Soft and Flavorful Zucchini Egg Custard

A Unique Zucchini Dish: How to Make Zucchini Steamed with Egg

Soft and Flavorful Zucchini Egg Custard

I love zucchini so much that I always keep it in my fridge! Today, I made a unique and elegant steamed zucchini dish with eggs. The combination of tender zucchini and savory egg is exquisite, and you can create a special flavor with simple ingredients. It’s healthy as a steamed dish and looks beautiful, making it perfect for guest meals. It’s a great side dish for rice or a wonderful snack for kids!

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Entertaining / Guests
  • Cooking : Steamed
  • Servings : 3 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Intermediate

Main Ingredients

  • 3 small zucchinis
  • A little carrot (for garnish and color)
  • 3 eggs

Dipping Sauce

  • 2 Cheongyang chili peppers (if you prefer spicy)
  • 1/3 red chili pepper (for color)
  • 2 Tbsp red crab soy sauce or regular soy sauce
  • 1 Tbsp sesame oil
  • A little toasted sesame seeds (for added nuttiness)

Cooking Instructions

Step 1

Wash the zucchinis thoroughly, trim off the ends, and cut them in half lengthwise.

Step 1

Step 2

Using a spoon, carefully scoop out the seedy part from the center of each zucchini half. Be careful not to scoop too thinly.

Step 2

Step 3

Finely chop the scooped-out zucchini flesh. This chopped zucchini can be used later to make delicious vegetable pancakes, egg custards, or soups. (Tip: Save the scooped zucchini flesh separately to use in other dishes, reducing food waste!)

Step 3

Step 4

Carefully separate the egg whites and yolks. Whisk each with a tiny pinch of salt until well beaten. Finely mince the prepared carrot and mix it into the egg whites. (Tip: If you prefer a clean color, you can use only the yolks or omit the carrot.)

Step 4

Step 5

Add water to a steamer and bring it to a boil. Once boiling, place the hollowed-out zucchini halves in the steamer. Gently fill the hollowed parts with the beaten egg whites. Adjust the amount to prevent overflow.

Step 5

Step 6

Cover the steamer with a lid and steam over high heat for about 4-5 minutes, until the egg whites begin to set and turn white.

Step 6

Step 7

When the egg whites are almost cooked, pour the beaten egg yolks into the hollowed spaces of the zucchini. Cover again and steam for another 5 minutes, or until the yolks are cooked through and firm. Turn off the heat once cooked.

Step 7

Step 8

Mix all the dipping sauce ingredients together (Cheongyang chili peppers, red chili pepper, soy sauce, sesame oil, sesame seeds). It’s best to remove the seeds from the chili peppers and mince them finely before mixing.

Step 8

Step 9

Once the zucchini egg custard has cooled slightly, slice it into pieces about 0.5-0.7 cm thick. Arrange them on a nice plate and serve with the prepared dipping sauce. Enjoy!

Step 9



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