in Soup Recipes

Egg custard from the steamer

updated

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Ingredients for 2 servings:

  • 4 eggs
  • 4 tbsp milk
  • salt and pepper
  • Curry powder, to taste
  • 1 pinch(s) of sugar
  • Herbs, e.g. parsley or chives

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Whisk the eggs well with milk and seasoning in a suitably sized casserole dish. The egg mixture will rise in the oven, so don’t choose a dish too small. Place in the center of a cold oven with the steam function. Set the steam function to 100°C and steam the egg mixture for about 10 minutes. The cooking time may vary depending on the quantity. When the mixture has set, the egg custard is done. Cut into bite-sized pieces (or cut out pieces), place in a soup bowl, and ladle over the hot soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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