Korean · Breakfast
Steamed Egg Custard (Keto)
Silky Korean-style steamed egg custard made with whole eggs, chicken stock and sesame oil, gently steamed until barely set and quivering. Keto-adapted by omitting carrot and mirin, finished with scallion and sesame seeds for a savoury, low-carb single bowl.
$2
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
357Calories
26.4gProtein
25.9gFat
4.1gCarbs
1.3gSugar
0.4gFiber
1173mgSodium
765mgChol
8.8gSat Fat
347mgPotassium
113mgCalcium
2.8mgIron
1.7mcgVitamin B12
1.3mgVitamin C
low-carb
gluten-free
low-calorie
keto
Instructions
1
Prep
Crack the 4 eggs into a bowl and whisk with a fork until fully combined with no streaks. Add the chicken stock, sesame oil and salt, then whisk gently until smooth and uniform, avoiding excess bubbles.
2
Prep
Grease a small heatproof bowl with butter. Strain the egg mixture through a fine sieve to remove foam and chalazae, then slice the scallion thinly.
3
Steam
Set the bowl in a steamer over medium heat with simmering water; cover loosely and steam 10–12 minutes until just set with a gentle wobble in the centre.
4
Plate
Lift the bowl out of the steamer, scatter the scallion and sesame seeds over the top, and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 eggs (200g)
- 1 cup240ml chicken stock
- 2 tsp2 tsp sesame oil
- 2 tbsp2 tbsp scallion
- 1 tsp1 tsp sesame seeds
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp butter, for greasing the bowl
