Recipe of Super Quick Homemade Cold Savoury Egg Custard

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, cold savoury egg custard. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cold Savoury Egg Custard is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Cold Savoury Egg Custard is something which I’ve loved my whole life.

(From the archives - something cool and easy, perfect for the summer. This is the case with tamago dofu (卵豆腐), a smooth savory egg custard that's served cold. This dish is called 'Tamago Dōfu' (Egg Tofu) in Japan, but it is not Tofu at all. It is Savoury Egg Custard, that is cooked in a way similar to Chawanmushi (Japanese Savoury Custard Soup). 'Chawanmushi' is served hot, but this Savoury Egg Custard is served cold.

To begin with this recipe, we must first prepare a few ingredients. You can have cold savoury egg custard using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Cold Savoury Egg Custard:

1. Get 4 large Eggs
2. Take *Note: The ratio of the volume of Eggs : Soup is 1 : 1.5. If the volume of 4 Eggs is 200ml, you would need 300ml Soup. 4 large Eggs would be about 200ml
3. Get Clear Soup
4. Get *Note: Use 300ml of this soup to mix with Eggs, and use 100ml to make sauce
5. Take 400 ml Dashi Stock *OR 400ml Water & 1/2 teaspoon Dashi Powder
6. Get 1/2 teaspoon Salt
7. Get 1 teaspoon Soy Sauce *plus extra, see Step 2
8. Prepare 1 teaspoon Mirin

Making and tasting Tamagodofu is similar to chawanmushi, When we eat the chawanmushi, we can enjoy combination with various ingredients. On the other hand, there are very few ingredients, we enjoy smooth texture and dashi. A robust cheese and herbs counteract with the richness. The cheese melts into the herb-scented egg and cream mixture, which takes on a light creaminess quiche-like dish.

Instructions to make Cold Savoury Egg Custard:

1. Make Clear Soup. Heat Dashi Stock in a saucepan and season with Salt, Soy Sauce and Mirin. Transfer 300ml to a measuring jug, and allow it cool slightly while you are preparing Eggs and equipments.
2. Add extra 1 teaspoon Soy Sauce to the remaining soup. This will be the sauce. Transfer to a small bowl. When it is cool, chill in the fridge.
3. Whisk Eggs in a mixing bowl, and add slightly cooled (but still quite hot) 300ml Soup gradually, a small amount at a time, and mix well. *Note: This way you can make warm mixture.
4. Pour the egg mixture through a fine strainer such as tea strainer into 4 heat-proof cups or ramekins.
5. Heat the steamer and bring the water to the boil. *Note: Today I used a pot and a flat steamer rack.
6. Reduce the heat to LOW, carefully place the cups or ramekins in the steamer, cover with the lid wrapped with a tea towel, then cook with gentle steam for 6 minutes. Keep the lid on, and leave in the remaining heat for 15 minutes.
7. *Note: If the steam was too strong, the egg mixture would bubble up. To achieve smooth silky texture, steam gently, and cook with remaining heat.
8. When cool enough, place in the fridge to chill. Pour the chilled sauce over before serve. *Note: Grated Yuzu Rind would be a great additional topping.

A robust cheese and herbs counteract with the richness. The cheese melts into the herb-scented egg and cream mixture, which takes on a light creaminess quiche-like dish. It makes lovely custard texture, kind of like a savory creme brulee or flan. This Baked Savoy Custard is so versatile, it's made with your choice of cheese, herbs, and cream. Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese.

So that’s going to wrap it up for this special food cold savoury egg custard recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!