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Steamed Egg Custard with Prosciutto and Green Onions

Yield 4 servings (serving size: 1 custard wedge and 3/4 cup rice)
Think of this quick-cooking dish as an Asian-style frittata. The egg mixture cooks slowly over simmering water to produce a moist custard for a light dinner, brunch, or lunch. Substitute ham for prosciutto, if desired. Steamed or sautéed bok choy makes a good accompaniment.


  • 2 tablespoons minced shiitake mushroom caps
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • 4 large eggs
  • Cooking spray
  • 4 cups water
  • 1/4 cup finely chopped prosciutto (about 1/2 ounce)
  • 1/4 cup minced green onions
  • 1 teaspoon dark sesame oil
  • 3 cups hot cooked basmati rice

Nutrition Information

  • calories 219
  • caloriesfromfat 28 %
  • fat 6.8 g
  • satfat 2 g
  • monofat 2.5 g
  • polyfat 1.2 g
  • protein 10 g
  • carbohydrate 28 g
  • fiber 1.1 g
  • cholesterol 216 mg
  • iron 1.7 mg
  • sodium 270 mg
  • calcium 36 mg

How to Make It

  1. Combine first 6 ingredients, stirring with a whisk; pour into a 10-inch pie plate coated with cooking spray.

  2. Open a small metal vegetable steamer; place steamer upside down in a large, deep wok. Add water; bring to a simmer. Wearing oven mitts, carefully place pie plate on top of inverted steamer. Cover and cook 3 minutes. Carefully remove wok lid; sprinkle custard with prosciutto and onions. Cover and cook 3 minutes or until a knife inserted in center comes out clean. Wearing oven mitts, carefully remove pie plate from wok. Drizzle custard with oil; cut into 4 wedges. Serve over rice.