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Bowl of Hug Egg Custard

Bowl of Hug Egg Custard

Top Chef runner-up Shirley Chung is preparing a delicious sweet and savory treat.
  • 2 large organic eggs
  • 1tbsp Mirin cooking wine
  • 10 oz chicken stock
  • ½ tbsp. White soy (or can sub light soy)
  • 1 pinch white pepper
  • Salt to taste
  • ½ tbsp. sesame oil
  • Chive for garnish
  • Smoked trout roe for garnish


Whisk egg, Mirin, chicken stock together, season the egg mixture with white soy sauce, salt & white pepper. Strain this mixture through a strainer. Portion them into 3 bowls. Steam them in a steamer over medium high heat, steam about 5 to 6 mins. When it’s set, garnish the custard with sesame oil, trout & chopped chives

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