Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, steamed savoury custard. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Make this super easy Chinese Steamed Eggs (Savory Egg Custard 蒸水蛋). Silky smooth eggs literally melt in your mouth. Serve over rice to make a quick and easy dinner that the whole family will. Chawanmushi is a traditional Japanese appetiser made from steamed savoury egg custard and full of fillings such as prawns, kamaboko steamed fish cake, shiitake mushrooms and spring onions.
Steamed Savoury Custard is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Steamed Savoury Custard is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook steamed savoury custard using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Steamed Savoury Custard:
- Get 2 Eggs
- Get 200 ml Stock *100ml per egg
- Prepare Salt & White Pepper
- Prepare Soy Sauce
- Get 1 Spring Onion *finely chopped
Chinese steamed egg is a savory version of the custard that most people are familiar with. The Perfect Steamed Egg (Savory Custard). I am slightly obsessed with eggs at the moment. Not only are they delicious, they are also one of the most versatile and nutritious fast food.
Steps to make Steamed Savoury Custard:
- Good quality real stock is perfect. If you make instant chicken stock, place 200ml hot water in a bowl and add 1/2 teaspoon Bouillon Powder or Stock Cube, then season it with Salt, White Pepper and Soy Sauce as required. Cool slightly.
- *Note: You may wish to season the stock with just Salt & Pepper or with herbs & spices of your choice.
- Place Eggs in a large bowl, whisk lightly. Then add the stock gradually, whisking constantly, and mix very well. Don’t worry about the bubbles.
- Pour the egg mixture into a 300ml size bowl, OR 2 small bowls, cups, ramekins or whatever you use if individually served.
- Cook in hot steamer or microwave at a lower setting around 500W. You can cook using a pot if you don’t have a steamer.
- Pot method is simple. Fill a pot with 2cm of water, place a small plate on the bottom, then heat. When the water starts steaming, carefully place the bowl on the plate, pour the egg mixture in the bowl, cover the pot and cook until the mixture is set. It will take around 10 minutes. Taking the bowl out safely might be tricky and you need to be very careful.
- Sprinkle plenty of chopped Spring Onion over and serve hot.
- If you wish to add something to it, see suggested ingredients at http://www.hirokoliston.com/steamed-savoury-custard/
I am slightly obsessed with eggs at the moment. Not only are they delicious, they are also one of the most versatile and nutritious fast food. After steaming for fifteen minutes, the savory egg custards were ready to be served. Note to self: buy a proper bamboo steamer; it's been years since the last one went out of commission. How to create silky smooth Chinese savory steamed egg custard with only eggs, stock, and salt.
So that’s going to wrap this up with this exceptional food steamed savoury custard recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
