These silky, light, and super-easy egg custards are good on their own and even better topped with sweet shrimp and sliced scallions. Take care not to overcook these, as the texture can become tough and dry. For a simple meal, serve them with Watercress Salad and brown rice.


  • 8 large eggs

  • 2 cups/480ml chicken stock

  • 2 teaspoons fish sauce

  • 1/2 teaspoon kosher salt or sea salt

  • 8 small shrimp/prawns, peeled and deveined

  • 1 scallio/spring onionn, thinly sliced on an angle

  • Toasted sesame oil, for serving

  • Roasted sesame seeds, for serving


  • 1.

    Bring a pot of water to a boil. In a large bowl, whisk together the eggs, stock, fish sauce, and salt. Pour the mixture into four 10-ounce heatproof bowls or ramekins. Arrange the bowls in a large wide pot with a lid. Add enough boiling water to the pot to reach two-thirds of the way up the sides of the bowls. Bring the water to a gentle simmer, cover the pot, and steam until the custards are slightly wobbly in the center, 6 to 7 minutes.

  • 2.

    Divide the shrimp and scallion among the bowls, cover, and steam until the shrimp are cooked through and the custards are set, about 3 minutes more. Top the custards with a drizzle of sesame oil and a sprinkle of sesame seeds and serve warm.

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