Savory Egg Custards (Asian Inspired) for Better Breakfasts

What’s perfectly silky, savory, and satisfying at the same time? Savory Egg Custards. That is when you take a step away from the sweet custard of tarts and flan to enjoy their salty counterpart. With simple ingredients and a little technique, you’ll be sharing (or not sharing) your mouth-watering creations in no time!

What are Savory Egg Custards?

You’ve likely encountered sweet custard desserts, but you may be a little lost when it comes to savory custard.  Many people are, and I don’t understand why. They’re a simple concoction made of eggs, a liquid (milk, stock, cream), and a few seasonings, perfect for a quick, healthy breakfast, or an elegant appetizer. The liquid and seasonings can vary greatly; I took an Asian approach in this recipe (what did you expect?). For a complete meal, I usually pair this recipe with some simple steamed rice and maybe some pickled vegetables or kimchi.

While you can use an oven or bain-marie (and even a microwave), I prefer to use a bamboo steamer for best results. Bamboo Steamers are handy steaming tools used in many Asian cuisines. You can buy one on Amazon or even an entire dumpling-making starter kit. This dish is known as gyeran jjim, zheng shui dan, and chawanmushi in Korea, China, and Japan, respectively. Although each country puts its unique flare on the dish, the basic idea is the same across the East. 

How to Serve Savory Egg Custards

For the record, I am a firm believer in eggs any time of day (they’re delicious!). But, I think this dish hits differently at breakfast, so I almost always eat it in the morning. These egg custards are savory, smooth, and light. It’s a nice change of pace from overly sweet breakfasts and the usual fried and scrambled eggs. But, don’t limit yourself to breakfast with this recipe. Eat as an afternoon snack, appetizer, or even a main course for any meal.

If you choose to serve these Savory Egg Custards as an appetizer, steam them in individual ramekins. You can use normal ramekins, or these Japanese-style chawanmushi cups to be a little extra fancy! Garnish each bowl with a drizzle of spicy garlic chili oil, a few scallions, and a sprinkle of furikake for a stunning presentation.

Picture this: you make a batch of perfectly silky eggs, and after eating your fair share, you have leftovers. The next morning you crave a similar sensation, but you’re not sure how to reheat it. I’ve been in this situation before, I feel you. My advice to you is simple: don’t! Cold savory custard eggs are just as good as their hot counterparts. When the weather is hot, I usually make them the day before and intentionally chill them overnight.

With a little chili oil and some scallions, custard eggs can stand on their own, especially as a snack or appetizer. But, I prefer to have a bit heartier breakfast. While eggs are very nutritious, providing protein, vitamins, and healthy fats, they aren’t complete nutrition sources. Well, in reality, nothing is, but let’s not go into that. Here are my go-to accompaniments:

Carb

• Steamed Rice – Plain and simple, use a rice cooker or this simple stovetop method from Just One Cookbook.
• Congee – Also known as jook, I can’t get enough of this Chinese comfort food classic

Vegetable

• Kimchi – If you haven’t tasted this popular Korean side dish, you’re missing out. Try this recipe from My Korean Kitchen.
• Amazuzuke – These sweet and sour Japanese pickles are a flavorful way to consume vegetables in the morning.

Ingredients For Savory Egg Custards

Eggs – I use large eggs that I receive from a local farmer but use whatever you have

Stock – Using stock (as opposed to water) boosts the flavor of this recipe tremendously. For the ultimate custard, use my recipe for the Peferct Shoyu Ramen Stock.

Soy Sauce – For a little bit of salt and umami. I always use just a bit of Japanese soy sauce, because it’s light in color and won’t ruin the end hue.

Salt – A pinch of salt paired with the soy sauce seasons the eggs perfectly

Sugar – A tiny bit of sugar rounds out the flavor of the dish

Scallions – As a garnish for a punch of flavor and color

Spicy Garlic Chili Oil – My recipe adds a wonderful spicy kick to the jiggly eggs. Skip if you are not a fan of spicy food.

3 Ingredient Vegan Furikake – A simple seasoning made from nori, freshly toasted sesame seeds, and salt

How to Make Savory Egg Custards

Step 1 – Weigh Eggs

For the right ratio of liquid to eggs, I recommend weighing your eggs. Crack 4 large eggs into a mixing bowl over a digital scale. For the golden ratio, take the weight of the eggs and double it (i.e. 2:1 stock to eggs). If you don’t have a scale, you can use a measuring cup, but it won’t be as accurate (or easy).

Step 2 – Whisk In Other Ingredients

Add double the weight of the eggs in stock, then add the soy sauce, salt, and sugar. If you use store-bought stock, omit salt because store-bought stock is already salty. In this step, it is important to thoroughly whisk the eggs so your result is smooth with a perfect silky texture.

Step 3 – Steam Egg Mixture

Transfer the egg mixture to 4 individual ramekins, or 1 wide heat-proof bowl. To make the steaming setup, bring a few cups of water to a boil in a wok. Once the water is boiling, turn the flame down to medium-low. Place the ramekins in a section of the steamer, cover with the lid, and cook for 20-25 minutes on medium-low heat. Cooking slowly on low heat prevents air bubbles from forming in the custard, so don’t rush it!

Step 4 – Remove the Steamer

After 20-25 minutes of steaming, the custard should be set and jiggly. Check by opening the lid of the steamer. The egg should be a pale yellow, and jiggle slightly when shaken. If not, it’s probably overcooked. If the egg custard is still liquid, continue to steam in 5-minute intervals until set.

Once your soft, jiggly, and smooth custard is set, remove the steamer from the heat. If your hands are not used to hot things, you may want to use a towel when touching the steamer. If you’re a seasoned home cook, you’re hands will probably be ok. Open the steamer basket and remove the ramekins.

Step 5 – Garnish and Serve

If you cooked the eggs in individual ramekins, garnish and serve each serving separately. On the other hand, you have a few options to serve big batches of Savory Egg Custard. You can separate portions into individual bowls, garnish then serve, or garnish the whole thing, and serve it on the table family style.

Latterly serving steamed eggs reflects the familial spirit of Chinese cuisine. Conversely, individual servings are more akin to the Japanese style and give a more refined and elegant feel. Either, way you can’t go wrong with this recipe!

What is Furikake?

You’ll notice in my recipe I included furikake as a finishing seasoning. Furikake is a popular Japanese seasoning for rice but is used in sorts of food. Additionally, it is also very popular in Hawaiian Cuisine. In this, I include a version of Furikake that is completely vegan, and straightforward to make. The only ingredients are crumbled nori, freshly toasted sesame seeds, and course ground salt. You can thank me later when you taste this dynamic duo: furikake and Savory Egg Custards!

Step 1 – Crumble Nori

This step is made extremely simple with the help of a versatile chicken tool: a personal blender. I use this ALL the time when I need to process small amounts of ingredients. Simply tear the nori into pieces that will fit in the blender, and pulse until coarsely ground. If you don’t have a blender, you can crumble the nori with your hands, or a mortar and pestle.

Step 2 – Toast Sesame Seeds

Toasting sesame seeds significantly alters their flavor. Do NOT skip this step, it’s painstakingly easy anyway! Simply place the sesame seeds in a small pan, turn the heat up to medium-high, and toast for 3-4 minutes. Stir occasionally as the sesame seeds toast. They’re pretty easy to burn so keep a close eye on them and trust your nose.

Step 3 – Combine Ingredients

Once your ingredients are prepped, combine them in a small container. I reuse spice containers, right now my furikake’s home is a former cinnamon stick jar! You can store this seasoning at room temperature; I keep it on our table throughout the day.

Tips and Tricks for the Best Savory Egg Custards

1 – Use Farm Fresh Eggs

Once you compare eggs from the farm with supermarket eggs, you’ll know why I say this. The difference between the two is stark; the supermarket eggs are much paler in both color and flavor. Because Savory Egg Custards use a high proportion of stock to egg, you need the best eggs for their flavor to show through.

2 – Skip the Store-Bought Stock

While store-bought stock does work in a pinch, homemade is key to achieving an exceptional result. I have a recipe for the shoyu ramen stock that is just right for this recipe. If you don’t feel like putting in that kind of effort (I know how you feel), the second best option is dashi. You can easily use dashi packets to make this Japanese soup stock or make a completely homemade version.

3 – Whisk Thoroughly

This tip is simple but vital. If you don’t whisk your eggs enough, your custard won’t have a perfectly smooth, uniform texture and color. Just make sure to use a whisk and whisk until completely homogeneous. Before steaming you should have a smooth, pure, yellow liquid.

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