Hi Kylie, fellow Hawai’i girl living in the mainland here. I just wanna say thanks for, well, everything. Teaching your audience to have a healthy mindset toward food, making accessible recipes, keeping your roots in your cooking, and not changing the way you pronounce Hawai’i. I know so many people who have moved here that threw away their language to fit in; shoyu became soy sauce, Hawai’i became Ha-wai-yee, you get the idea. Thanks for representing us.
My partner and I tried your week of easy meals series with your grocery list and it was amazing!! I would definitely pay to watch more series like that.
This was a lifesaver yesterday. I had to put one of my dogs to sleep, she was like my soulmate, and I had not eaten for a day. My husband learned to make it just to help me eat. I tend to eat this regularly, but yesterday was different. Thank you so much for posting this everywhere. I first found it on Facebook
This is like Chawan-mushi in Japan! You can also add stuff inside the custard like spinach, shrimp, mushroom or even ginkgo nut is popular. Also to add the more umami flavor I use dried shiitake and soak them in hot water. Then I use the liquid from soaking the dried shiitake in the egg custard. So good!
In China this is sometimes called 鸡蛋羹 or “egg custard”, hard to describe the last character. I personally adore this with dairy milk/non flavored and smooth soy milk instead of water and sriracha instead of soy sauce, and a dash of sesame oil while fresh off the stove. It’s sooo good that way, I don’t even need rice.
I totally recommend making a batch of seasoned soy sauce to go with the steamed eggs! You can simmer soy sauce with aromatics and red pepper flakes and store it. This adds so much flavor to this dish and is great for people who don’t love kimchi. I add miso to mine for extra fermented goodness.
