Steamed soy egg custard

I’m not excellent at making the time to have a proper breakfast. And as much as ‘intermittent fasting’ might have some science to back up its benefits, I’m personally trying to get in a bit more protein earlier in the day these days.

So here’s my soy steamed egg custard, topped with zucchini, mushrooms and Sichuan pepper-spiked chilli oil. You can customise it with pretty much any toppings you fancy, for a wiggly, jiggly good time!

If you’re anything like me, cooking the same thing day in and day out is a recipe for boredom, so here’s a handy egg dish that you can throw into the rotation. It’s easy to make and customise, as well as high protein and goddam delicious.

You could serve it alongside steamed rice, or eat it alone for a quick and simple something.

Ingredients - Serves 1

1 whole egg, plus 1 egg white

(save the other yolk in a jar and cure it in some soy and mirin in the fridge, thank me later)

1 tablespoon light soy

30ml water

Toppings

This is your time to shine. Or an opportunity to clear out your fridge. Anything from finely julienned ginger, to flakes of leftover fish, or any finely sliced veg works. I like mushrooms because they add another layer of savoury flavour to the end result.

1 baby king oyster mushroom, sliced into rounds

1/3 zucchini, sliced into rounds

Sichuan peppercorns

Your favourite chilli oil

Method

Whisk together the egg mixture and water until combined. Add the soy and whisk again. Pour into a shallow bowl that fits your steamer, or a pan with a lid. Cover the boil with foil or cling film, pop on the lid and steam for 10 minutes.

After 10 minutes, the custard should still be quite soft in the middle, but set around the edges. Top with your veg, cover again and steam for a further 5 minutes.

Once the custard is set, carefully remove from your steamer. Garnish your steamed eggs with chilli oil, a few drops of sesame oil, whatever you like - finely sliced ginger and shallots is also a great combo.

Chinese-style Egg White Omelette with Prawns, Chilli and Mushroom Floss

Chinese Eggwhite Omelette with Prawn, Caviar and Mushroom Floss

I fell back in love with egg white omelettes recently because there are only so many meringues you can make when the yolks are being used for custard or mayo (hellooooo holiday season!). The upside is, that egg whites are high in protein, low in fat and make for some super fluffy omelettes and scrambles aside, if you don’t want to head to Pavlova Town.

This recipe was inspired by an amazing brunch dish served by the very talented chef duo of Jemma Whiteman and Mike Eggert at their restaurant pop up Pinbone in Sydney’s Woollahra; a light, yet complex and indulgent combo of Chinese-style omelette - golden and crunchy on the edges and base, fluffy and cloud-like on top; capped with prawns, mushroom floss (more on this later), and because I was feeling extra, some Yarra Valley golden caviar as well.

Despite looking fancy, it’s actually a very quick and simple dish to make; and a total winner on your next brunch table. Perfect on its own, but also fantastic with a bowl of steamed rice on the side.

Ingredients

Serves 2 as a decent breakfast, or 4 as part of a brunch meal.

1/2 long red chilli, finely sliced

1 thumb sized piece of ginger, smashed

1 garlic clove, smashed

6 -8 large king prawns, peeled, deveined and halved lengthways.

1 shallot (scallion), green part finely sliced

4 egg whites

Mushroom floss (a flavour bomb of umami, made by dehydrating mushrooms - there are also meat versions available at most Asian grocers; pork floss being the most commonly available). This is a garnish and not completely necessary, though highly recommended.

Trout roe (again, not crucial, but it amps up the luxe factor)

Vegetable oil

Salt

White Pepper, finely ground

Method

Heat a small, non stick frying pan to a medium-high heat. Once hot, and add a teaspoon of vegetable oil and the chillis. Fry for around a minute, then remove the chillis from the pan and set aside. Add a little more oil to the pan, then throw in the ginger and garlic, and stir fry for a minute, to allow their flavours to infuse the oil. Add in the prawn meat, allowing it to lightly colour before flipping. Cook for about 2 minutes, until they’re almost fully opaque, but not quite- you don’t want them cooked all the way through, as they will continue to cook once placed in the omelette. Remove the prawns, and set aside. Discard the garlic and ginger. Remove the pan from heat for a moment.

In a blender, place the egg whites, a good pinch of salt and white pepper and blitz for about 30 seconds, until frothy. Going back to the stove, place the frying pan on medium high heat. Once hot, add a generous slug of vegetable oil. This is what will make the edges go golden and crispy, so don’t be afraid to use more than you think you should (this dish is very low in fat, you can stand to use a little more oil in the cooking for the right result). Once the oil starts to shimmer, carefully pour in the egg whites. The edges should start to bubble crisp. You can use a spatula to loosen the edges if you get a little paranoid of sticking.

Once the omelette is almost set in the middle, gently arrange the prawns on top. Allow the omelette to set for another 30 seconds or so (you don’t want it to be fully cooked solid). Using a spatula, gently ease the omelette onto a serving plate. Garnish with the spring onions, the fried chili, mushroom floss and caviar. Add a few drops of olive oil and an extra pinch of salt flakes to finish, and serve immediately.