Search thousands of recipes reviewed by home cooks like you.

Steamed Egg (Chawan Mushi)

Steamed Egg (Chawan Mushi)

  • Prep

    5 m
  • Cook

    12 m
  • Ready In

    17 m
CONNIEL1M

CONNIEL1M

This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 238 mg
  • 79%
  • Sodium:
  • 527 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
  2. Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Meowz
64

Meowz

2/28/2006

This is very similar to the traditional recipe I know of. The key of steaming eggs is to keep the heat at medium low or low to obtain a smooth surface. I also lay shrimps and ginkgo nuts when the surface is set and steam for about 7 more minutes.

starhawk
40

starhawk

9/6/2007

I also decreased the amount of broth by half and the steam eggs were perfectly creamy and soft. Be sure to cook it gently over medium low heat. Instead of the mushroom, I added in kernels of cooked corn and minced chicken (raw is fine). I also added a touch of sesame oil. Very yummy.

Noctraptor
30

Noctraptor

11/10/2005

Wonderfull! I tried this recipie out for brunch today and it was simply delectable. My guests at first were a bit hesitent, but found it adictive as they delved into the dish. A suggestion, one may wish to decrease the chicken stock to a half cup if one wants a more solid texture to the egg. As the result with one cup can be slightly soupy.

Similar recipes