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Steamed eggs, also known as egg custard or chawanmushi are made by mixing beaten eggs with liquid (usually water or broth) and then cooking them gently over low heat until they are set.

Steamed Eggs

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Steamed eggs, also known as egg custard or chawanmushi are made by mixing beaten eggs with liquid (usually water or broth) and then cooking them gently over low heat until they are set.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Chinese, Japanese
Servings 4 people
Calories 81 kcal

Ingredients
  

  • 4 large eggs
  • 1 cup water
  • ¼ tsp salt
  • 1 tsp sesame oil
  • 1 tsp soy sauce

Instructions
 

  • Crack the eggs into a measuring cup.
  • Add water and salt, then gently beat the mixture with a fork or whisk.
  • Fill a pot with water and place a rack inside. Set a shallow bowl on the rack, then pour the egg mixture into the bowl through a strainer. Cover the bowl tightly with foil.
  • Cover the pot with a lid and cook over medium-low heat for 15 minutes.
  • Once cooked, turn off the heat and remove the bowl from the pot. Allow it to cool for 5 minutes.
  • For an added touch of elegance, drizzle sesame oil and soy sauce on top.

Video

Nutrition

Calories: 81kcalCarbohydrates: 0.4gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 186mgSodium: 303mgPotassium: 72mgFiber: 0.01gSugar: 0.2gVitamin A: 270IUCalcium: 30mgIron: 1mg
Keyword breakfast, eggs recipe, steamed eggs
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