Steamed Egg Custard with Steamed Fish | IDDSI Level 4 Care Food Recipe

IDDSI Level 4 | 25 minutes | Easy

Ingredients (1 serving)

• 2 eggs
• 80g boneless, skinless fish fillet (cod or dace recommended)
• 180ml low-sodium chicken broth (room temperature)
• 2 slices fresh ginger (for steaming fish)
• 1/2 teaspoon low-sodium soy sauce (for fish)
• A few drops sesame oil

Method

1. Marinate fish fillet with ginger slices for 10 minutes to remove any fishy odour
2. Beat eggs gently, slowly add chicken broth and mix — do not whisk vigorously to avoid air bubbles
3. Strain egg mixture through a fine sieve twice, pour into a bowl, cover loosely with cling film (leave a small gap)
4. Steam over high heat for 8 minutes until just set — surface should be smooth with no honeycomb texture
5. Simultaneously steam fish fillet for 6–8 minutes until fully cooked
6. Remove fish, press with a fork into very fine flakes — check thoroughly for any bone fragments
7. Spoon fish flakes gently onto the steamed egg, drizzle with soy sauce and sesame oil

Texture Test

Fork pressure test: Passes Level 4 — both steamed egg and fish flakes can be completely flattened with the back of a fork with no spring-back. Texture is uniform and lump-free throughout.

Notes

Fish must be thoroughly de-boned. Cod is recommended for its minimal bones. Straining the egg mixture twice is the key step to achieving a smooth Level 4 texture.

Nutrition

Approximately 220 kcal per serving, 24g protein. Eggs and fish provide a complete essential amino acid profile, supporting muscle maintenance in older adults.