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Recipe
Ingredients
- •4 large eggs
- •1/2 teaspoon coarse sea salt
- •2 cups chicken stock, bone broth or homemade dashi
- •1 tablespoon coconut aminos
- •1 teaspoon fish sauce
- •4 ounces chicken thighs
- •2 ounces shrimp
- •2 medium shitake mushrooms
- •2 teaspoons coconut aminos
- •1/2 teaspoon fish sauce
- •ground black pepper
- •2 scallions
- •1/4 cup cilantro
Instructions
- 1.Set up a steamer insert in a large stockpot, fill with water just below the basket, and get it to a steady simmer over medium heat.
- 2.Make the custard: Whisk the eggs and salt in a bowl. In a separate cup, mix the chicken stock, coconut aminos, and fish sauce, then whisk it into the eggs.
- 3.Run the egg mixture through a fine mesh sieve to filter out any foam and froth—this ensures a silky-smooth texture.
- 4.Prep the filling: Chop the chicken and shrimp into 1/2-inch bites, slice the mushrooms, and toss them all in a bowl with 2 teaspoons coconut aminos, 1/2 teaspoon fish sauce, and black pepper.
- 5.Divide that savory meaty filling evenly among 4 ramekins, then pour the strained egg mixture over the top, leaving a half-inch of headspace.
- 6.Cover each ramekin tightly with foil or plastic wrap, place them level in the steamer basket, cover, and steam for 20 minutes.
- 7.They should be set but delicately quivery like soup-custard. Top with fresh scallions and cilantro, and serve immediately!