These little steamed egg custards are traditionally served for breakfast in Japan. They’re delicious and savoury and keep you feeling full right up until lunch. I also like to serve these with finely sliced mushrooms or spring onions and you can substitute the salmon for small prawns if you like.
168 CALORIES | 10G FAT | 2G SATURATES | 1.5G CARBS | 1G SUGAR | 0.8G SALT | 18G PROTEIN | 2G FIBRE
SERVES 4
4 eggs
2 egg whites
vegetable stock or dashi (you need equal ratio of stock to egg)
120g flaked cooked salmon
4 large broccoli florets, quartered
1. Crack the eggs into a medium-sized bowl and, using chopsticks, lightly whisk until blended, without incorporating too much air. Stir in the dashi or stock (a 50:50 ratio of egg to stock).
2. Divide the flaked salmon between four small serving bowls or ramekins and pour the egg mixture on top. Cover the bowls or wrap them in clingfilm and steam over a low heat (the water should be at a gentle simmer) for 15–20 minutes, or until the eggs are set – a bamboo steamer is great for this.
3. Immediately transfer the bowls to the refrigerator to chill for at least 3 hours or overnight.
4. Unwrap the custards. Place the broccoli florets in a bamboo steamer over a pan of gently simmering water and steam for 3–4 minutes.
5. Top the custards with the broccoli and serve.
TIP
In order to achieve the perfect velvety smooth texture, cook these little custards on the lowest heat you can manage.
