Singapore silky steamed Eggs

What a treat! Savoury egg custard!

I have seen this many times on YT. I wanted to prepare it for a long time.

But the traditional steamer basket from the Asian supermarket is too shallow. I could not find ceramics the right size.

Today I had an idea. Check the recipes from Thermomix. It has the Varoma on top, the steamer basket. 2 le Creuset pots with lids and a small jar can be fitted inside.

The recipe with a slight touch from me works well. The little jar needs 12 min, the pots need 16 min.

Recipe for 2:

3 large free range eggs

300 ml water and a good pinch of Hondashi or dashi powder

Salt and pepper, 1 green onion

1 tsp toasted sesame oil

Rice to serve with and soy sauce

Boil 600 ml water in a kettle. Brush the insides of the pots and jar with sesame oil.

in the thermomix beat 3 eggs, Hondashi, water, salt and pepper 20 sec speed 8. Use a strainer to get the eggs in the pot. Set them in the Varoma. Close the lids.

Pour the hot water in the Thermomix and set the Varoma on top. Varoma, speed 2 for 12/16 min. Finish with green onion and a little soy sauce. Eat with rice.