Steamed Egg (Chawanmushi-style)

Source: Personal recipe

Yield: 2 serving(s)

Time: ~20 min

About

Silky Chinese-style steamed egg custard. The ratio of water to egg is key — too much water and it won't set, too little and it becomes rubbery. Use warm (not boiling) water to avoid curdling.

Key Technique: Turn off the heat before placing the egg in the steamer — residual steam is enough. Overcooking makes the texture grainy.

Ingredients

• 2 eggs
• 240ml warm water (~40°C)

Instructions

1. Mix

1. Crack eggs into a mixing bowl and gently blend yolks into whites — don't over-beat or you'll create bubbles.
2. Warm water to about 40°C. Gently stir into the eggs.

- Tip: Using warm (not cold) water prevents the egg from seizing and promotes a smoother texture.

2. Steam

1. Add water to a pot and bring to a boil for steaming.
2. Pour the egg mixture into your serving dish.
3. Place the dish in the steamer and turn off the heat.
4. Cover and let steam for 8–10 minutes, or until the eggs are just set and no longer jiggly in the center.
5. Do not overcook — err on the side of underdone.

Storage

• Best eaten immediately. Leftovers can be refrigerated and steamed again briefly to reheat.

Tags: #recipe #chinese #egg #appetizer