This delicious and unusual dish, from chef Zach Tan, features on the menu of the popular Devon Cafe in Sydney. 


  • Equipment required

  • Steamer

  • Shallow dish appropriate for steaming/ Ramekin

  • Chinese egg custard

  • 300g free range eggs (6 eggs)

  • 450g of water

  • 1/2 teaspoon of salt

  • Pinch of white pepper

  • Garnish ingredients

  • Two ew char kwai (Chinese dough sticks)

  • 15 goji berries

  • Dried black fungus soaked in water and cut into small pieces

  • Snow fungus soaked in water and cut into small pieces

  • 100g shiitake mushrooms, stalks removed and sliced into fine slivers, then blanched in salted water for 30 seconds

  • Finely minced chives

  • Garlic chips

  • Truffle oil

  • Fresh black truffle (5-20g depending on your budget)

  • Light soy sauce


  • 1.

    Mix all of the custard ingredients without aerating the mixture too much.

  • 2.

    Remove bubbles from surface of mix.

  • 3.

    Ladle into a stainless steel dish/ramekin and remove any surface bubbles.

  • 4.

    Steam at low heat (80C) until custard just sets - it should still wobble in the centre when shaken. The rough cooking time, depending on dish/ramekin used, is 15-20 minutes.

  • 5.

    Once custard has been set, garnish custard with a few pieces of goji berry, small pieces of snow fungus and black fungus, shitake mushrooms and warm in steamer for a few minutes on low heat.

  • 6.

    Remove dish from steamer,garnish with chopped chives, garlic chips, drizzle truffle oil and finely shaved black truffle. 

  • 7.

    Fry char kwai for 10 seconds.?Serve immediately.


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