This Man's Cook's Grill-Style Egg Custard

1. Fill a small clay pot with water up to about one finger-width below the rim, then check the capacity. Pour in one-third of that amount (about 170ml) into the pot, and prepare the remaining two-thirds as eggs.
2. Crack 6 eggs into a bowl, add 2 tablespoons of shrimp paste broth, and stir thoroughly until the egg whites are completely broken down.
3. Dice 15g of carrot finely, chop green onion into white and green parts, and prepare one handful. Tear the 2 dried anchovy pieces into very small pieces.
4. Bring the water in the clay pot to a boil, then reduce the heat to medium. Pour in two-thirds of the prepared egg mixture.
5. Add all the torn dried anchovy, and mix in two-thirds of the diced carrot and chopped green onion. Stir continuously while scraping the bottom and sides of the clay pot with a spoon.
6. When the egg begins to thicken and firm up, pour in the remaining one-third of the egg mixture while mixing gently. Top with the reserved carrot and green onion as garnish.
7. Cover the clay pot with a plate or lid, reduce the heat to the lowest possible setting, and steam for about 2 minutes.
8. Turn off the heat when the egg mixture stops flowing and sets firmly, then remove the lid to finish.

Cooking tips 💡

• Use a small clay pot—larger ones won’t puff up properly into the signature bomb shape.
• Stir constantly by scraping the bottom and sides with a spoon to prevent the eggs from sticking and burning, ensuring a smooth texture.
• Keep the heat as low as possible during steaming to avoid scorching the bottom while ensuring the center cooks evenly and stays moist.