Steamed Egg with Roasted Corn Broth

Oct 15, 2020 · in Small Eats

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.

–Frankie
Read more

At a glance

Yield

1 small bowl

Time

20 minutes

Ingredients

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



Comments

Leave a comment

Your E-Mail address will be encrypted before saving the comment. It will only be used to display a gravatar. By submitting your data, you agree that all entered data may be saved and displayed as a comment.

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