Steamed Egg with Roasted Corn Broth

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!