Steamed egg or Chawan Mushi is a favourite Chinese and Japanese go-to recipe when one’s fridge is running out of food and there is dinner to be made. It is easy to make but difficult achieve the perfect texture and silky smoothness that makes this dish so good. Here is my recipe for a no-fail, smooth and perfect steamed egg. Follow the instructions carefully and you will achieve perfect results.
3 large eggs (room temperature)
1 salted duck egg – egg yolk diced
1 century egg (optional) – diced
450 ml tepid water
pinch of white pepper
1 clove chopped garlic sauteed until golden brown in 1 1/2 tablespoons oil.
1 stalk spring onion – chopped
2 teaspoons soy sauce
1). Mix eggs, salted egg white, water and pepper into a mixing bowl and whisk gently with a fork. Make sure the water is incorporated into the egg mixture but do not over whisk so that no foam is created.
2). Sprinkle diced salted egg yolk and century egg evenly into a 9” steaming plate.
3). Pour egg mixture gently into the steaming plate and steam in high heat for exactly 8 minutes.
4). Sprinkle white pepper and the rest or the garnishing and it is ready to be served.