Tomato and Egg Custard with White Pepper

by Amelia Telc (Bar Panisse)

Custard

4 eggs
2 cups warm water
1/2 teaspoon salt
1 tablespoon oil
1/4 teaspoon ground white pepper

Garnish

1 lb (about 1 pint) Sweet 100 tomatoes, halved, or 2 medium heirloom tomatoes, cut into wedges
2 scallions or 1 spring onion, finely chopped
2 tablespoons olive oil
1 tablespoon sesame oil, plus more for garnish
1 tablespoon Shaoxing wine
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon white pepper
1/4 cup water

Method

  1. Set up the steamer and bring the water to a rolling boil. In a medium bowl, beat eggs with 1/2 cup warm water, salt, and oil. Once foamy, add the remaining 1 1/2 cups of warm water.
  2. Once the water is boiling, set a ceramic or metal bowl in the steamer and pour in the custard. Turn the heat down to maintain a gentle simmer. Cook 8 minutes, or until just set and still slightly jiggly. Meanwhile, prepare the tomatoes.
  3. Heat a sauté pan over high heat, add the olive oil, then the chopped scallions and tomatoes. Stir-fry 1 minute, then add sugar, salt, Shaoxing wine, and water. Cook 2 more minutes until the tomato juices thicken slightly. Turn off heat and finish with white pepper and sesame oil.
  4. When the custard is done, lift the bowl out of the steamer with an offset spatula and immediately top with the tomatoes, onions, and a final dash of white pepper. A little chili oil, extra sesame oil, or fresh scallion is welcome. Best served with steamed rice :)

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