Chinese Egg Custard

Chinese Egg Custard, or 'Dan Huang', is a silky, delicate dish that showcases the rich flavor of eggs and the smoothness of custard. Perfect for breakfast, this kosher version is simple yet satisfying, making it a delightful start to your day.

Ingredients

• Large eggs - 2
• Water - 250 ml
• Salt - 1/4 tsp
• White pepper - 1/8 tsp
• Sesame oil - 1/2 tsp
• Chopped scallions - 1 tbsp
• Soy sauce (kosher) - 1 tsp

Steps

1. In a mixing bowl, crack the eggs and whisk them gently until just combined; avoid over-whisking to maintain a smooth texture.
2. Add the water, salt, and white pepper to the eggs, and mix gently to incorporate without creating bubbles.
3. Strain the egg mixture through a fine sieve into another bowl or a measuring cup to ensure a smooth custard.
4. Prepare a steamer by bringing water to a gentle simmer. Place the custard mixture in a heatproof dish or bowl that fits inside the steamer.
5. Cover the dish with aluminum foil to prevent water from dripping into the custard.
6. Steam the custard for about 15-20 minutes, or until the center is set but still slightly jiggly.
7. Once done, carefully remove the dish from the steamer and let it cool for a few minutes.
8. Drizzle sesame oil and soy sauce over the custard, then sprinkle with chopped scallions before serving.

Nutrition

• Calories: 150
• Protein: 11 g
• Carbs: 2 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 250 mg
• Cholesterol: 210 mg
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Water: 0.25 L

Health Benefits

• Rich in protein, supporting muscle health and repair.
• Contains essential vitamins and minerals, including vitamin D and B vitamins.

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