This savory Japanese egg custard is the perfect comfort food for cold winter nights. Although the dish is traditionally made with gingko nuts and mitsuba, home cooks can toss in any of their favorite ingredients. In this recipe, I added shrimp and kamaboko, a fish cake with a bright pink lining. You can also substitute it with bite-sized pieces of chicken, or even crab meat. Click here to see What are Heirloom Eggs?