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Recipe details
Steamed Vegetable Egg Custard with Burrata and Lime Yogurt
A tender steamed egg custard with potato, carrot, onion and chili, topped with creamy burrata and served with a tangy lime-yogurt sauce.
≈ 93 kcal/100 g · ≈ 229 kcal/serving
35 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg50 g
raw potato, peeled and finely diced70 g
raw carrot, finely diced40 g
yellow onion, finely diced30 g
fresh red chili pepper, finely minced5 g
burrata60 g
fresh lime juice15 ml
plain Greek yogurt30 g
olive oil5 ml
fine salt1 g
Cookware and utensils
small saucepan
steamer basket
heatproof bowl
fine grater
knife
cutting board
Directions
01
Bring 3 cm of water to a simmer in the saucepan.
Products
No products at this step
Action
heat water
Time
5 min
Temperature
simmering
02
Warm the olive oil in the saucepan and cook the potato, carrot, onion and chili until the potato is nearly tender.
Products
olive oil — 5 ml; raw potato, peeled and finely diced — 70 g; raw carrot, finely diced — 40 g; yellow onion, finely diced — 30 g; fresh red chili pepper, finely minced — 5 g
Action
cook vegetables
Time
8 min
Temperature
medium heat
03
Beat the egg with half the salt in the heatproof bowl.
Products
large egg — 50 g; fine salt — 1 g
Action
beat egg
Time
2 min
Temperature
room temperature
04
Stir the cooked vegetables into the beaten egg.
Products
raw potato, peeled and finely diced — 70 g; raw carrot, finely diced — 40 g; yellow onion, finely diced — 30 g; fresh red chili pepper, finely minced — 5 g; large egg — 50 g
Action
combine custard
Time
1 min
Temperature
warm
05
Place the bowl in the steamer basket and cover it.
Products
No products at this step
Action
cover bowl
Time
1 min
Temperature
steaming
06
Steam the custard until the center reaches 74°C and is just set.
Products
large egg — 50 g
Action
steam custard
Time
15 min
Temperature
steaming; 74°C internal
07
Stir the lime juice into the Greek yogurt.
Products
fresh lime juice — 15 ml; plain Greek yogurt — 30 g
Action
make sauce
Time
1 min
Temperature
room temperature
08
Top the hot custard with the burrata and remaining salt.
Products
burrata — 60 g; fine salt — 1 g
Action
finish dish
Time
1 min
Temperature
hot
09
Spoon the lime yogurt beside the custard.
Products
plain Greek yogurt — 30 g; fresh lime juice — 15 ml
Action
serve sauce
Time
1 min
Temperature
room temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available