Steamed Egg (Chawan Mushi)

Steamed Egg (Chawan Mushi)

17
CONNIEL1M 0

"This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients."
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Ingredients

17 m servings 157 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 157 kcal
  • 8%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 213 mg
  • 71%
  • Sodium:
  • 527 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.
  2. 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 silky like tofu. Garnish each cup with a sprig of parsley, and serve.

Reviews

17
  1. 23 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

I wasn't wowed by this. For the amount of work that went into cooking it, I expected a better dish. Flavor was bland and uninteresting. Texture was nice and smooth, though, and aesthetically, ...

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 t...

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 coo...

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 ...

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...

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 ...

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 b...

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

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.

I wasn't wowed by this. For the amount of work that went into cooking it, I expected a better dish. Flavor was bland and uninteresting. Texture was nice and smooth, though, and aesthetically, ...