Monday, April 2, 2012

Chinese Egg Custard

I recently started using Pinterest, and I saw this recipe go by. It's for steamed eggs which it turns out are really good (and soft and easy to eat). The blog I linked to says they are Korean, but they seem to be common in Chinese, Korean and Japan cooking as well. Wikipedia seems to suggest they are Chinese in origin so I'll go with that. I also asked my mom and she said Chinese grandmother (my PoPo) made them when she was growing up so it's kind of fun to revive a tradition.

2 - eggs
1/2 cup - water or broth
1/4 tsp - salt (less if you are going to top with soy sauce, or include salty ingredients like dried shrimp)

Optional ingredients:
Chinese sausage
green onions
dried shrimp
anything else that you think tastes nice in an egg

Start by mixing your egg, water and salt. Pour the mixture through a strainer to get any lumpy bits out of the egg (this results in a smoother texture). Then place the ramekin in the steamer basket of a rice cooker or steamer pot. We used our rice cooker so that I could make quinoa at the same time. :) 

As it cooks it might puff up a bit, that's ok, it will settle back down when it cools. I haven't figured out how to get a smooth top to my custards like in the link at the top of this post, but they still taste great and have a nice smooth texture.

Now for toppings!! The best part! I splash a little soy sauce, sesame oil and sriracha on my egg before I cut into it. You can use any sauces of toppings you like to make your own masterpiece. :)

Mix the egg, water, and salt together and pour into a small ramekin (for an extra smooth egg custard strain the egg as you pour it into the ramekin). Add any extra ingredients you would like such as sausage or mushrooms and then place the ramekin in the steam basket of a rice cooker, or in a pot on the stove with a steaming compartment. Steam for about 10 minutes or until the egg is set (it will still be jiggly like jello but shouldn't be watery.) Garnish with toppings and enjoy!

Get well soon!
Elizabeth and Nathan

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