Got some leftover pouring custard and an egg. Didn’t want to waste them. I added the custard into my lightly beaten egg. As you know me, I am a chili fan. Got to have chili. This is my quick and not wasted food meal.

“Eggs are nutrient-dense and affordable, providing high-quality protein, essential vitamins (A, D, B12, B6), and minerals like selenium and choline. They support muscle repair, brain health, eye health, and immune function. Most people can eat up to seven eggs per week without risking heart health, as they contain all nine essential amino acids and can raise HDL (“good”) cholesterol. Additionally, they are rich in antioxidants like lutein and zeaxanthin, which help reduce cataract risk.”

“Pouring custard is a thin, creamy, pourable sauce made from egg yolks, sugar, milk/cream, and vanilla. Traditionally served warm over pies and puddings, this velvety, versatile sauce is used to add rich flavor and texture. It offers nutritional benefits, including providing protein and calcium, especially when made with low-fat dairy. Its soft, creamy texture is gentle on the stomach, making it easy to consume and digest.  it can be added to fruit for fiber or used in savory applications, and it is a classic, comforting addition to hot desserts. It can be used to add more nutritious, protein-packed, and calorie-dense food to a diet.”

Glad I am able to use up the custard and egg. Got myself a healthy creative breaky. Let’s cook!!!

Ingredients

1 egg
some pouring custard, about 5-10ml
salt
black pepper
chili flakes
oil

Method

Crack the egg in a bowl and lightly beaten. Next pour some pouring custard. Season with salt and black pepper. Give a couple of whisks to mixed well. Grease the egg metal ring with oil.

Heat the small sauce pan with 1 Tbs oil. Once hot, place the greased ring into the hot saucepan. Next pour enough of the egg mixture into the ring on the hot saucepan. Let it cook until slight firm and egg mixture are not liquid anymore. Use a palate knife, gently cut along the ring. Then lift up gently the ring. Next flip over.

Place back ring into the egg. Pour the remaining egg mixture over the top inside the egg and ring. Let it cook until firm not liquid anymore. Or to your liking. Switch off hob. Using palate knife, cut around the ring. Remove the ring and using spatula scoop up the cooked egg custard onto plate. Scatter chili flakes. Enjoy with a cup of coffee or tea!!!

https://helenscchin.com/2019/02/17/egg-custard-with-chili-flakes/

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