Traditional use is not the same as clinical proof. Here is the strongest human research we found for each ingredient, limitations included.
- Ginger
Overall, acute and delayed nausea and vomiting did not differ significantly between ginger and control groups. A subgroup taking 1 g/day or less for over four days had less acute vomiting (OR 0.30).Limitation: Clinical heterogeneity between trials required subgroup analyses, and the authors state that sufficiently large, high-quality RCTs are still needed.PubMed 36501010 · 3 more ginger studies
From the Nourilo Research Library. Findings come from specific doses, extracts and populations and may not apply to a home-cooked recipe.
Safety first — read before you cook
This is a traditional food, not a treatment. Please check with your doctor or pharmacist before making it a regular part of your diet if you:
- are pregnant or breastfeeding, or are cooking for a young child;
- take regular medicines — especially blood thinners, blood-pressure, diabetes or immune-suppressing drugs;
- have a kidney, liver or heart condition, or a known food allergy.
Stop eating it and seek advice if you notice an allergic reaction or feel unwell. Safety notes reviewed 8 October 2026 · How we write safety notes
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