Eating with Hyperemesis - Mashed Potatoes, Peas, and Steamed Egg Custard

Today's Lunch

Instant mashed potatoes with peas and cheese

Cucumber slices

Plain, Korean-style egg custard

This lunch produced a light, low fat, yet generously portioned meal.  The cheese added a comfort element to the potatoes in the absence of butter.  The egg custard was light, soft, silky, and a bit salty, sitting somewhat less heavily in the stomach than a hard boiled egg would.  

You'll notice I use salt rather generously.  It is one seasoning I've found that doesn't make me ill, and last I checked, my blood pressure was 90/60.  I kind of need a bit of salt right now.  Adjust your seasonings according to your own health, of course.

What you'll need (serves 1)

• 1 part plain, instant potato flakes - 1/4 c to 1/3 c
• 2 parts water/skim milk, totalling - 1/2 c to 2/3 c
• Frozen peas (~ 1/2 c)
• Kraft Cheese slice (a half to a whole slice)
• 1 large egg
• Water 1/4 c (approximately equal volume to the egg)
• Cucumber slices
• Salt
• Celery salt (optional)
• Extra hot water (tap hot is fine)
• A small pot with lid
• A single serving size pyrex or ceramic ramekin (something that won't shatter in the simmering water)
• A bowl, a cup, a plate, a spoon, a fork or chopsticks

1. Crack the egg into a bowl and whisk it up with fork or chopsticks.  Add in the 1/4 cup water and a dash of salt (approx. 1/8 tsp.) Whisk to smooth and slightly foamy.  You can use soy or fish sauce in place of salt if you can manage it.
2. Pour egg mixture into ramekin. No need to grease the ramekin. (Yay! No extra fat to cause heartburn!)
3. Place ramekin into small, empty pot.  Carefully fill the pot half way up around the ramekin with tap-hot water. 
4. Cover the pot and turn up heat to medium-low.  Once simmering, drop heat to low, maintaining a low simmer for 7 to 12 minutes.  (This was my first time and just for myself so I poked it with a spoon now and then until it seemed fully set.  I'll provide a couple links at the end where they teach this technique much more elegantly.)
5. Meanwhile, while egg is steaming, place frozen peas in a small cup and cover with hot water. Stir. Leave to thaw.  If water gets cool, strain off (I used my hand as the sieve) and top up with fresh, hot water. 
6. Measure out your potato flakes and water/milk.  Have them ready.
7. Once custard is fully set, remove pan from heat. Carefully remove ramekin and empty out the pot.  Place ramekin on lunch plate.
8. Pour milk/water mix into the now empty pot.  Strain off the (now mostly thawed) peas and add to the pot as well.
9. Return pot to burner.  Bring just barely to a boil.
10. Turn off burner. Remove pot from heat. Add Kraft slice (or cheese of choice) and potato flakes. Stir until potatoes are reconstituted.  Season with salt and celery salt to taste.  Dish up potato/pea mix to plate.
11. Slice some cucumber slices. Place on plate.
12. Done!  Eat as much as you can.  Season with extra salt as needed.

Links

The Kitchn - Korean Style Steamed Eggs

The Food Canon - Smooth, Silky, and Creamy Steamed Egg