The Chinese Steamed Egg Custard

Name: The Chinese Steamed Egg Custard
Total time: 1200 s
Yield: 2 Servings
Cuisine: British
Ingredients: 2 Eggs; Water (use egg shells to measure, 1 egg to 2 egg shells of water); 1 pinch salt or A drop of Chicken stock; Soy Sauce; Sesame Oil; 1 Shrimp; 1 Shiitake or Black Mushroom; 1 dash Chilli Flakes; 1 small handful of chopped spring onions

Eli Yeung @oops_itseli

Belfast

This exquisite silky-smooth dish is savoury and juicy instead of sweet. It is so popular that there is a Japanese & Korean variation. Guess what? It is so easy to make that all you need is egg, water, salt or stock & 20 minutes.

Eli Yeung @oops_itseli

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Ingredients

20 mins

2 Servings

Egg Custard
2Eggs
Water (use egg shells to measure, 1 egg to 2 egg shells of water)
1 pinchsalt or A drop of Chicken stock
Garnish
Soy Sauce
Sesame Oil
1Shrimp
1Shiitake or Black Mushroom
1 dashChilli Flakes
1small handful of chopped spring onions

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Steps

20 mins

1

Crack eggs into a bowl
2

In a separate bowl, mix a drop of chicken stock/ salt with warm water until everything is dissolved.
3

Once water is cool, beat it together with egg
4

Strain the egg mixture into your desire bowl or plate
5

Wrap plate/ bowl with aluminium foil
6

Steam for 8-10 mins
7

Garnish & Viola!

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Eli Yeung @oops_itseli

on July 08, 2020 21:00

Belfast

I am a photographer turned #homechef who explores & shares traditional & authentic Asian food recipes.• Email for Collaboration• www.crazyrichflavours.co.uk