Soft and Steamed Egg Custard: A Heartwarming Meal Reminiscent of Mom’s Cooking
Soft and Steamed Egg Custard: A Heartwarming Meal Reminiscent of Mom’s Cooking
A Table Set in Memory of My Beloved Mother
There are faces that always come to mind as I navigate life – my dear mother. I recall how she, with her skillful hands and excellent cooking, would always present a neat and delicious meal. The taste of the steamed eggs, made with fresh eggs from her own chickens and served over rice, lingers in my memory, so I decided to recreate it. This meal is a tribute to her love and culinary talent.
Silky Steamed Egg Custard- 2 fresh eggs
- 1 cup water
- A pinch of salt (to taste)
Oyster and Rice Cake Miyeokguk (Seaweed Soup)- 1 cup dried seaweed, rehydrated
- 100g oysters, cleaned
- 8 cups broth (e.g., anchovy or vegetable broth)
- 50g rice cake slices (tteokguk tteok)
- 1 tablespoon fish sauce (myeolchi aekjeot)
Silken Tofu Salad- 1/2 block silken tofu
- 2 large lettuce leaves
- 50g mixed baby greens
- Mustard dressing to taste
- 1 cup dried seaweed, rehydrated
- 100g oysters, cleaned
- 8 cups broth (e.g., anchovy or vegetable broth)
- 50g rice cake slices (tteokguk tteok)
- 1 tablespoon fish sauce (myeolchi aekjeot)
Silken Tofu Salad- 1/2 block silken tofu
- 2 large lettuce leaves
- 50g mixed baby greens
- Mustard dressing to taste
Cooking Instructions
Step 1
1. **For the Silky Steamed Egg Custard:** In a bowl, crack the 2 fresh eggs. Add 1 cup of water and a pinch of salt. Whisk gently until the egg whites and yolks are well combined. Pour the egg mixture into a rice cooker pot. Cook using the ‘steam’ or ‘cook’ function for approximately 20-25 minutes, or until set. (Cooking time may vary depending on your rice cooker model.)
Step 2
Your silky steamed egg custard is ready! When you take it out of the rice cooker, steaming hot, serving it over rice will bring back the comforting taste of your mother’s cooking.
Step 3
2. **For the Oyster and Rice Cake Miyeokguk:** First, rehydrate the dried seaweed in cold water until soft. Rinse it thoroughly, squeeze out excess water, and cut into bite-sized pieces. In a pot, heat a little sesame oil over medium-low heat. Add the cleaned oysters and rehydrated seaweed, and stir-fry until the oysters are lightly cooked and their raw smell dissipates, about 2-3 minutes. The seaweed should also become fragrant.
Step 4
Once the seaweed and oysters are well stir-fried, pour in 8 cups of broth and bring to a boil over high heat. When the soup starts to boil, add 1 tablespoon of fish sauce to season. Add the rice cake slices and cook until they are soft and chewy. Once the soup returns to a boil after adding the rice cakes, turn off the heat and ladle the finished soup into serving bowls.
Step 5
3. **For the Silken Tofu Salad:** Gently warm the silken tofu (1/2 block) in the microwave for about 30 seconds to 1 minute. Carefully scoop out the warmed tofu and cut it into bite-sized pieces using a spoon and fork or a knife. Be gentle to avoid breaking it apart too much.
Step 6
Wash the lettuce leaves (2 large) and mixed baby greens (50g) under cold running water. It’s important to pat them thoroughly dry with paper towels or a salad spinner, as excess water can dilute the dressing. Arrange the dried greens attractively on a serving plate or in a salad bowl.
Step 7
Arrange the cut silken tofu pieces over the dressed greens. Drizzle with your desired amount of mustard dressing. This completes your nutritious and refreshing silken tofu salad. Serve all dishes together to create a complete and heartwarming meal, reminiscent of your mother’s love and care.
