Prep time: | Cook time: | Serves 3
- 3-4 eggs depending on size
- 200 ml vegetable stock
- 50ml water
- Chopped spring onions
- Sesame Oil
- Soy Sauce
- Chinese Cooking wine
- Salmon Roe
- In a saucepan combine the stock and water and bring to a boil, let that cool down to room temp.
- Combine 1 tablespoon of soy sauce, with equal parts cooking wine and water to a pan and bring to a boil. Let that simmer for a minute to cook out the wine. Cut up a big piece of ginger and place it in the mixture to let it infuse. This is the dressing for the egg custard.
- Beat your eggs in bowl with a whisk, you want to get a bit of air into the eggs, you don’t need to over do it as the mixture will get strained.
- Combined your cooled down stock mixture (from step 1) with the egg solution and give it another mix.
- Strain the solution to remove any lumps or bits of whites.
- Place the solution into teacups size cup or bowl.
- Cover the egg solution tightly will aluminium foil and steam for approximately 8 minutes depending on how big your servings are. You can test as you go and open it, if the egg is pulling from the cups you’re probably slightly over (will still be good), it should have a wobble but still hold itself together.
- Take the custard straight out and garnish with some sesame oil, and the ginger infused soy. Finish with spring onion and a teaspoon of salmon roe.