Just whisk, steam and fry. 

If you’re stuck on what to whip-up for your next dinner party, are cooking to impress a special someone or you simply need to whisk together those leftover eggs, then we’ve got the easiest, quickest and yummiest recipe for you to try thanks to Australian chef, Jo Barrett.

With previous sous chef experience with Movida Bakery and Tivoli Road Bakery to name a few, today, Jo has teamed up with Australian Eggs and has graciously shared with us how to make Steamed Egg Custard with Sesame Garlic Bok Choy – perfect to increase your use of your bamboo steamer for healthier meals. Taking no more than 25 minutes from preparation to serving, this will soon be your most cherished meal. Try it for yourself!

INGREDIENTS

6 eggs
400g chicken stock
salt to season
3 bok choy
Oil for frying
4 cloves of garlic, chopped
2 small chillies, chopped
3 tablespoons sesame oil
3 tablespoons light soy sauce
3 tablespoons fish sauce
2 tablespoons toasted sesame seeds
Crispy shallots

METHOD

1. Set a bamboo steamer over a pot of boiling water. 

2. In a bowl whisk the eggs and chicken stock, season to taste. 

3. Strain the egg mix into serving bowls or two takeaway containers, cover and steam for about 6-10 minutes until just set. They will slightly wobble like tofu when done. 

4. While the custard is steaming, divide the bok choy into quarters and steam for 2-3 minutes before setting aside to dry before stir-frying.

5. In a wok or frying pan heat 2 tablespoons of oil, add the garlic and the chilli, then quickly stir and add the bok choy and coat in the oil. 

6. Once coated and the pan is still hot, add the fish sauce, toss the bok choy and add the light soy sauce. 

7. Turn off the heat and drizzle over some sesame oil.

8. To plate, spoon a large piece of the custard onto the plate. Place the bok choy next to the custard, then top with sesame seeds and crispy shallots.

For more delicious recipes be sure to check out Australian Eggs

Feature image: Steamed Egg Custard with Sesame Garlic Bok Choy. Photographed by Kristofer Paulsen. Image supplied.