Creamy Milk and Egg Custard
Silky Smooth Milk Egg Custard / How to Make Microwave Egg Custard
For an even creamier texture, swap out water for milk! Eggs, loved worldwide for their nutritional value and simple preparation, are incredibly versatile. Whether you enjoy them thinly fried and rolled into an omelet, baked or boiled, or simply as a quick fried egg, they’re always delicious. However, no discussion of egg dishes is complete without steamed egg custard (Gyeran-jjim). Microwave steamed egg custard is a delightful dish that’s so subtly flavored, you’ll never get tired of it.
Ingredients
- 4 large eggs
- 100ml milk
- 100ml water
- 2 Tbsp finely chopped scallions
- 2 Tbsp cooking sake (or mirin)
- 2 Tbsp anchovy sauce (or fish sauce)
- Pinch of salt
Cooking Instructions
Step 1
Start by preparing about 2 tablespoons of finely chopped scallions. Freshly chopped scallions will add a wonderful aroma.
Step 2
Aim for a 1:1 ratio of milk to water for the perfect creamy consistency. Measure 100ml of milk and then add 100ml of water to a measuring cup, creating a total of 200ml of liquid.
Step 3
Crack 4 fresh eggs into a clean bowl. Ensure they are at room temperature for better emulsification.
Step 4
Add the chopped scallions to the egg mixture. Season with a pinch of salt. You can adjust the saltiness later with the anchovy sauce, so it’s best to start with a small amount.
Step 5
To eliminate any potential eggy smell and enhance the flavor, add 2 tablespoons of cooking sake (or mirin) and 2 tablespoons of savory anchovy sauce. These ingredients will add depth and a pleasant umami taste.
Step 6
Using a fork or a whisk, beat the egg mixture thoroughly until the eggs, milk, and water are well combined and smooth. Whisking gently can also incorporate a little air, contributing to a lighter texture.
Step 7
Pour the egg mixture into a microwave-safe bowl. To prevent overflow, place a wider plate beneath the bowl when microwaving. Cover the bowl with a microwave-safe lid. Alternatively, you can cover the bowl tightly with plastic wrap and then prick several small holes in the wrap with a toothpick or skewer.
Step 8
Microwave the custard in stages for a total of 4 minutes and 30 seconds. First, microwave on high for 1 minute and 30 seconds. Carefully remove the bowl and gently stir the custard to ensure even cooking. Then, microwave for 1 minute, remove, and stir again. Repeat this one more time for another minute, stirring after each interval.
Step 9
For the final 1 minute of cooking, do not stir. After the last interval, insert a wooden chopstick into the center of the custard. If it comes out clean without any uncooked egg attached, your steamed egg custard is perfectly cooked. Enjoy it immediately while it’s warm and wonderfully tender!
