Savory Egg Custard
This is a great side dish that can be prepared quickly for a tasty breakfast. And yes, for this preparation, the ramekins can sit directly in the water! (Classic Chinese steamed egg dish.)
⏱️ Prep: 5 min🍳 Cook: 20 min
Ingredients
| 4 | large eggs, beaten well | |
| 1 cup | 240 ml | chicken broth, warm |
| 1/2 teaspoon | 2.5 ml | kosher salt |
| 2 tablespoons | 30 ml | soy sauce |
| 1 tablespoon | 15 ml | toasted sesame oil |
| 2 | scallions, minced |
Instructions
- In a medium bowl, whisk together the eggs, broth, and salt until smooth.
- Pour the mixture through a strainer into individual ramekins.
- In a Dutch oven or deep pot over high heat, bring 1/4 inch of water to a boil. Place the ramekins directly in the water. Cover the pot with a towel, add the lid, reduce the heat to low, and steam for 10 to 15 minutes, until the egg mixture turns to custard.
- Uncover and let the ramekins cool in the pot for 5 minutes.
- Garnish with the soy sauce, sesame oil, and scallions and serve.
Troubleshooting: The towel prevents condensation from getting in the custard. Alternatively, wrap each ramekin with plastic before adding them to the pot.