I made Chawanmushi (Japanese steamed egg custard) for breakfast today. I know this is quite fancy for the morning but if I don’t find some way to make my meals look good and presentable, I think I’ll end up having depression. Haha…this is my first attempt ever making steamed egg. It’s not smooth enough and lack the flavour that normal chawanmushi has…Oh well, I couldn’t put too much ingredients to make the flavour pop out more because the south beach diet phase 1 is a bit restricted…and I also left out the dashi stock that is supposed to be in the recipe.
Chawanmushi (Japanese Steamed Egg Custard)
2 Large eggs
1/2 cup of water
1 tsp of soy sauce
1 tbsp of beef broth
1/2 cup of chopped turkey meat
1/2 tsp of salt
Sliced mushroom and seaweed
1. In a medium bowl, whisk eggs gently. Add beef stock and soy sauce.
2. Divide the mushroom and meat evenly between two small tea cups.
3. Pour the egg mixture into each cup until filled.
4. 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 smooth. Garnish each cup with mushroom and seaweed, and serve.
It’s quite difficult to actually make your steamed egg silky smooth like tofu. I think I’ll need more practice in order to master this way of cooking the eggs. Perhaps, I should find an easier method to cook next time.