Savory Steamed Egg Custard

Eggs whisked with stock and gently steamed into a silk-smooth savory custard — spoonable, comforting · egg methods here

2 · 10 min

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3 eggs
1¼ cups warm stock (chicken or dashi), ~1.5× the egg volume
½ tsp soy sauce · ¼ tsp salt · ½ tsp sesame oil
scallion · a few drops soy & sesame to finish
optional: a few shrimp, peas, or mushroom in the bottom

What you need

3 eggs

1¼ cups warm stock (chicken or dashi), ~1.5× the egg volume

½ tsp soy sauce · ¼ tsp salt · ½ tsp sesame oil

scallion · a few drops soy & sesame to finish

optional: a few shrimp, peas, or mushroom in the bottom

Whisk gently. Beat the eggs, then whisk in the warm (not hot) stock, soy, and salt — stir, don't froth. Measure the liquid by eye to about 1½ times the beaten egg.
Strain. Pour through a fine sieve into 2 heatproof bowls — this catches the froth and chalaza for a glassy top. Skim any bubbles. Cover each bowl with foil.
Steam low. Set the bowls in a steamer over gently simmering water, lid slightly ajar, and steam 10–12 min until just set — a slight jiggle in the center is right.
Finish. Uncover, drizzle with soy and sesame oil, scatter scallion. Eat warm with a spoon.

Steps — tap one to keep your place

1. Whisk gently. Beat the eggs, then whisk in the warm (not hot) stock, soy, and salt — stir, don't froth. Measure the liquid by eye to about 1½ times the beaten egg.

2. Strain. Pour through a fine sieve into 2 heatproof bowls — this catches the froth and chalaza for a glassy top. Skim any bubbles. Cover each bowl with foil.

3. Steam low. Set the bowls in a steamer over gently simmering water, lid slightly ajar, and steam 10–12 min until just set — a slight jiggle in the center is right.

4. Finish. Uncover, drizzle with soy and sesame oil, scatter scallion. Eat warm with a spoon.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.