Savory Steamed Egg Custard Japanese Style

Another simple but very comforting dish to make during this period of home quarantine. It is another family favorite dish that everybody love. 🥚 Ingredients: (1 serving)
~ 3 Medium egg
~ 150 ml. Broth
~ a pinch of salt & pepper & sugar
~ topping with anything you like, e.g. mushroom, shrimp, spring onion
How to:
✔️Preheat a steamer
✔️Preparing the broth. The broth has to be cold at room temperature. You can use any type of broth that you prefer, Japanese fish broth, home made broth, veggie broth, instant broth or just water with 1 tsp of soya sauce. I used 1 tsp of Korean fish broth powder with water. I dissolved the broth powder with (approx) 1 tbsp of hot water, then add cold water into it afterward.
✔️Beat the eggs up gently to avoid foams. Then add the broth and seasonings to the egg and mix it well.
✔️Strain the mixed eggs with a fine sieve, gently, at least 3 times to make sure the mixed egg is smoothed.
✔️Add toppings into the bottom of the small bowl that you want to use for steaming the egg. Or leave it out completely and add it later on top when the egg is cooked.
✔️Add the strained egg into the bowl gently to avoid foams. Cover up the bowl with a lid/small plate/aluminium foil. ✔️Steam the egg in low heat for 20-25 mins

Tips & Tricks
🤓 No steammer! Dont worry. Put a deep plate or a bowl upside down in a pot, and put the egg bowl on top of it. Add water to the bottom of the pot. The key is to make sure that water won’t touch the egg bowl.