Protein-rich Jiggly Egg Custard

Name: Protein-rich Jiggly Egg Custard
Total time: 15 min
Yield: 3 servings
Ingredients: 2 tbsp Soy sauce; 1/2 tbsp Sesame oil; 1/8 tsp White pepper; 1 stalk Spring onion, thinly sliced; 1 stalk Coriander leaves, picked; 3 pc Eggs; 240 ml Soy milk; 1 tsp Salt

Call it chawanmushi or Chinese steamed eggs; this simple, savory, hearty, jiggly egg dish can work as a stellar side to any meal. And the best thing is, it can be all cooked in the microwave!

Japanese

Microwave or Cubie Oven

15 minutesPrep Time: 5 mins | Cook Time: approx 10 minsDifficulty:Medium

Nutrition per serving

Calorie133
Fat8.3g
Carbohydrate6.1g
Protein8.6g
Sodium923mg
Sugar3.7g

Ingredients

Servings:3

Garnish

2 tbspSoy sauce
1/2 tbsp Sesame oil
1/8 tsp White pepper
1 stalkSpring onion, thinly sliced
1 stalkCoriander leaves, picked

Egg Custard

3 pcEggs
240 mlSoy milk
1 tspSalt

Steps

STEP 1

Combine eggs, salt and soy milk in a bowl

STEP 2

Whisk until completely smooth

STEP 3

Pour into microwave-safe bowls or casserole dishes

STEP 4

Cover the bowls or casserole dishes

STEP 5

Low | 5 mins

STEP 6

Check the readiness of the eggs
Tip: if it is still watery, microwave it for 30 secs interval to check each time