Steamed Silken Egg Custard
An Original Recipe by Not Quite Nigella
Preparation time: 5 minutes
Cooking time: 15 minutes
- 4-5 eggs (to make 2/3 cup of egg)
- 1 cup water or stock
- 2 teaspoons oil
- 4 shiitake mushrooms, sliced and stem removed (if dried, rehydrate them in hot water for 10 minutes)
- 1/4 cup slices green onions
- 2 cloves garlic, finely chopped
- 250g/0.5 pound pork mince (you can also substitute this with ground up firm tofu)
- 4-5 tablespoons shaoxing wine
- 3 tablespoons hoi sin sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon sesame seeds
- 1/2 teaspoon sugar
- white pepper
Step 1 - Take a metal or steamer proof bowl or dish with sides. I used a dish that was 20cms/8 inches in diameter and 1 inch deep. If yours is large, adjust the egg amount accordingly up or down. Whisk the eggs with the water or stock. Place the dish in a steamer fitted with a trivet and pour the egg mixture into the dish (I find it easier than levering a dish full of custard into the steamer). Steam for 15 minutes or until the centre is set.
Step 2 - While the egg is steaming, fry the topping. Heat the oil in a frypan and fry the mushrooms, onions and garlic until fragrant and then add the pork mince making sure to break it down into small pieces. Once the mince has browned, add the shaoxing wine, hoi sin sauce, soy sauce, sesame seeds, sugar and a sprinkling of white pepper. Toss to coat the pork evenly in the sauce.
Step 3 - Remove the custard from the steamer and top with the pork mince mixture.