Baked Savory Egg Custard with Shiitake and Scallions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Silky steamed egg custard baked in the oven with earthy shiitake mushrooms and fresh scallions, delivering a delicate and comforting brunch dish. This Chinese-inspired brunch recipe, ready in about 55 minutes, combines large eggs, chicken broth, shiitake mushrooms into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 140 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 3 Chinese cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). In a bowl, gently beat 4 large eggs until combined without creating foam.
  2. Step 2: Warm 1 1/2 cups low sodium chicken broth until just hot, then slowly mix into eggs along with 1/4 tsp salt and 1/8 tsp white pepper. Strain the mixture through a fine sieve for smoothness.
  3. Step 3: Distribute 100g thinly sliced shiitake mushrooms evenly into a shallow baking dish. Pour the egg mixture over the mushrooms.
  4. Step 4: Cover the dish tightly with aluminum foil and place it inside a larger baking pan. Pour hot water into the larger pan to come halfway up the sides of the custard dish (bain-marie).
  5. Step 5: Bake for 40-45 minutes until the custard is just set but still silky.
  6. Step 6: Remove from oven, uncover, and drizzle 1 tbsp soy sauce and 1 tsp sesame oil over the top. Garnish with 2 thinly sliced scallions before serving.

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