Steamed Egg Custard
A steamed egg custard is a delicate, savory, light way to eat eggs. It’s half way between a soup and a texture like creme brulee. I love it as a brunch item that provides egg protein without the extra oil found in other ways of making eggs. This dish is essentially eggs, water, and soy sauce, mixed and steamed – super clean and super delicious.
1.5 tablespoons of soy sauce
1 cup of chicken broth (if you’re using store bought chicken broth, only put half a tablespoon of soy sauce since the store bought broth is salty)
Optional for garnish: cracked pepper, asparagus or additional veggies
Step 1: Whisk the eggs
Whisk the eggs in a bowl until well mixed and even. If you’re in a rush, you can skip to step 4, but the next three steps ensure a smooth, beautiful dish that presents much more nicely.
Step 2: Add Broth & Soy Sauce
Add the broth and soy sauce to the eggs and whisk again until smooth. Bubbles may rise to the top.
Step 3: Strain the eggs
Get a ceramic or otherwise heat-safe bowl. Pour the eggs through a fine strainer into the ceramic bowl, to strain out solid portions of egg that would otherwise create an uneven consistency. Leave the mixture for at least five minutes so air bubbles rise to the top, leaving the eggs even more consistent.
Step 4: Steam the eggs
Cover the bowl with plastic wrap. This prevents water from dripping into the bowl during the steaming process, which will create uneven marks on the surface when finished. Place the eggs into a steamer pot. If you don’t have a steamer, you can fill a normal pot with a centimeter of water and place the bowl inside like the picture below. If using a steamer, steam for 20 minutes. If using a pot of water, cook in the boiling water for 10 minutes.
Step 5: Garnish & Serve
The result after steaming is a light, delicate custard soup that smells and tastes amazing with the soy sauce. You can eat it plain or add cracked pepper and a tiny bit of soy to the top for garnish. It goes well with veggies like asparagus (pictured below) or squash. Enjoy!