Baked Savory Egg Custard with Shiitake and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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.

Frequently asked questions

How long does Baked Savory Egg Custard with Shiitake and Scallions take to make?

Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Baked Savory Egg Custard with Shiitake and Scallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Baked Savory Egg Custard with Shiitake and Scallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Savory Egg Custard with Shiitake and Scallions for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Savory Egg Custard with Shiitake and Scallions?

Chinese brunch like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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