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‘Custards’ in Asia
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Published 2014
Chinese cooking does not normally use dairy products, but contains several dishes in which eggs are combined with water and sometimes oil or fat to give the effect of a custard. One such, ‘steamed eggs’, is made with mixed meats or seafoods covered with an egg mixture lightly seasoned with soy sauce and wine and steamed over water.
A Japanese savoury baked custard, Chawan mushi, is made by pouring a mixture of eggs and dashi (stock) over a mixture of cooked chicken, seafood, and vegetables in individual lidded china cups. These dishes are the only Japanese ones normally eaten with a spoon.
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