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We hope you got insight from reading it, now let’s go back to cold savoury egg custard recipe. To make cold savoury egg custard you need 8 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Cold Savoury Egg Custard:
- Get 4 large Eggs
- Provide *Note: The ratio of the volume of Eggs : Soup is 1 : 1.5. If the volume of 4 Eggs is 200ml, you would need 300ml Soup. 4 large Eggs would be about 200ml
- Take Clear Soup
- Take *Note: Use 300ml of this soup to mix with Eggs, and use 100ml to make sauce
- Get 400 ml Dashi Stock *OR 400ml Water & 1/2 teaspoon Dashi Powder
- Take 1/2 teaspoon Salt
- Use 1 teaspoon Soy Sauce *plus extra, see Step 2
- Prepare 1 teaspoon Mirin
Instructions to make Cold Savoury Egg Custard:
- Make Clear Soup. Heat Dashi Stock in a saucepan and season with Salt, Soy Sauce and Mirin. Transfer 300ml to a measuring jug, and allow it cool slightly while you are preparing Eggs and equipments.
- Add extra 1 teaspoon Soy Sauce to the remaining soup. This will be the sauce. Transfer to a small bowl. When it is cool, chill in the fridge.
- Whisk Eggs in a mixing bowl, and add slightly cooled (but still quite hot) 300ml Soup gradually, a small amount at a time, and mix well. *Note: This way you can make warm mixture.
- Pour the egg mixture through a fine strainer such as tea strainer into 4 heat-proof cups or ramekins.
- Heat the steamer and bring the water to the boil. *Note: Today I used a pot and a flat steamer rack.
- Reduce the heat to LOW, carefully place the cups or ramekins in the steamer, cover with the lid wrapped with a tea towel, then cook with gentle steam for 6 minutes. Keep the lid on, and leave in the remaining heat for 15 minutes.
- *Note: If the steam was too strong, the egg mixture would bubble up. To achieve smooth silky texture, steam gently, and cook with remaining heat.
- When cool enough, place in the fridge to chill. Pour the chilled sauce over before serve. *Note: Grated Yuzu Rind would be a great additional topping.
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