Steamed Egg Custard
Savoury eggs whisked with warm stock and steamed low until they set like silk.
Prep
5 min
Cook
15 min
Total
20 min
Serves
2
Per serving
146 kcal
Don't want to cook?
Find Steamed Egg Custard at restaurants near you.
Instructions
Step 1: Beat the eggs gently without creating foam.
Step 2: Whisk in the warm stock at roughly one and a half times the volume of egg, plus salt.
Step 3: Strain the mixture through a sieve into a shallow heatproof bowl.
Step 4: Cover with foil and steam over low heat for twelve to fifteen minutes until just set.
Step 5: Check that the centre wobbles slightly but is not liquid.
Step 6: Drizzle with soy sauce and sesame oil and scatter with spring onion.
Ingredients
Quantities update automatically for 2 servings.
- 3 wholeEgg
- 270 mlChicken stock — warm
- 1 tspSoy sauce
- ½ tspSesame oil
- 1 wholeSpring onion — sliced
- ½ tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 146 kcal
- Protein
- 12.4 g
- Carbohydrates
- 2.6 g
- Fat
- 9.8 g
- Saturated fat
- 2.9 g
- Fibre
- 0.2 g
- Sugar
- 1.2 g
- Sodium
- 620 mg
These figures are estimates for general information only and are not medical or dietary advice.