If you've ever tried a Japanese steamed egg dish called 'Chawanmushi' then you will definitely fall in love with this recipe! The end result is a silky and smooth steamed egg custard that is even softer than tofu! The ingredients are simple and easy to find and you can make so many different alterations with fillings! The pressure point to getting the silky finish is heat and time!
Ingredients 3 Eggs
Water (3 half egg shells for every egg)
Dried Japanese Shitake mushrooms (or fresh)
Soak a few slices of Japanese Shitake mushrooms in some water for a few minutes until they expand and turn the water a brownish colour. (retain the water for the egg custard)
Crack 3 eggs into a measuring jug or mixing bowl (make sure you crack the eggs so that you end up with evenly halved egg shells - this is important as the half eggshell is used to measure the amount of water required)
Using a hand whisk or fork, whisk the eggs.
For every egg, add in 3 x half eggshells of water (so for 3 eggs, add in 9 half eggshells of water) - this is where you use the water from soaking the mushrooms
Mix/whisk until combined, but don't put too much air or bubbles into the egg
Prepare a pot or steamer with some water inside for steaming
Place a bowl inside the pot or steamer and put the mushrooms in the bowl
Pour the egg and water mixture into the bowl, careful not to pour in any foam or bubbles as this will affect the texture of the steamed egg custard.
Once everything is in the bowl, put the lid on the pot/steamer and turn on the heat!
When it comes to a boil, turn the heat down to the lowest setting and leave to cook for a few more minutes. After about 3-4 minutes, turn off the heat and don't open the lid. The egg custard will continue to cook with the residual heat.
You can slowly open the lid and check if the egg custard is ready after about 5 minutes.
If it looks like jelly or tofu it means it is ready. You can test it by putting a spoon on top of the egg custard. If it doesn't fall in, then it's ready!
Serve with some chopped shallots, coriander and soya sauce on top!
Options: You can put all sorts of ingredients into the steamed egg! For example, chicken, prawns, peas, corn etc.