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.
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
- Whisk eggs, vegetable broth together, stir in one direction.
- 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.
- 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.
- 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.
- Remove the egg custard bowl from the steamer, and drizzle some sesame oil on top, and pepper for taste. Serve hot.