Chef and author of The Asian Market Cookbook Vivian Aronson shares a steamed egg custard for Easter. Serve it with ground pork, chicken, or stir fried mushrooms and green onions. Beat the eggs first ...

Steamed egg custard is what I'm partial to eating in times of unease or fatigue. At the end of a trying day, the forgiving dish asks for little — no arduous chopping, stirring or washing. All it takes ...

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During college, in the throes of a bad flu, I called my mother and asked her how she makes 蛋羹 (dàn gēng), a savory and tender steamed egg dish. For allaying a throbbing headache and chills, nothing ...

1/4 cup dried shrimp 5 cups water 1 teaspoon shoyu 1/2 teaspoon salt 1 teaspoon sugar To make stock, simmer dried shrimp in water for 30 minutes. Cool, then season with shoyu, salt and sugar. Cook ...

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These are the perfect marriage of egg custard and baked eggs, and they're super versatile to boot. To make them, Jennifer Pallian says, you simply cook them in a ramekin with cheese and veggies, your ...

This savory Japanese egg custard is the perfect comfort food for cold winter nights. Although the dish is traditionally made with gingko nuts and mitsuba, home cooks can toss in any of their favorite ...