Reviewed: Apr. 1, 2009

Simple, easy and taste terrific. What else can you ask for? I substituted the chicken with shrimp and came out even betteR!

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wydan

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Reviewed: Dec. 29, 2008

I took the advice of those who reduced the broth, but I had no cooked chicken breast. What I did have was leftover lamb and it was FANTASTIC (I figure most any egg dish is essentially an omelet to toss in what you wish anyway). No steamer so I inverted a couple of ramekins into the water to raise the egg filled ones off of the bottom of the bottom of the pot to make sure it was cooking with steam and not direct contact with the heating element. Just like advertised, it came out light, aromatic and delicious.

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csm-dad

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Reviewed: Sep. 18, 2008

I have been looking for chawan mushi recipe and never got it correct. This is the first time i made it right. Thank you. The recipe is wonderful, the texture just right.

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Stryderzwife

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Reviewed: Aug. 20, 2008

This is the first time i try steaming egg, the recipes is excellent. The ratio is just perfect.

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Chrizelyn

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Reviewed: Dec. 29, 2007

This was quite nice, simple flavors that blended well with each other. I made a substitution of the sake with zinfandel. In my bowl I used turkey and in my husband's chicken. Also I threw a bit of green onion on top with the parsley.

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Cafe au lait

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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Reviewed: Sep. 6, 2007

I also decreased the amount of broth by half and the steam eggs were perfectly creamy and soft. Be sure to cook it gently over medium low heat. Instead of the mushroom, I added in kernels of cooked corn and minced chicken (raw is fine). I also added a touch of sesame oil. Very yummy.

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starhawk

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Berkeley, California, USA

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Reviewed: Mar. 17, 2007

I wish I had listened to the earlier reviewers, rather than trying to exactly follow the recipe the first time. Half the broth would have been better, as it separated out somewhat. Cooking on low heat likely would have produced a smoother end result.

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SCGOPS

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Reviewed: Feb. 28, 2006

This is very similar to the traditional recipe I know of. The key of steaming eggs is to keep the heat at medium low or low to obtain a smooth surface. I also lay shrimps and ginkgo nuts when the surface is set and steam for about 7 more minutes.

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Meowz

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 10, 2005

Wonderfull! I tried this recipie out for brunch today and it was simply delectable. My guests at first were a bit hesitent, but found it adictive as they delved into the dish. A suggestion, one may wish to decrease the chicken stock to a half cup if one wants a more solid texture to the egg. As the result with one cup can be slightly soupy.

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