Silky Japanese-Style Steamed Egg Custard with Salmon & Sweet Potato

Sweet Potato

1. Preheat oven to 400°F.
2. Pierce sweet potato and bake directly on the rack for 45–55 minutes until fully tender.

Steamed Egg Custard

1. Gently whisk Eggland’s Best eggs with warm water or broth and salt.
2. Strain mixture through a fine mesh sieve for a smooth texture.
3. Lightly oil a shallow, heat-safe dish and pour in egg mixture.
4. Cover tightly with foil.
5. Steam over gently simmering water for 15–18 minutes, until just set with a slight jiggle.
6. Rest 2–3 minutes, then slice cleanly.

Salmon + Spinach

1. Season salmon lightly with salt.
2. Pan-sear in olive oil, skin-side down, until crisp and just cooked through.
3. Sauté spinach briefly in the same pan with a touch of olive oil and salt.

To Serve

1. Plate sliced egg custard as the centerpiece.
2. Serve salmon, sweet potato, and spinach alongside.
3. Finish custard lightly with tamari, sesame oil, and chili oil.