Egg Custard with Crab meat
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Short
P R O F I L E
Chilled 4°C
1 Portion
From Scratch
Stage 1
100 °C
- Steam
- 00:05 | -
R E C I P E
| 2 | pcs | Crab sticks |
| 1 | pcs | Egg |
| 1 | pcs | Mushroom |
| 1 | pcs | Chopped Green Onion |
| 1 | pinch | Salt |
| 1 | pinch | Soy sauce |
| Ingredients | ||
| Slice the crab sticks and mushrooms. Whip up the egg and add some salt, add water about double of egg liquid. Pour the egg liquid into a bowl and add crab meat, mushroom and some chopped green onion. |
| 1. Food Preparation |
| Put the bowl into GN pan with holes and start the program. After preheat, loading the GN pan into oven. When the cooking program completed, take out the egg custard and drop the soy sauce on the top. |
| 2. Cooking Instruction |
| When the cooking program completed, take out the egg custard and drop the soy sauce on the top. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
