I was a picky eater as a child. Several times a month, I was forced to sit at the dining table, long after everyone else had finished, duking it out with some piece of meat that I emphatically DID NOT want to eat. What did the poor piece of dead animal do to me, you might ask? More often than not, it had an offensive piece of fat on it, or perhaps it was tough and just plain “gross.” Of course letting it sit until it was beyond cold did not improve its edibility, but it was war!
I’ve since gotten over that aversion to all meat, but those days were formative. I still refuse to eat certain “gross” things and people accuse me of cutting my steak into laughably miniscule pieces. Anyway, during those picky and awkward childhood days, there were some proteins I did not find objectionable, and eggs were definitely in that camp.
In particular, there was this wonderful egg custard dish that I loved. Now “egg custard” is a bit of a weird phrase. You might be thinking of dan tat, or those sweet, mini egg custards at dim sum. Or perhaps you’re thinking something like quiche?
My mom’s egg custard was neither -- it was hot, savory and so yummy. There's nothing better than a table laden with all of your favorite banchan (Korean side dishes), some kind of soup, rice, and to top it all off -- an egg custard. And it’s still one of my favorite things to eat when I visit my parents.
We've got three different kinds of Asian egg custard recipes to share. So if you're sick of hard-boiled, over-easy or scrambled, try cooking your eggs an entirely different way.
Chawanmushi 茶碗蒸し (Japanese)
Japanese egg custard is often very delicate, and filled with a few simple, but earthy flavors, like mushrooms. A perfect accompaniment for fall.
Gyeran Jjim 계란찜 (Korean)
Korean gyeran jjim is, like a lot of Korean food, robust. Typically soft to medium firm, fillings range from scallions to fish roe and other variations. I love to have this with rice and sides as a simple "main."
Kai Toon ไข่ตุ๋น (Thai)
Fish sauce and eggs? Sounds like an unlikely combo but it's quite amazing what a hint of fishy flavor and cilantro can do when combined with eggs. A super easy and versatile dish.
Share your Asian egg custard recipe on the site!