dinner · vegetarian · dairy-free
Steamed egg custard with shiitake
A silky, savory egg custard steamed gently in cups, with browned shiitake slices tucked in. It takes about 15 minutes of steaming and almost no effort.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains egg, wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Steamer.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Bring a shallow pot of water to a gentle simmer with a steamer rack set above it, and have two heatproof cups ready.
-
2
Slice the shiitake caps thinly and cook them in a dry pan until tender. Let them cool, then divide them between the cups.
-
3
Stir the eggs gently with chopsticks, mix in the stock and soy sauce, then strain through a sieve, taking care not to push foam through. Pour into the cups and cover each loosely with foil.
-
4
Steam gently for 12 to 16 minutes. The centers should wobble slightly without looking liquid and reach 160°F (71°C). Rest 2 minutes before serving.
