Steamed egg with shrimp

This recipe is sort of like an egg custard with shrimp in it. The texture is SORT OF similar to bread pudding, but savory and without the bread chunks. I don't know if that was a good analogy.

Ingredients

• 4 eggs
• 1.5 cup soup stock (cold)
• 1 tsp salt
• 1 tsp vermouth (or other white wine)
• 1 tsp soy sauce
  
• 10 shrimp, shelled

Lightly beat the eggs in a bowl. Add the soup stock, salt, wine, and soysauce. Mix well. It may turn brown from the soy sauce, but don't let that throw you off. It will be delicious.
Pour the mixture through a sieve.
Rinse the shrimp with cold water, drain, and pat dry.
Pour the beaten eggs into a ramekin (we used four). Arrange the shrimp over the eggs. Place in a boiling steamer. Now, we don't have a boiling steamer, so what we did was prepare a large saucepan with water and put a bamboo steamer in it. Then we placed two ramekins at a time in the steamer, then we covered the saucepan.
Steam the ramekins over high heat for 2 minutes, then reduce heat to low and continue to steam for 20 minutes. The eggs should not be jiggly in the middle, but they shouldn't be COMPLETELY firm. You don't want to overcook the eggs. But you don't want them to be raw. I guess it's better to go over than under.
Serve with rice.

Thoughts: This was delicious. I had this dish at Nam's Noodle in Madison and I was like, shoot, I want to be able to eat this all the time. So now we can. The original recipe calls for Chinese parsley, which we didn't have. But it probably would have been delicious. Green onions would also have been good. Next time I would increase the shrimp to egg ratio. Our shrimps were very small, and they kind of got lost in the custard. This dish is super easy to make. I highly recommend it. And it's also super low-cal, if that's important. And it's pretty low in fat too. If you serve it like we did, into four servings, then you're only eating one egg, 5 shrimp, and some soup stock. That's like, 150 calories per serving, tops. Anyways. This recipe is like, my favorite. In addition to scallions, you could also to chives, Dan suggests.

Disaster Index: 1/10