steamed egg

Chawanmushi is a savory egg custard which is often served as an appetizer.&nbsp; The egg mixture is flavored with dashi stock, soy sauce, and mirin, and it is steamed in a cup.

Chawanmushi with Matsutake Mushroom

shrimps

sake

matsutake mushrooms

egg (50 g w/o shell)

dashi (Japanese soup stock; click to learn more) ((120 ml))

ginkgo nuts ((pre-cooked) (optional))

seasonal ingredients ((optional))

mirin

salt

Marinate the shrimp in sake for 15 minutes. If you use chicken, cut into small pieces and marinate them in sake.

Clean the matsutake mushroom with damp towel or paper towel. Do not wash the mushroom. Cut into thin slices.

Whisk the egg in a medium bowl, but do not create air pockets. Add the seasonings and&nbsp;dashi. Then strain the mixture through a sieve into another bowl.

In a large pot, bring water to boil.  The amount of water should cover ½ of chawanmushi cup. When boiling, reduce the heat to the lowest heat.

Divide all the ingredients into 2 cups. I started with one shrimp, ginkgo nuts, and matsutake mushroom. Then put naruto, the other shrimp, and mitsuba on top (the colorful ingredients should be near the top of cup). Lastly, tie mitsuba’s stem into a knot and put it on top.

Gently pour the egg mixture into the cups without creating bubbles. Instead of covering the ingredients completely with the egg mixture, leave some ingredients exposed so it will be visually pleasing when cooked. Put the lid on (or cover tightly with aluminum foil if you don’t have chawanmushi cup).

Gently place the chawanmushi cups inside the hot water (it should NOT be “boiling”) and cover the pot with the lid. Cook for 25-30 minutes on the lowest heat. If you are not adding shrimp and/or chicken, the cooking time should only be 15-20 minutes. Insert a skewer in the center of the cup to check if the egg is done. Serve warm.

If you need to whip together a meal in 30 minutes, but you also want something delicious and comforting, steamed egg with minced pork is a simple recipe that you need to try.

Steamed Egg with Minced Pork

½ lb 20% fat ground pork (about 225 grams)

soy sauce

tbsp Shaoxing wine (or rice cooking wine)

½ tsp minced garlic (about a clove)

½ tsp freshly grated ginger

white pepper powder

Chinese five spice powder (optional)

sugar

corn starch

scallion (chopped)

eggs

water

sesame oil

rice

In a shallow bowl, mix ground pork with soy sauce, Shaoxing wine, garlic, ginger, white pepper powder, Chinese five spice, salt, sugar, and corn starch.  Finally stir in chopped scallion and set it aside.

Whisk eggs with warm water until smooth. Try not to incorporate too much air in it.

Pour the egg mixture into the shallow bowl through a sift and then gently loosen and evenly distribute the pork a bit. (See the picture in the post as a reference.)

Preparing

In a pot with a lid, bring 3 cups of water to a boil over medium heat. Insert a steamer basket/rack into the pot and place the bowl on top.

Reduce the heat to medium low and cover pot with lid, but leave a little opening and steam for 20-25 minutes or until the egg custard is set.  To check whether it&#039;s cooked through, poke a hole with a chopstick and see if there&#039;s any liquid coming out, if not, then the dish is ready.

Cooking

Once it&#039;s done cooking, remove the pot from the heat and let it cool for 5 minutes before taking it out. Drizzle with a bit of sesame oil and serve with warm rice.

Serving

A quick and easy shortcut method for making steamed eggs. The egg custard still comes out very soft and silky.

Microwave Steamed Egg

chicken broth

salt (as needed)

scallion (thinly sliced)

In a medium microwave-safe bowl, add egg and broth. Whisk until egg is thoroughly beaten and mixed with the broth. If your broth is low sodium or unsalted, you can stir in a pinch of salt. Your liquid level should only fill about half of the bowl, so your egg has enough room to rise.

Cover the surface of the bowl with a paper towel. Set your microwave cooking power to 700 watts (or as close to 700 watts as possible). Cook the egg for approximately 2 minutes, or until done. I recommend starting with 1 minute 30 seconds and then checking on the egg and cooking more as needed in 15-second increments.

Let the egg cool a few minutes before eating. Garnish with scallions. I also like to add a drizzle of toasted sesame oil for additional flavor.

Hi Kirbie, Your recipes are wonderful! Thanks for sharing. This sounds great too, can't wait to try.

If I want to make 2 eggs in the same bowl do I need to double the amount of broth to 8 oz?

So Good. If you use broth make sure to taste first before adding salt!

Came out perfect! Thank you for posting this time saving version! I have been craving one of my childhood dishes forever!

This is my standard way of easily making steamed eggs in the morning when I have the cravings. I usually fully cover it with a solid plate rather than a towel though, and I typically nuke it for around 2:30 at full power. It doesn't look as smooth and custardy, but still tastes great! I've never had them explode, but the plate might just possibly contain the mess.

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Chawanmushi with Matsutake Mushroom

Steamed Egg with Minced Pork

Microwave Steamed Egg

Top 3 steamed egg recipes from across the web

The most viewed steamed egg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chawanmushi with Matsutake Mushroom

Steamed Egg with Minced Pork

Microwave Steamed Egg

The most viewed steamed egg recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine