Steamed Savory Egg Custard

While in college, Kelley Oshiro would make her grandmother’s steamed egg custard plain with just water. I enrich it with broth and bits of meat or seafood to make a plush savory custard. Another common addition would be thousand-year-old eggs. My Popo embedded chunks of the preserved eggs in the tender custard. The eggs aren’t really as old as their name suggests. Duck eggs are coated with ash, lime, salt, and tea leaves and go through a hundred-day preservation process tha