How to Cook the Perfect Steamed Egg
I’ve always wondered how Japanese Restaurants always manage to consistently produce the smoothest Chawanmushi (steamed Japanese Egg Custard) without bubbles…
I’ve discovered that the secret lies in the egg to water ratio and a simple, but crucial step! Here’s the secret:
Step 1) Break two eggs. Be careful to break the shell into as perfect halves as you can manage because they are going to be your measuring cups! For every egg you use, you’ll need two ‘eggs’ of water.
(So, since I used two eggs, I would need four ‘eggs’ of water(or 8 half-shells.)
Step 2) Beat the eggs with the water, a tsp of concentrated chicken stock and some white pepper powder.
Step 3) << crucial step to bubble-less steamed egg! Pour the mixture through a sieve into the bowl you will use for steaming.
Step 4) Add toppings of your choice. Here, I used crabstick bits. You can also use thinly sliced shitake mushrooms, prawn roe or a sprinkling of chopped spring onions. Or all of the above!;)
Step 5) Wrap with cling foil and steam for 15 minutes.
Consistently smooth and creamy eggs! Yummm…
Or if you can, soak some Bonito flakes in boiling water to get the stock instead of using chicken stock. Enjoy!:)