I have lost count of the number of times I had attempted to dish out a silky smooth and heavenly soft steamed eggs dish. What motivated me to keep trying multiple times was my youngest fan who loved and still loves steamed eggs and chawanmushi. After searching online for recipes and tweaking them, I finally found one that is a brilliant back pocket recipe.
To the kitchen noobs, it may seem like a tall order to achieve such heavenly soft and silken steamed eggs. But with some simple tips and techniques, this can even be done by an older child. My 16-year old second daughter who’s an amazing self-taught cook and baker whips up this dish regularly for the whole family to enjoy. She also likes preparing chawanmushi in dainty Japanese teacups using a similar recipe but with dashi, mirin, carrots and cubed chicken meat added.
Tip 1: The Perfect Egg-Water Ratio
The ideal egg-water ratio should be about 1 large egg to 1/2 cup (118ml) warm water. Too much egg will result in a hard curd, whereas too much water will render it impossible to turn the mixture into a solid form. If you desire a more umami taste, you can replace water with chicken stock.
Tip 2: Sieve The Egg Mixture
For an incredibly smooth texture, you need to remove bubbles and membrane of egg yolks in the egg water mixture prior to steaming. You can use a sieve to filter when pouring the mixture into the steaming bowl or plate.
Tip 3: Cover The Steaming Plate or Bowl
Cover the steaming plate or bowl with a heat-proof plate or aluminium foil. Condensed water vapor on the steamer lid will drip into the egg mixture during the steaming process. If there is no cover on the steaming plate or bowl, the water will cause the surface of the egg custard to be uneven and look like honeycomb.
- 4 large eggs
- 2 cups warm water (ideal temperature is around 45°C or 113°F)
- 1/2 teaspoon salt
- Soy sauce
- Fried garlic or fried shallots
- Sesame seed oil
- White pepper
- Chopped scallions
- Beat the eggs.
- Pour warm water into the beaten eggs. Add salt and stir well.
- Pour the egg mixture through a sieve into a steaming plate or bowl.
- Cover the steaming bowl or plate with a heat-proof plate or aluminium foil.
- Steam it in a bamboo steamer for 10 minutes over high heat, then lower the heat and continue steaming for another 10 minutes. If you are using a pot or wok, steam for 7-8 minutes over a medium heat. Only place the bowl of egg mixture in when the water starts to boil.
- Remove steamed eggs from the steamer and add seasoning and garnish.
- Serve warm
By following the above steps, impressing your family with restaurant-like silky smooth steamed eggs will be a cakewalk!
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