Tips For Cooking Steamed Egg Custards

Steamed egg custards are very popular in China, Japan, and Korea, but they are generally made without cream or broth – just eggs, water, and salt. This particular version is our own invention, and we think the bone broth, the cream, and the delicate texture of the steamed egg make a delightful combination.

This is a sort of hybrid of an omelette, the steamed egg custards which are popular in Asia, and a soup. It is a good for busy families because it is quick and easy to make, it can be eaten at any meal – breakfast, lunch, or dinner; and it can satisfy a diversity of tastes, since each family member can choose a personal set of ingredients and cook the meal in his own bowl.

Here's a sample set of ingredients: eggs, cream, and bone broth (for a great broth, get bones with as much fat and collagen attached as you can!); scallions, tomatoes, and shrimp.

The volume of the cream and broth should be equal to the volume of the eggs. Water or milk can be substituted for broth if it is unavailable. Other ingredients we frequently use are shiitake mushrooms, onions, smoked gouda or pecorino romano cheese, bell peppers, bacon, meats, and fish. Not shown are herbs and spices to taste.

Start by mixing the eggs, cream, and bone broth. Pour these into a bowl through a strainer. This breaks the egg white up into tiny pieces, mixing it into the fat and broth and preventing chunks of uncooked protein from appearing in the soup.

Then, mix in the other ingredients and spices to taste. While you’re doing that, start a little water boiling in a wok. You’ll need a steaming tray to put in the wok, this elevates the bowls above the boiling water. If you have a large pot with a steaming basket, that will work equally well.