I didn't have a steamer setup so just cooked it at low heat in a small frying pan, covered. It worked perfectly. This is essentially a Japanese recipe so I wouldn't recommend the prosciutto or ham, it doesn't fit the cuisine. I didn't use the rice at all, but if you did, Japanese sticky rice would be a better choice.
Steamed Egg Custard with Prosciutto and Green Onions
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.
More From Cooking Light
- Calories: 219
- Calories from fat: 28%
- Fat: 6.8g
- Saturated fat: 2g
- Monounsaturated fat: 2.5g
- Polyunsaturated fat: 1.2g
- Protein: 10g
- Carbohydrate: 28g
- Fiber: 1.1g
- Cholesterol: 216mg
- Iron: 1.7mg
- Sodium: 270mg
- Calcium: 36mg
- 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
- Combine first 6 ingredients, stirring with a whisk; pour into a 10-inch pie plate coated with cooking spray.
- 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.
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