Steamed Egg with Roasted Corn Broth

A custardy steamed egg infused with a roasted corn broth throughout, topped with fresh herbs and seasonings. A test kitchen recipe after we got some super sweet corn from our local CSA in Washington. For the record, I love corn, and unabashedly would make every recipe with corn if I could (I grew up in Ohio after all). While taking out the trash in the Seattle rain, I was craving summer and wondered if it was possible to embed the sweetness and distinct summer flavors of corn into the texture of a steamed egg and wanted to share the results with you all!. PS This bowl was like perfect for steamed egg and made by the super talented @christianpalino.
At a glance
Yield
1 small bowlTime
20 minutesIngredients
1 whole egg
1 cup chicken bone broth
1/4 tsp salt
1/4 tsp sake or mirin (optional)
1/2 tsp soy sauce
1 corn on the cob (or half a can of corn)
1 tbsp olive oil
Toppings (optional)
Fresh basil leaves
Togorashi (or black pepper)
Fresh scallions
Sesame seeds
More soy sauce
Preparation
Prep corn
Preheat an oven to 400°F. Remove corn from the cob (if you have a can, you can skip this step) and place corn on a sheet pan covered with parchment paper. Sprinkle the kernels with olive oil and evenly spread, then roast for about 8 minutes.
Make corn broth
Remove corn from the oven and place kernels into a blender. Add in bone broth and blend until completely smooth, set aside.
Make egg mixture
In a small mixing bowl, crack open an egg. Next, add 1 cup of blended corn broth, salt, soy sauce, and sake (optional) and mix well until ingredients are fully incorporated. Pour egg and corn broth mixture through a thin mesh strainer into a small heatproof bowl that you'll be using to serve your steamed egg in.
Steam egg and serve
Boil a shallow pan of water and once it boils, turn to low. Place bowl onto your steamer above the water and cover. Steam on low to low-medium for about 14-16 minutes until the egg has set and the surface is smooth and jiggly. (the less bubbles that are created from the heat during the cooking process the smoother the custard) When ready, take the bowl out and top a little sprinkle of soy sauce, garnish with fresh herbs and your favorite toppings, and enjoy!
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1 whole egg
1 cup chicken bone broth
1/4 tsp salt
1/4 tsp sake or mirin (optional)
1/2 tsp soy sauce
1 corn on the cob (or half a can of corn)
1 tbsp olive oil
Toppings (optional)
Fresh basil leaves
Togorashi (or black pepper)
Fresh scallions
Sesame seeds
More soy sauce
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