Fluffy and Savory Steamed Egg Custard
How to Make Silky Smooth and Delicious Steamed Egg Custard
Experience a melt-in-your-mouth texture! This recipe for steamed egg custard puffs up like a cloud, offering visual delight along with its incredible taste. It’s a perfect side dish for any meal, wonderful as a topping for rice, or even mixed into bibimbap. The fragrant touch of chrysanthemum leaves adds an extra layer of flavor, transforming a simple meal into something special.
Ingredients- 6 large eggs
- 1 sheet (10x10cm) dried kelp (kombu)
- 1 Tbsp fermented shrimp (saeujeot)
Cooking Instructions
Step 1
Prepare 6 fresh eggs and 1 tablespoon of saeujeot for a savory depth of flavor. Using fresh eggs will ensure a more tender and delicate texture.
Step 2
To ensure the eggs are thoroughly beaten, use a vegetable chopper or a whisk to break them down smoothly. Whisking them until completely lump-free prevents the custard from becoming unevenly cooked.
Step 3
Pour water into a traditional earthenware pot (ttukbaegi) to about 2/3 full. Add the dried kelp and bring it to a boil. Once boiling, remove the kelp to create a flavorful kelp broth. This broth is the secret ingredient for the rich umami and smooth texture of your egg custard.
Step 4
Pour the beaten eggs into the simmering kelp broth. Using chopsticks or a spatula, gently stir the mixture as small curds begin to form, creating a soft, clumpy texture. Be careful not to stir too vigorously, as the eggs will start to cook at this stage.
Step 5
As soon as the egg mixture starts to form soft curds and rise, immediately reduce the heat to the lowest setting. High heat can cause the eggs to become tough or even burn.
Step 6
Once the custard puffs up, artfully arrange chrysanthemum leaves on top if desired, for a touch of freshness and color. Cover the pot with a lid and let it steam gently over very low heat.
Step 7
Using a transparent glass lid allows you to witness the magical transformation as the egg custard rises spectacularly, resembling a fluffy cloud. This is the signature appeal of ‘bomb’ steamed egg custard!
Step 8
When you lift the lid, steaming gently, you’ll notice the custard that was proudly puffed moments before will instantly deflate. This dramatic collapse as the steam escapes is a natural phenomenon for steamed egg.
Step 9
Unfortunately, the moment you lift the lid, the once-puffed egg custard begins to settle down. It started deflating even as I was getting my camera ready. But don’t worry, the taste remains absolutely delicious!
Step 10
It’s a bit disappointing, isn’t it? As soon as I pointed my camera, the grandly puffed egg custard started to sink. Is this happening only to me? Even though it deflates, the incredibly soft and savory taste of freshly steamed egg custard is unchanged, so don’t be too sad!
