Bouncy Steamed Egg Custard (School Cafeteria Style)
Bouncy Steamed Egg Custard (School Cafeteria Style)
A Nostalgic Recipe: Delicious Steamed Egg Custard That’s Great Even When Cold!
Do you ever miss the steamed egg custard from company cafeterias or school lunches? I remember how delicious that soft yet springy egg custard was, scooped from a large steamer with a spatula. Today, I’m recreating that classic school cafeteria style steamed egg. What makes this recipe special is that it’s just as delicious even after cooling down, so you can enjoy it at your own pace.
Main Ingredients- 6-7 Eggs (approx. 300ml)
- 200ml Kelp Broth (Dashima water)
- 1/6 Onion
- 1/3 Scallion (Green Onion)
- 2-3 Slices of Carrot
- 2-3 Slices of Zucchini
- 1 tsp Sesame Oil
Seasoning- 1 tsp Salt
- 1 tsp Sugar
- 1 Tbsp Mirin (Rice Wine)
- 1 tsp Salt
- 1 tsp Sugar
- 1 Tbsp Mirin (Rice Wine)
Cooking Instructions
Step 1
First, let’s make the kelp broth. Soak 2 pieces of clean dried kelp (about 3x4cm each) in 200ml of hot water (around 80°C or 175°F) for 15-20 minutes. Once infused, let the broth cool slightly before use.
Step 2
Now, let’s prepare the vegetables. Finely mince 1/6 onion and 1/3 scallion. Also, finely mince the thinly sliced carrots and zucchini. Mincing the vegetables finely will help them blend beautifully into the egg custard.
Step 3
Crack 6 fresh eggs into a bowl. This amount will yield approximately 300ml of egg mixture. (Feel free to use 7 eggs if you prefer.)
Step 4
Add 1 tsp of salt to the eggs. Salt helps to eliminate any eggy smell and enhances the overall flavor.
Step 5
Also, add 1 tsp of sugar for a touch of sweetness. This will give it that subtle sweetness reminiscent of school cafeteria egg custard.
Step 6
For a smoother texture and to reduce any unwanted odors, add 1 Tbsp of mirin (rice wine).
Step 7
Gently stir the mixture until all the seasonings are well combined. Try not to create too much foam. Ensure the salt and sugar have dissolved completely.
Step 8
Pour the prepared 200ml of kelp broth into the egg mixture and stir. For an even silkier texture, you can strain the mixture through a fine-mesh sieve. This removes any unmixed bits for a perfectly smooth custard.
Step 9
Lightly brush the inside of your steaming dish with sesame oil. This prevents the egg custard from sticking and makes it easier to remove later.
Step 10
Pour the seasoned egg mixture and the minced vegetables into the prepared dish. Cover the top of the dish tightly with plastic wrap. Poke a small hole in the center of the wrap with a chopstick to allow steam to escape.
Step 11
Carefully place the covered dish into a preheated steamer. Start steaming on high heat for the first 2 minutes, then reduce the heat to medium-low and steam for 25 minutes. Proper heat control is key!
Step 12
After the steaming time, insert a chopstick into the hole you made in the plastic wrap. If it comes out clean and the surface of the egg custard is firm, it’s perfectly cooked. If not, steam for a few more minutes.
Step 13
Carefully remove the steamed egg custard from the steamer and let it cool slightly. It’s delicious served immediately, but letting it cool a bit before cutting into bite-sized pieces will enhance its tender texture. Any leftovers can be stored in the refrigerator and enjoyed cold – they’re surprisingly tasty!
Step 14
Cut the perfectly steamed, bouncy egg custard into pleasing portions and arrange it on a nice plate. You’ve now successfully recreated that nostalgic school cafeteria-style steamed egg custard!
