Japanese Silky Steamed Eggs
If you're looking for a simple and delicious dish that's packed with protein and flavor, look no further than Japanese-inspired silky steamed eggs. The classic Japanese egg custard Chawanmushi is what inspired is easy recipe, and I modified it a bit so that it requires just a few ingredients, making it the perfect addition to any meal.
With its delicate texture and subtle flavor, you’ll soon be going for seconds.
Ingredients
2 eggs
Dash of salt
Dash of water
Enoki mushrooms (optional)
Kombu (optional)
Rice (optional)
*note: you will need a strainer for this recipe
In a bowl, stir together the eggs, salt, and a dash of water
Transfer the egg mixture into a strainer and whisk it over a personal-sized bowl (this is important to strain out the egg clumps and smooth out the mixture)
Fill the personal-sized bowl the rest of the way with water or kombu broth leaving a little room at the top (for the broth, boil some water in kombu for 10 minutes and then let it chill)
Whisk the egg mixture and the water (or broth) together again and add salt to taste
Optional: add a topping (like some enoki mushrooms)
Close the personal-sized bowl with a lid or saran wrap it tightly poking some holes in the top
Fill a medium-sized pot ~1/4 full with water, bring it to a boil, and place a strainer inside
Place the personal-sized bowl with the egg mixture into the pot and steam it for 12 minutes on low to medium heat
Take the bowl out of the steamer (be careful!) and enjoy it by itself or with some rice!
