Steam Savory Soy Egg Custard

3 large eggs
150 mL unsweetened fortified soy (or almond) beverage
200 mL no added salt vegetable or chicken broth
1/8 tsp ground white pepper
¼ tsp salt
1 stalk green onion


  1. Whisk eggs in a bowl, add unsweetened soy beverage, broth, and white pepper until well combined. Make sure the total volume of egg mixture is 500 mL
  2. Strain and pour egg mixture into a shallow dish and cover dish tightly with foil. Over medium heat, steam egg mixture for 10-12 min until set. Turn off heat. Let stand in the wok for 10 mins. Remove foil. Garnish with green onion. Serve hot.

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