Silky Japanese Custard Eggs

12 mins
Serves 1
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Directions

  1. 1Crack two eggs into a bowl, add a pinch of salt and a dash of water.
  2. 2Crack two eggs into a bowl, add a pinch of salt and a dash of water.
  3. 3Crack two eggs into a bowl, add a pinch of salt and a dash of water.
  4. 4Whisk the eggs and strain out the clumpy parts.
  5. 5Whisk the eggs and strain out the clumpy parts.
  6. 6Whisk the eggs and strain out the clumpy parts.
  7. 7Add water to about two thirds of the bowl or prepare a broth by boiling some water with kombu for 10 minutes and cooling it.
  8. 8Add water to about two thirds of the bowl or prepare a broth by boiling some water with kombu for 10 minutes and cooling it.
  9. 9Add water to about two thirds of the bowl or prepare a broth by boiling some water with kombu for 10 minutes and cooling it.
  10. 10Whisk again and add salt to taste.
  11. 11Whisk again and add salt to taste.
  12. 12Whisk again and add salt to taste.
  13. 13Add enoki mushrooms as a topping.
  14. 14Add enoki mushrooms as a topping.
  15. 15Add enoki mushrooms as a topping.
  16. 16Close the lid or saran wrap it with a few holes on top and steam it for 12 minutes on low to medium heat.
  17. 17Close the lid or saran wrap it with a few holes on top and steam it for 12 minutes on low to medium heat.
  18. 18Close the lid or saran wrap it with a few holes on top and steam it for 12 minutes on low to medium heat.

Ingredients

  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 thirds of the bowl water
  • 2 thirds of the bowl water
  • 2 thirds of the bowl water
  • 3 pieces kombu
  • 3 pieces kombu
  • 3 pieces kombu
  • 1 handful enoki mushrooms
  • 1 handful enoki mushrooms
  • 1 handful enoki mushrooms

Equipment

bowlwhiskstrainersmall potsteamer
Silky Japanese Custard Eggs | Clip Recipe