Parmesan Steamed Egg Custard with Asparagus and Peas
yields: 4 servings
Ingredients
- 4 large eggs
- 1 cup vegetable broth, chicken broth, or if you're feeling ambitious, parmesan pea broth
- ¼ cup freshly grated parmesan cheese
- 2 spears of asparagus, thinly sliced diagonally
- 2-3 tablespoons English peas, from about 8-10 pea pods
- ½ teaspoon kosher salt, plus another pinch
- Pinch pepper
For serving
- 1 green 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.
