Steamed Savory Custard Recipe
Ingredients
| 4 eggs, lightly beaten | ||
| 1 green onion (including top), thinly sliced | ||
| Sesame oil | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| 1/2 cup cooked, flaked crabmeat, small cooked shrimp, or diced cooked ham | ||
Directions
1. Combine the eggs, green onion, sesame oil, salt, and pepper in a bowl. Stir in the broth until evenly blended, then stir in the crabmeat.
2. Place a steaming rack in a wok and add water to just below the level of the rack. Bring it to a boil and reduce the heat so the water simmers gently. Divide the egg mixture equally among four individual custard cups. Carefully set the cups on the rack, cover, and steam until a knife inserted in the center of the custard comes out clean, 18 to 20 minutes.
2. Place a steaming rack in a wok and add water to just below the level of the rack. Bring it to a boil and reduce the heat so the water simmers gently. Divide the egg mixture equally among four individual custard cups. Carefully set the cups on the rack, cover, and steam until a knife inserted in the center of the custard comes out clean, 18 to 20 minutes.
Chef
