Seafood · ALWAYS FREE
Shrimp & scallion baked egg custards
Soft savory egg custards hold tender shrimp, with scallion rings and sesame on top.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 325°F (160°C). Set four 10-fluid-ounce (1 cup + 4 tbsp + ⅞ tsp) ovenproof custard cups in a deep roasting pan. Heat sesame oil in a skillet over medium heat, add ginger for 20 seconds, then shrimp. Cook 2-3 minutes, turning, until opaque. Remove from heat and cool 5 minutes; retain all juices.
- Whisk eggs gently with the measured water and soy sauce, avoiding a frothy foam. Divide shrimp and all pan juices equally among cups, then pour in the egg mixture. Cover each cup loosely with foil.
- Place roasting pan on the oven rack and carefully pour hot water into the pan halfway up the cups, without splashing inside them. Bake 30-40 minutes until custards are softly set and the center of each reaches 165°F (74°C). Check early; cup depth affects timing.
- Using heat protection, lift cups from the bath and uncover away from your face. Rest 5 minutes. Top evenly with scallion and sesame, then serve one cup per portion. Refrigerate within 2 hours, use within 3-4 days and reheat gently to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 160 kcal
- Protein
- 21.1 g
- Total carbohydrate
- 1.5 g
- Total fat
- 7.7 g
- Total sugars
- 0.3 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Raw peeled tail-free shrimp weight is used; all cooking juices and sesame oil are retained. Raw shrimp USDA profile has a documented CoFID sugar supplement; no cooking-retention adjustment is claimed. Water for the external baking bath is not consumed and is not an ingredient. Soy sauce contains wheat; this is not a gluten-free recipe.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Dairy-Free: Complete ingredient review of Shrimp & scallion baked egg custards: raw small shrimp; beaten eggs without shells; water at room temperature; plain soy sauce made with soy and wheat; sesame oil; peeled fresh ginger; scallions; sesame seeds. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
