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Korean Egg Custard- A Different Kind of Side

by Michele Pesula Kuegler | November 3rd, 2014 | Recipes, Side Dishes, Tapas Monday
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egg custardWhen you make shrimp pancakes as an entrée, what do you serve as a side dish? If it is Tapas Monday, you serve egg custard and cucumber salad.  The pancakes were the center of the meal, the most filling part around which I built the rest of the menu.  The cucumber salad provided something light, crisp, and tangy.  The egg custard provided a whole different set of flavors and textures.

What was most amazing about the egg custard was that it was incredibly silky yet light.  Its flavors are quite delicate, so I wouldn’t suggest serving this dish with a heartily flavored dish, such as hoisin-sauced meat.  The beauty of the egg custard would get lost among those bold flavors.  But served with pancakes or a light salad, it shines.

If you’re looking for a different egg-based side to serve, this is definitely it.

Korean Egg Custard

Serves 2
A savory egg dish to be served on the side.


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Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Prep Time
10 min

Cook Time
10 min

Total Time
20 min

Ingredients
  1. 2 eggs
  2. 1/2 cup chicken broth
  3. 1/2 tsp. salt
  4. 2 scallions, chopped
  5. 4 shrimp, chopped
Instructions
  1. Combine eggs, broth, and salt in a small bowl, and whisk well.
  2. Grease bottom and sides of 2 1-cup ramekins.
  3. Pour half of egg mixture through a sieve into 1 ramekin. Use the back of a spoon to press down on the liquids. If any of the mixture is too thick to pass through the sieve, discard it.
  4. Repeat with other half of egg mixture.
  5. Fill a pot large enough to hold both ramekins with 1 inch of water. Bring to a boil.
  6. Place a paper towel on the bottom of the pot and place ramekins on paper towel. Cover with a lid, and simmer for 7 minutes.
  7. Remove lid. Top each custard with half of the shrimp and scallions. Cover and simmer for 3 additional minutes.
  8. Remove from pot, and serve.
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