Parmesan Steamed Egg Custard with Asparagus and Peas
recipe by: Sarah Menanix
yields: 4servings
5 from 1 review
Ingredients
4large eggs
1cupvegetable broth, chicken broth, or if you're feeling ambitious, parmesan pea broth
¼cupfreshly grated parmesan cheese
2spears of asparagus, thinly sliced diagonally
2-3tablespoonsEnglish peas, from about 8-10 pea pods
½teaspoonkosher salt, plus another pinch
Pinchpepper
For serving
1green onion, cut into thin strips
Optional: 1 strip of shaved asparagus, cut into thin strips
Optional: 1 teaspoon sesame oil
INSTRUCTIONS
Place a steamer rack inside a large pot and add about an inch of water so that the water is just below the rack. Bring the water to boil over medium high heat. Reduce to a simmer.
In a medium bowl, gently whisk egg in one direction to avoid making air bubbles. Tip: I use a fork and a chopstick to gently mix the egg.
Let the whisked eggs slowly pour through a fine metal sieve into another bowl.
Slowly pour the broth into the mixed eggs and gently stir to combine. Add the parmesan cheese and half of the salt and stir to combine.
Toss the asparagus and peas in the other ¼-teaspoon of salt and a pinch of pepper then line four 6-ounce ramekins with a layer of vegetables.
Pour the egg mixture over the vegetables and use a spoon to scoop off any bubbles (or you'll end up with little bubble craters on top of your smooth eggs).
Cover the ramekins with foil and set them in the prepared pot with the lid on for 12-14 minutes, until set.
Serve with 1 splash of sesame oil, and garnish with bit of green onion and shaved asparagus.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.