These silky, light, and super-easy egg custards are good on their own and even better topped with sweet shrimp and sliced scallions. Take care not to overcook them, as the texture can become tough and dry. For a simple meal, serve with watercress salad and brown rice.
Recipe courtesy of Judy Joo
Episode: Side Dishes
Print
Egg Custards with Shrimp
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
30 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 8 large eggs
  • 2 cups/480 milliliters chicken stock 
  • 2 teaspoons fish sauce 
  • 1/2 teaspoon kosher salt or sea salt 
  • 8 small shrimp, peeled and deveined 
  • 1 scallion, thinly sliced on an angle 
  • Toasted sesame oil, for drizzling 
  • Roasted sesame seeds, for sprinkling 

Directions

Special equipment: four 10-ounce heatproof bowls or ramekins

Bring a pot of water to a boil.

In a large bowl, whisk together the eggs, chicken stock, fish sauce and salt. Pour the mixture into four 10-ounce heatproof bowls or ramekins. Arrange the bowls in a large, wide pot with a lid. 

Add enough boiling water to the pot to reach two-thirds of the way up the sides of the bowls. Bring the water to a gentle simmer, cover the pot, and steam until the custards are slightly wobbly in the center, 6 to 7 minutes.

Divide the shrimp and scallions among the bowls, cover, and steam until the shrimp are cooked through and the custards are set, about 3 minutes more. 

Top the custards with a drizzle of sesame oil and a sprinkle of sesame seeds. Serve warm.

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