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Appetizer - Dinner - Recipe Card Series

Savory Steamed Egg Flan

Enjoy the fusion of flavors and the comforting texture of this elegant dish!

Recipe by Chef Rachel Ponce

Chef Rachel Ponce is a culinary visionary known for her passion for flavor and dedication to sustainability. With a background that includes years of experience, Rachel brings a unique blend of creativity and skill to Staviary. As co-owner of this upcoming Paso Robles restaurant, she aims to craft memorable dishes that highlight the best of local ingredients while celebrating international influences. Her commitment to pairing exceptional food with carefully curated beverages reflects her journey with Pair With, where she honed her expertise in creating harmonious dining experiences. Rachel’s innovative approach and love for hospitality promise to make Staviary a must-visit destination for food enthusiasts.

More about Staviary
Rachel's husband and her will be opening the doors of Staviary beginning in 2026. Chefs Counter and an intimate dining restaurant. For lunch, global street food with amazing beer crafted by Eric Ponce, husband, and an international wine program. For dinner, things will be changed to a prefix dining menu with beer and wine pairings available right in the heart of Paso Robles.

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Yields 2-4 Servings, depending on size of ramekins

Enjoy this delightful Savory Steamed Egg Flan as a comforting appetizer or a light main course. Its silky texture and umami-rich flavors make it a versatile dish perfect for both casual dinners and special occasions.

Ingredients

For the Egg Mixture

  • 4 large Rosemary Farm Eggs
  • 1 cup vegetable broth
  • 1/2 tsp salt
  • 1/2 tsp sesame oil
  • Optional: Gochugaru (Korean red pepper flakes) for heat

For the Garnish

  • 2 cups mushrooms, chopped, cremini or shiitake
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1-2 green onions, finely chopped
  • Additional drizzle of teriyaki, store bought
  • Sesame seeds

Instructions

Step 1. Prepare the Egg Mixture:

- In a mixing bowl, crack the eggs and add broth, salt, and sesame oil.

- Whisk gently until just combined (avoid over-whisking, as you don’t want to incorporate too much air).

Step 2. Strain the Mixture:

- To achieve a smoother texture, strain the egg mixture through a fine-mesh sieve into another bowl or measuring cup. This helps to remove any stringy bits of egg white and creates a silky flan.

Step 3. Prepare the Steaming Setup:

- Prepare a steamer: You can use a bamboo steamer, a metal steamer, or a pot with a steaming rack. Fill the bottom with water and bring it to a gentle simmer.

- If using a pot, make sure the water doesn't touch the bottom of the dish where you will place the egg mixture. You can do this step in individual ramekins or one dish.

Step 4. Pour into a Dish or individual ramekins:

- Lightly grease the dish with oil to make it easier to remove the flan later.

Pour the egg mixture into a ramekin, small heatproof bowl, or a shallow dish suitable for steaming.

Step 5. Steam the Eggs:

- Place the dish in the steamer. Cover with a lid to trap the steam.

- Steam over medium-low heat for about 12-15 minutes, or until the egg has set. You can check for doneness by gently shaking the dish—if the center is still wobbly, continue to steam for a few more minutes.

Step 6. Prepare the Mushrooms:

- In a saute pan, heat to medium high heat. Add the chopped mushrooms and saute until moisture is released. Add 1 teaspoon sesame oil and 1 teaspoon salt, saute until golden brown. Set aside.

Step 7. Garnish and Serve:

- Once cooked, carefully remove the dish from the steamer. Let it cool slightly.

- 2 ways of serving, you can be brave and flip the dish and serve in a bowl and top with mushrooms, green onions, sesame and teriyaki or add a spoonful of sauteed mushrooms and sprinkle the chopped green onions on top, and add a drizzle of teriyaki and a sprinkle of sesame seeds.

- Serve warm or at room temperature.

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