Steamed Egg (Chawan Mushi) Recipe - Allrecipes.com
Steamed Egg (Chawan Mushi) Recipe
  • READY IN 17 mins

Steamed Egg (Chawan Mushi)

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    12 mins
  • READY IN

    17 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
Aug 17, 2011

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, it was a nice dish to serve to dinner party guests. I woudn't make this specific recipe again. It wasn't bad. It just wasn't very flavorful.

 

23 Ratings

Sep 06, 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.

 
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.

 
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.

 
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.

 
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.

 
Apr 02, 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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Nutrition

  • Calories
  • 157 kcal
  • 8%
  • Carbohydrates
  • 3.3 g
  • 1%
  • Cholesterol
  • 238 mg
  • 79%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 527 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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