Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, steamed savory egg custard. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Steamed Savory Egg Custard is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Steamed Savory Egg Custard is something that I’ve loved my whole life. They are nice and they look fantastic.
Compare Steamer & and find the best deal! You lot love a sale Huge Selection on Second Hand Books. You simply mix the eggs with water or broth, and then steam it on the stovetop for a short period of time. And along the lines of simplicity, you can also make this Chinese egg custard recipe without any special equipment.
To begin with this particular recipe, we must first prepare a few components. You can have steamed savory egg custard using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Steamed Savory Egg Custard:
- Prepare 150 g Chicken
- Prepare 2 Egg
- Prepare 300 cc chicken dashi stock
- Make ready 1 teaspoon soy sauce
- Get 2 teaspoon mirin
- Prepare 2 pinch salt
- Get 2 shiitake mushrooms
- Get 1/4 bunch(10g) mitsuba wild chervil
Eggs, stock (or water), and salt are the three ingredients to prepare this classic Chinese savory steamed egg custard. Don't let the simple ingredients fool you, for this steamed egg custard is universally loved by all Chinese and is one of our comfort food. Like most simple dishes, the hard part is to get it to perfection. Eggs, water, seasoning and that's it.
Instructions to make Steamed Savory Egg Custard:
- First we have to make Chicken dashi stock. Cut the chicken into about 3/4 inch (about 2cm) pieces. Add water (400cc~500cc) and chicken in a pot. Cook over big heat. When it becomes a simmer remove the froth and simmer over low heat for about 20 minutes, cover with a lid. And then keep it to normal tempurture.
- Mix the egg well. And add the dashi stock, soy sauce, mirin and salt in it. Mix it well again. Carefully strain through a fine mesh sieve into a bowl.
- Place the chicken and shiitake mushroom in a 4 individual chawan mushi bowles or tea-cup-like containers that are capable to cook. carefully pour in the egg mixture without making bubbles. Fill each container up to about 80 percent full.
- Add water (3cm~5cm) into a big pot. When the water becomes boiled put in the container with a lid. Cover over midiam heat for 7 minutes and turn off the heat steam for 3 minute.
- There will be clear liquid that flows on container, it tells that is done. Remove the containers form the pot. Carefully arrange the mitsuba on top.
Like most simple dishes, the hard part is to get it to perfection. Eggs, water, seasoning and that's it. To be able to make this skilfully at home is the most fulfilling achievement. The key to a smooth and silky steamed custard is to not to whisk it too ferociously when mixing the eggs with the stock. It is also essential to pass this mixture through a fine sieve to remove any bubbles that may have formed.
So that’s going to wrap this up for this exceptional food steamed savory egg custard recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
