Korean · Breakfast
Steamed Egg Custard (Low-Calorie)
Silky Korean-style steamed egg custard made with three eggs whisked into a light dashi-and-water base, steamed until barely set and jiggly, finished with scallion and sesame oil. This low-calorie version keeps it under 400 calories by omitting cream and minimizing oil while retaining its signature jiggly texture.
$2
5 minsPrep
12 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
188Calories
16.8gProtein
12.2gFat
2.2gCarbs
0.7gSugar
0.3gFiber
770mgSodium
567mgChol
4.1gSat Fat
315mgPotassium
90mgCalcium
2.1mgIron
1.4mcgVitamin B12
3mgVitamin C
low-calorie
low-carb
low-calorie
Instructions
1
Prep
Crack the three eggs into a heatproof bowl and whisk with a fork until fully broken up and no streaks of white remain, about 30 seconds.
2
Whisk
Pour the cooled dashi, salt, and minced garlic into the eggs and whisk gently until evenly combined, then strain through a fine sieve into a small ramekin to remove chalazae for a smoother set.
3
Steam
Set the ramekin into a steamer basket over gently simmering water on medium-low heat, cover with a lid propped slightly ajar, and steam 12-14 minutes until set at edges but wobbly in center.
4
Plate
Remove the ramekin from the steamer, thinly slice the scallion and scatter over the top, drizzle with sesame oil while hot, and serve warm directly in the ramekin as a savoury side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 1 cup240ml dashi, cooled to room temperature
- 22 scallion
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 1 clove1 clove garlic
