Savory Egg Custard


After batting around ideas with what to do with the gourmet dried mushrooms that Marx Foods generously let me try out for free, I decided that I wanted to do some home cooking from my childhood, but with an American twist. Savory egg custard was a dish that my Chinese grandmother would make for me when I was growing up and I thought that mushrooms would compliment it beautifully.

Ingredients for 3 servings

6 eggs

1 1/2 tbs soy sauce

1 tsp sesame oil

1/2 cup Marx Foods porcini mushrooms

1/2 cup Marx Foods trumpet mushrooms

1 cup ground meat

1/2 stick of unsalted butter

1/2 cup chicken stock (optional)

Now What?

If using dried mushrooms, rehydrate according to directions. Once they are tender, dice them into tiny pieces and poach in the butter for about 5 minutes. Scoop out the mushrooms, set aside and cook the ground meat in the butter left in the pan. Once the meat is cooked, scoop out and set aside.

Now, lets concentrate on the eggs. Scramble up the eggs, soy sauce and sesame oil until light and airy. Here’s where you have the choice. In the custard pictured above, I scrambled in the leftover butter that I had in the pan from cooking the mushrooms and meat. Doing this will make a dense and rich custard. However, for a lighter custard and for those who are being a bit more diet conscious, scramble in the chicken stock instead. I personally prefer the chicken stock, but in this case I felt like it was a waste to get rid of the butter. Now pour this mixture into whatever type of bowls you want. I used three small and separate bowls, but you can use one larger bowl as well. After you pour the mixture into your bowl(s) sprinkle in as much meat and mushrooms as you want into each bowl, I used 2 tbs of meat and 2 tbs of mushrooms in each bowl . Now, what you want to do is steam the mixture to cook it. I steamed each bowl of mine for 12-13 minutes each. Your mixture should be firm, but jiggly. Garnish with more meat and mushrooms if you wish.

Thank you again to Marx Foods for their wonderful generosity and allowing me to experiment more in my kitchen!

For more recipes, click here.

-Joyce Huang

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