Sam Young's Cantonese steamed egg custard
serves
4
“This is my Mum’s recipe. Our family meals usually consisted of three dishes and one soup each night. There was always one vegetarian, one meat and one seafood dish. This dish was a hero when Mum was on a budget, or if we needed an extra dish. It put a smile on my face every time.” – Sam Young
Ingredients (4)
- 4 eggs
- 400ml clear chicken broth
- Thinly sliced long green shallots
- Crispy chilli oil, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Whisk eggs in a large measuring jug until smooth. Add broth and whisk until combined (if using store-bought broth, no need to season; if using homemade chicken broth, season to taste with salt flakes, sugar and chicken stock powder). Pour into a large bowl (see note) and cover with plastic wrap. Place in a bamboo steamer over a pan of boiling water. Steam for 15 minutes or until custard is set, but still wobbly.
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2.Carefully remove plastic wrap. Top with shallots and spoon over crispy chilli oil. Serve immediately.
Recipe Notes
You’ll need a bamboo steamer. Mixture can be divided into 4 smaller bowls; reduce steaming time to 7 minutes.
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