Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, steamed savory egg custard. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Chinese Steamed Egg (also known as Chinese Steamed Egg Custard) is a healthy breakfast. Learn how steam eggs Chinese style, as well as useful tips and tricks. TThis post and giveaway is sponsored by Vitaliseur de Marion.
Steamed Savory Egg Custard is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Steamed Savory Egg Custard is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook steamed savory egg custard using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Steamed Savory Egg Custard:
- Take 150 g Chicken
- Take 2 Egg
- Take 300 cc chicken dashi stock
- Take 1 teaspoon soy sauce
- Make ready 2 teaspoon mirin
- Take 2 pinch salt
- Make ready 2 shiitake mushrooms
- Make ready 1/4 bunch(10g) mitsuba wild chervil
And I love the fluffy unevenness of the American diner-staple scrambled eggs. Somewhere in between these two planes lie. Keep these tricks in mind when you are going to make this savory steamed egg custard. Chawanmushi is a Japanese egg custard appetizer which consists of ginkgo nuts, shiitake mushrooms, kamaboko (Japanese fish cake), and an egg mixture flavored with dashi, soy sauce, and mirin.
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.
Drain the egg and dashi stock mixture with a sieve. Most importantly, if the steam is too strong this will make a porous and spongy egg custard. Case in point: Cantonese Egg Custard with Minced Pork, a simple recipe for a savory steamed egg custard with minced pork, asparagus, and mushrooms. The version I grew up eating usually featured not just ground pork, but also salted, preserved duck egg yolks (鹹蛋) and fresh green scallions. Dashi and fish sauce impart a real saline and savory essence to the dish that make this steamed eggs recipe pop with flavor.
So that is going to wrap this up with this special food steamed savory egg custard recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
