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Steamed egg custard might not sound appealing, but the silky smooth egg texture, paired with savory flavors really makes it a great healthy comfort food.

Egg yolk is rich in protein, Vitamin B12, Vitamin A, and even Vitamin D, but the level of these nutrients vary depending on the source…i.e. health/environmental conditions of the hens. So be sure to use eggs from organic, free-range chickens. FullSizeRender-4

I learned this recipe from my grandpa when I was 4 years old. So this entry is a tribute to him, who would make this dish for me whenever I was hungry…as it was the only dish he knew how to make. My grandpa is not one to know his way around a kitchen…so the fact that this is his signature dish speaks volumes about the delicious simplicity of steamed egg custard.


  • 3 large, organic eggs
  • 1 cup of vegetable broth
  • 1 stem of scallion/spring onion, finely chopped (optional)
  • 1/2 cups of enoki mushrooms (you can also use crimini or other types)
  • Salt and pepper
  • Black sesame oil


  1. Whisk eggs, vegetable broth together, stir in one direction.
  2. Add the chopped scallions, mushrooms, salt and pepper into the mix and stir gently to avoid adding air bubbles. Remove any excess air bubbles on top of the mixture.
  3. Place an aluminum foil over the mixture for steaming. You can steam the bowl by placing it into a larger pot or wok that has about an inch of water. Alternatively, you can do the same thing, but place the bowl into a rice cooker (with the water) and cook it that way.
  4. Steam the egg mixture for 15 minutes in medium heat. Careful not to overcook. You can test if it is done by poking a fork thru the egg mixture…the fork should be clean of runny egg if its done.
  5. Remove the egg custard bowl from the steamer, and drizzle some sesame oil on top, and pepper for taste. Serve hot.