Recipe: Tasty Cold Savoury Egg Custard
Cold Savoury Egg Custard.
You can have Cold Savoury Egg Custard using 8 ingredients and 8 steps. Here is how you cook that.
Ingredients of Cold Savoury Egg Custard
- It's 4 of large Eggs.
- You need of *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.
- It's of Clear Soup.
- You need of *Note: Use 300ml of this soup to mix with Eggs, and use 100ml to make sauce.
- It's 400 ml of Dashi Stock *OR 400ml Water & 1/2 teaspoon Dashi Powder.
- Prepare 1/2 teaspoon of Salt.
- You need 1 teaspoon of Soy Sauce *plus extra, see Step 2.
- You need 1 teaspoon of Mirin.
Cold Savoury Egg Custard instructions
- 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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