steamed egg custard
This silky smooth miso egg custard recipe is inspired by traditional Chinese steamed eggs. Miso ginger broth gives the delicate egg custard a beautiful deep flavor that is perfectly accented with pops of salmon roe, crunchy radishes and earthy enoki mushrooms.
What is Egg Custard?
Chinese steamed eggs, egg custard, or water eggs are a common breakfast dish in Chinese home cooking. Broth is used to create a smooth texture and deeper flavor profile. These eggs are often served to small children who are transitioning to solid foods and elders because of the soft texture. Traditionally this dish is served with soy sauce and chives.
What is Salmon Roe?
Salmon roe (also known as red caviar or ikura) is unfertilized salmon eggs. Then the roe goes through a process called ‘skein’ where it’s rubbed against a sieve to remove the membrane covering the eggs, washed, and salt cured. Salmon roe is high in omega-3 fatty acids, phosphorus, and folate as well as vitamins A, B12, E, and D. This flavor packed delicacy has many health benefits and makes a great addition to your regular diet!
How to make steamed egg custard?
Let’s get cooking! Place a heat proof bowl in a large pot and fill with water until it covers 1/3 of the side of the bowl. Remove the bowl and bring water to boil, then lower the heat to medium. Meanwhile in a medium bowl whisk together eggs, broth, 1/2 tsp soy sauce, mirin, rice vinegar, and a pinch of salt. Strain through a fine sieve and discard the solids. Pour the custard base into the heat proof bowl and tightly cover with microwave safe cling wrap. Use a toothpick to poke holes to allow steam to escape. Gently move the bowl in the boiling water, cover the pot, and cook for about 10-12 minutes until the top is about to set. Then remove the cling wrap and assemble desired amount of asparagus and enoki mushroom tips on top. Cover the pot and continue to cook for about 2-3 minutes. Turn off the heat and remove the bowl from the pot. Set the bowl on a wire rack and let cool for an hour. Garnish with salmon roe, micro greens, sliced radishes, chives, and pickled radishes. Serve with soy sauce!