Friday, September 25, 2009


After browsing for so many websites for this silky steamed egg, finally I have an idea to make it like they served in restaurants. This steamed egg custard is so silky like a silken tofu. I'm also thinking of making some egg custard dessert next time with this idea. My hubby and the boys were thrilled by my individual steamed egg custard with ground pork and nothing was leftover...that's what I like it!!!


For Egg Custard:

625 ml chicken stock
5 large eggs
2 tsp fish sauce
1 tsp cornstarch

For Marinated Ground Pork

150 g ground pork
1/2 tbsp oyster sauce
2 tsp fish sauce
1 tsp garlic, chopped
1 tsp shallots oil
1/2 tsp sesame oil


For Marinated Ground Pork:

1. In a bowl combine all ingredients until well mixed and cover with a plastic wrap. Refrigerator for 20-30 minutes.

For Egg Custard:

1. Prepared a steamer with some water to boil. Meanwhile, add the eggs into a mixing bowl with the fish sauce. Beat the egg lightly to prevent any bubbles form.

2. Add in the chicken stock into the egg mixture and stir it well.

3. Strain the egg mixture into another clean bowl and set aside.

4. Add some cornstarch into the marinated ground pork and mix it well. In each individual ramekin, divide the ground pork. Then add a little of egg custard into the ground pork and mix it well with a fork so the pork will be more tender when steamed.

5. Then pour all the remaining egg custard into each ramekin and covered them with a foil paper.

6. Steam the egg custard for 15 minutes in a medium fire.

7. Uncovered the ramekin and add some fried shallots on top and serve it hot with steamed white rice.

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