Savory Egg Custard with Clams & Shrimp
Submitted by wlk5
Silky Chinese steamed egg custard with clams and shrimp, set over a savory broth and finished with oyster sauce and chives. Gentle steaming and a quick strain give it a flawless, custard-smooth texture.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minThis silky steamed egg is the essence of Chinese home cooking, simple, soothing, and quick to put together. The whole dish hinges on one principle: gentle heat.
The base is beaten eggs thinned with a cooled savory broth of clam juice, chicken stock, rice wine, and soy. Letting the broth cool before mixing keeps the eggs from scrambling, and a pass through a fine sieve catches any bubbles for that flawless, glassy surface.
Clams and chives go in the bottom of the bowl, then the strained egg is poured over and steamed low and slow, never at a hard boil, which is the secret to a smooth, tender custard rather than a pocked, rubbery one.
Shrimp get added partway through so they cook gently on top.
A drizzle of oyster sauce and a scatter of chives finish it. Spoon it over rice and serve hot.
Chef Tips
- Cool the broth completely before stirring it into the eggs, as the recipe insists; hot liquid scrambles them.
- Strain the egg mixture and steam over gentle, not vigorous, heat for that signature silky texture.
- Test with a knife in the center; it comes out clean when the custard is set.
Variations
- Use all chicken broth or dashi if you don’t have clam juice.
- Swap in crab, scallops, or just shrimp for the seafood.
- Finish with a drizzle of toasted sesame oil and a scatter of scallion.
Ingredients
Directions
This steamed egg dish exemplifies the simplicity of Chinese home cooking it takes about 5 minutes to prepare.
The Chinese use a heat- proof porcelain shallow bowl 7 inches wide by 3 inches deep with sloping sides to steam this egg dish.
A 1 quart ceramic souffle dish or a Pyrex bowl works just as well.
To ensure a smooth, silky texture, avoid high heat when steaming.
Combine the clam juice, chicken broth, oil, wine, soy sauce, sugar and pepper in a saucepan; bring to a boil.
Remove from heat; cool completely.
Lightly beat the eggs in bowl.
Slowly stir the cooled broth mixture into the eggs until thoroughly mixed.
Avoid over-beating.
Scatter the clams and 2 tablespoons of the chives in the bottom of a 1quart heat-proof bowl.
Strain the egg mixture through a fine mesh sieve over the clams.
Bring the water in a steamer to a boil over high heat.
Place the bowl on a rack above the boiling water.
Cover, reduce heat to a gentle boil, and steam for 2 minutes, or until the eggs begin to set.
Carefully remove cover from steamer, and scatter the shrimp on top of the custard.
Cover and steam for 5 minutes longer, The custard is done when a knife inserted into the center comes out clean.
Carefully remove bowl from the steamer.
Drizzle with oyster sauce and garnish with remaining chives.
Spoon over rice. Serve hot.
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