Sweet & Savory Mini Pumpkin Egg Custard
Mini Pumpkin Microwave Egg Custard: A Healthy and Delicious Diet Recipe
A nutritious and easy-to-make dish cooked in the microwave, featuring a creamy egg mixture poured into a cute mini pumpkin. You can enjoy the skin for extra health benefits, and the combination of sweet pumpkin and savory egg is simply delightful.
Ingredients- 1 mini pumpkin (choose one with edible skin)
- 1 fresh egg
- 1-2 Tbsp water (to adjust egg mixture consistency)
- Pinch of salt (adjust to taste)
- A dash of sesame oil (for flavor, or substitute with 1 tsp cooking wine)
- Pinch of dried herbs (e.g., rosemary, basil, to your preference)
- Pinch of black pepper (freshly ground pepper is recommended)
Cooking Instructions
Step 1
Thoroughly wash the mini pumpkin. Since you’ll be eating the skin, it’s recommended to scrub it diligently using baking soda or coarse salt. Trim off the stem cleanly to prepare it.
Step 2
Cut the pumpkin in half and use a spoon to scoop out and discard all the seeds and stringy insides. Make sure to remove them completely so the egg mixture cooks evenly.
Step 3
In a small bowl, crack 1 fresh egg. Add 1-2 tablespoons of water, a pinch of salt, a pinch of dried herbs, and a pinch of black pepper. Gently whisk the mixture until combined, avoiding excessive foam. A drop of sesame oil (or cooking wine) can help eliminate any raw egg odor and enhance the flavor.
Step 4
Carefully pour the prepared egg mixture into the hollowed-out space of the pumpkin halves. Cover the pumpkin with plastic wrap to prevent moisture loss and ensure even cooking in the microwave. You can poke a few small holes in the wrap with a fork.
Step 5
Place the plastic-wrapped pumpkin halves on a microwave-safe dish and cover with a lid, or simply use the wrap itself as a cover. Start by microwaving on high (around 700W) for 2 minutes. The cooking time may vary depending on the size of the pumpkin and your microwave’s power. It’s best to start with a shorter time and check for doneness.
Step 6
After 2 minutes, carefully remove the pumpkin from the microwave. Even if it looks cooked on the outside, it’s essential to check if the inside is cooked through. You can do this by gently inserting a chopstick or carefully stirring the inside to gauge the consistency.
Step 7
If the egg mixture appears undercooked, remove the plastic wrap. Gently stir the egg mixture inside the pumpkin with a chopstick or fork to redistribute it. This helps the uncooked portions cook evenly when reheated. Re-cover with plastic wrap and microwave for another 1-2 minutes.
Step 8
Continue microwaving until a chopstick inserted into the pumpkin and egg mixture goes through smoothly, indicating it’s fully cooked. Once cooked, carefully remove from the microwave and cut into desired serving portions using a knife.
Step 9
After the initial 2 minutes, I microwaved for an additional 2 minutes and found that some parts of the egg mixture were still not fully cooked. In such cases, you can microwave it uncovered for a shorter duration, about 30 seconds, to ensure it’s perfectly cooked. Double-check that both the pumpkin and egg mixture are tender and fully cooked before serving.
