For a smooth steamed custard, strain the egg mixture and keep the steam gentle. Covering the bowls prevents condensation from dripping onto the surface. This recipe makes four small bowls.
Serves: 4
Prep: 10 minutes
Cook: 18 minutes
Ingredients
- 4 large eggs
- 1 1/2 cups warm low-sodium chicken or vegetable broth
- 1/4 teaspoon fine salt
- 1 teaspoon soy sauce, plus more to serve
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
Method
- Whisk the eggs gently in a bowl, avoiding too much foam. Whisk in warm broth, salt, and 1 teaspoon soy sauce.
- Pour the mixture through a fine-mesh sieve into four heatproof bowls or ramekins. Skim bubbles from the surface with a spoon.
- Cover each bowl with foil. Set them in a steamer basket over gently simmering water, making sure water does not touch the bowls.
- Cover the steamer and cook for 15 to 18 minutes. The custard should be set around the edges and gently wobbly in the center.
- Remove bowls carefully and uncover away from your face. Drizzle with sesame oil and a little soy sauce, then add scallions and sesame seeds.
- Serve warm with rice or toast. If the custard is not set, cover and steam for 2 minutes more before checking again.
Variations
Use dashi or vegetable broth, and add a few cooked peas or corn kernels before steaming. Keep any added ingredients small so the custard sets evenly.
Storage and reheating
Refrigerate cooled custard covered and use within 2 days. Reheat gently until steaming, or serve chilled; avoid vigorous boiling, which can make the texture watery.
For a steady breakfast routine, use the early-start breakfast prep guide and weekly breakfast grocery list. Plan the ingredients in the Lucru Home meal planner.
