I always get compliments when I make this dish, which I’ve always known as “roasted egg”, so this recipe write up is long overdue! It’s a version of a Cantonese delicacy, I normally prepare as a side and serve over steamed rice which soaks up the tasty savoury egg custard.

The best part of the dish is most definitely the chinese donuts, which you normally see served with congee in Hong Kong, you can find these tasty fried sticks at Asian Marts or eateries. If you prefer, you can use a soup base rather than water and stock powder in the recipe.

Serves 2-3 adults as a side dish

Ingredients

3x whole eggs
1x chinese donut, sliced
350ml water
chicken or vegetable stock powder (to taste)
1x sprig of spring onion, finely chopped
salt and white pepper

Method

Preheat over to 160 degC. In a mixing bowl, use a whisk to combine the eggs, water and stock powder. Pour mixture in an ovenproof dish, so that the mixture sits somewhere half way to two thirds up the dish. Bake egg mixture for 30-40 minutes until there is a slight film on the surface yet the mixture still wobbles (ie the mixture is starting to solidify).

Remove dish from the oven, and gently place the chinese donuts into the egg mixture - some may break the surface of the egg and fall in, which is perfectly fine. Return the dish to the oven for another 10-15 minutes until the egg is firm, and the chinese donuts on the top are golden. Once cooked, remove dish from the oven and finish with the spring onions on top with a generous crack of salt and pepper.

Leftovers can be kept in the fridge, in an air tight container for up to three days.