Cold Savory Egg Custard recipes
Ingredients
- 1 medium onion
- 1 celery stalk
- 1 small fennel bulb
- 1 bunch flat leaf parsley
- 1 bay leaf
- 1 piece of fresh ginger, about 1 inch / 2 cm square
- 1 piece of kombu seaweed about 15-20 cm / 6-7 inches long
- 4 'large' eggs
- 2 cups / 440 ml vegetable stock or dashi
- 1 Tbs. soy sauce
- 1 tsp. salt
- fresh ginger
- parsley leaves
- teas
- water
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