• 10 eggs, topped (tops removed)
• 3 whole eggs
• 1½ cups stock
• 1 tsp soy sauce
• 1 tsp sake
• 1 tsp sugar
• ½ tsp salt
• vegetables of choice

Stock

• 1 cup dashi
• ½ cup mushroom chicken stock

Special Equipment

• egg topper
• aluminum foil
• steamer basket

1. Combine eggs, stock, soy sauce, sake, sugar, salt. Whisk together till combine; do not over-whisk. Strain mixture through china cap, chinois, or strainer
2. Prepare a steamer basket
3. Using strips of aluminum foil, create egg holders. Make sure they are secure. Place eggs in egg holders
4. Place a small pinch or two of vegetables of choice in the egg cup (feel free to change the vegetables depending on what is in season). Pour in egg mixture so it is almost, but not quite at the top. Place in steamer
5. Steam 10-15 minutes, or until custard is no longer translucent. Serve in an egg cup or edible cup holder (or use cooked potato cubes or a Spanish tortilla) and serve
6. This custard may also be steamed in a tea cup or other deep bowl of choice