Savoury Egg Custard

Been wanting to make this...  But like everything else in life...  The various aspects  didn't line up so I had to put off my plan. 

Here's a quick recipe that serves 4...

Savoury Egg Custard

Ingredients :

2 eggs (room temperature, about 1 small cup)

1 tablespoon of Mirin or fish sauce or miso paste  + water to make it 2 and a half ratio to the egg (example- if egg is 1 cup total, the water solution should be 2 and a half cups) 

Optional :1 sliced shitake mushroom,  crabstick, fish meat, chicken slices, shrimp, seaweed

2 garlic finely chopped

A dash of pepper

Method:

Add eggs to fish sauce/mirin solution,  stir gently and  avoid making bubbles.

Prepare sliced mushroom and garlic in 4 containers with cover (I just used the taufu fuah tapau containers...  Fill to 1/3 way each) you can add chicken meat/prawn to the container now.

Gently pour egg mixture (strain twice or more times to get really silky egg custard)  into the containers,  put on cover and steam for 10 minutes with a gap in the steamer cover.

I usually stop the steamer immediately after the eggs turn creamy white and let them sit in the the steamer to continue cooking.

You can either do a- the knife poke test (poke the middle of your custard and if the water comes out clear,  that means it is done)

or b- the wiggle test (I just wiggle the custard and it doesn't look too on the liquid side)

Tips: If you are confident about your egg to liquid ratio ( 1:2.5) you should be OK.

You can also add chicken meat or shrimp into your mushroom container...  Just to be safe...  Season as usual and pre boil till almost cooked!

You can also put chopped chives on top of the mix before steaming...  Just try to avoid making bubbles for a creamy soft silky custard.

This recipe needs to be tried more than once to build up confidence...  We are looking for soft,  silky, smooth egg custard that will ooze clear water when you scoop!

Most of my ladies friends are not so fond of this dish and I dont know why....  Sedap wooo....