Savoury Egg Custard with Crab

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Savoury Egg Custard with Crab

With a few simple steps, and the help of our steam combination oven you can make this irresistibly smooth and soft egg custard that melts in your mouth.


  • 80 gr Crab meat
  • 240 gr / 4 eggs
  • 500 ml Soup stock dashi
  • 20 gr Soy sauce
  • Chives


  • Break the eggs into a bowl and stir well. Add soup stock (dashi) and soy sauce. Strain egg mixture using a sieve.
  • In 4 individual serving bowls, add the crab meat and 150gr of the ingredients from step 1. Cover with the plastic wrap.
  • Place bowls on the metal tray and then put on the middle rack.
  • Cook on the 'Steam 1' setting for 20 minutes. Remove from the oven and allow to rest for 5 minutes with the plastic wrap intact.
  • Sprinkle chopped chives on top of the egg custard and serve.