Chawanmushi Steamed Egg Recipe

Chawanmushi Steamed Egg make a very nutritious & delicious dish for Breakfast, Lunch or Dinner. Many mummies failed despite of numerous attempts. Let mummy Krystal Wee reveals the secret to Silky Smooth Chawanmushi Steamed Egg:
#1 The Golden Ration #2 Flavourful Soup Base #3 A Good Steamer

#1 The Golden Ratio of Egg : Soup Base is 1 : 2.

Measure your Chicken Egg and Quail Egg. 1 Chicken Egg is approximately 60ml. 1 Quail Egg is approximately 20ml. Hence add 120ml of soup base to every 1 Chicken egg, 40ml soup base to every 1 Quail Egg. Use only room temperature eggs.

#2 Flavourful Soup Base

Here are a few Soup Base suitable for making Chawanmushi Steamed Egg:

• Dried Scallop, Chicken Soup
• Dried Shrimp, Chinese Mushroom, Winter Melon Soup
• Ikan Bilis, Soya Bean and Spring Onions Soup
• Pumpkin, Sliverfish Soup

You can add in other ingredients like ginkgo nuts, chicken cubes, crab meat, mushrooms etc. But we prefer it by itself, so that we can enjoy the perfect smooth texture.

Ingredients for 3 servings:

• 2 Chicken Eggs (60ml per egg)
• 1 Quail Egg *optional (20ml per egg)
• Warm Soup Base/ water (approximately 280ml)

"More nutrients for the tiny stomach!" Quail Egg is of higher nutritional value as compare to Chicken Egg, hence I added 1 Quail Egg to 2 Chicken Eggs.

Activity with my little one...

My 2 years 1 months old princess is helping me to beat the egg :)

Steps:

1. Beat the eggs
2. Sieve the eggs. Do it 3 times.
3. Pour beaten egg into warm soup base. Sieve the egg mixture for 3 times. Done!

Optional* Add in a pinch of Salt or a teaspoon of Soya Sauce.

Ready for steaming!

Place egg mixture into the steamer only after water start boiling. Cover lid. Steam under low fire for 8 - 10 minutes. Using big fire or prolong steaming will make the egg texture bubbly and rough.

#3 A Good Steamer

I am using Buffalo 35cm Function Series Wok, the lid is able to retain water vapour, preventing water droplets from getting onto the surface of my steam dishes. Previously, I need to till my lid slightly to allow water droplets to escape, or wrap with cling wrapper to prevent water droplets from getting onto the surface of my Chawanmushi Steamed Egg. Now I can just cover the lid with no worries. The entire wok gets heated up rapidly producing lots of steam.

How to determine if your egg is cooked?
Look at the color differences before and after. The cooked egg has a paler yellow color while the uncooked egg has a brighter yellow color. A fully cooked Chawanmushi Steamed Egg should have only 1 even shade of pale yellow on the entire surface.

Smooth and Silky Chawanmushi Steamed Egg is ready to serve!!!

My little one simply loves it and doesn't get tired of this dish. Same for hubby and I. Why? Because I make different soup base for my Chawanmushi Steamed Egg Recipe. By having a rich and flavourful soup base, you can omit salt and seasoning.

You may also like: Wong Bok Parcels in Savory Gravy Recipe, French Toast Recipe, Scrambled Egg Recipe.

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I'm mummy Krystal Wee, follow me to find out more about healthy cooking and yummy recipes for you and your little one. Healthy Cooking! Happy Eating!