Steamed Savoury Custard
Steamed Savoury Custard

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, steamed savoury custard. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Steamed Savoury Custard is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Steamed Savoury Custard is something that I’ve loved my whole life.

Make this super easy Chinese Steamed Eggs (Savory Egg Custard 蒸水蛋). Silky smooth eggs literally melt in your mouth. Serve over rice to make a quick and easy dinner that the whole family will.

To begin with this particular recipe, we must first prepare a few ingredients. You can have steamed savoury custard using 5 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Steamed Savoury Custard:
  1. Get 2 Eggs
  2. Make ready 200 ml Stock *100ml per egg
  3. Get Salt & White Pepper
  4. Take Soy Sauce
  5. Prepare 1 Spring Onion *finely chopped

The test of a good steamed egg lies in the texture. It will be soft and silky with a smooth surface, kind of like a savoury set custard. Done wrong, it will be rubbery with a a pock-marked surface- like the. Gyeranjjim (계란찜) is a Korean savory egg custard dish.

Instructions to make Steamed Savoury Custard:
  1. Good quality real stock is perfect. If you make instant chicken stock, place 200ml hot water in a bowl and add 1/2 teaspoon Bouillon Powder or Stock Cube, then season it with Salt, White Pepper and Soy Sauce as required. Cool slightly.
  2. *Note: You may wish to season the stock with just Salt & Pepper or with herbs & spices of your choice.
  3. Place Eggs in a large bowl, whisk lightly. Then add the stock gradually, whisking constantly, and mix very well. Don’t worry about the bubbles.
  4. Pour the egg mixture into a 300ml size bowl, OR 2 small bowls, cups, ramekins or whatever you use if individually served.
  5. Cook in hot steamer or microwave at a lower setting around 500W. You can cook using a pot if you don’t have a steamer.
  6. Pot method is simple. Fill a pot with 2cm of water, place a small plate on the bottom, then heat. When the water starts steaming, carefully place the bowl on the plate, pour the egg mixture in the bowl, cover the pot and cook until the mixture is set. It will take around 10 minutes. Taking the bowl out safely might be tricky and you need to be very careful.
  7. Sprinkle plenty of chopped Spring Onion over and serve hot.
  8. If you wish to add something to it, see suggested ingredients at http://www.hirokoliston.com/steamed-savoury-custard/

Gyeran means eggs, and jjim refers to a steamed dish. Eggs are also called dalgyal (달걀) in Korean, so this dish is also called dalgyaljjim. How to create silky smooth Chinese savory steamed egg custard with only eggs, stock, and salt. As long as you get the steamed egg custard part right, the toppings are up to you. I am slightly obsessed with eggs at the moment.

So that is going to wrap this up for this exceptional food steamed savoury custard recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!