This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • In a medium bowl, whisk eggs gently while slowly pouring in the chicken stock, sake, and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.

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  • Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer, and place cups into the steamer. Cover, and steam for 12 minutes, or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley, and serve.

Nutrition Facts

157 calories; 8.1 g total fat; 213 mg cholesterol; 527 mg sodium. 3.3 g carbohydrates; 17.3 g protein; Full Nutrition


Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/28/2006
This is very similar to the traditional recipe I know of. The key of steaming eggs is to keep the heat at medium low or low to obtain a smooth surface. I also lay shrimps and ginkgo nuts when the surface is set and steam for about 7 more minutes. Read More
(66)

Most helpful critical review

Rating: 3 stars
08/17/2011
I wasn't wowed by this. For the amount of work that went into cooking it I expected a better dish. Flavor was bland and uninteresting. Texture was nice and smooth though and aesthetically it was a nice dish to serve to dinner party guests. I woudn't make this specific recipe again. It wasn't bad. It just wasn't very flavorful. Read More
(5)
26 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/28/2006
This is very similar to the traditional recipe I know of. The key of steaming eggs is to keep the heat at medium low or low to obtain a smooth surface. I also lay shrimps and ginkgo nuts when the surface is set and steam for about 7 more minutes. Read More
(66)
Rating: 5 stars
09/06/2007
I also decreased the amount of broth by half and the steam eggs were perfectly creamy and soft. Be sure to cook it gently over medium low heat. Instead of the mushroom I added in kernels of cooked corn and minced chicken (raw is fine). I also added a touch of sesame oil. Very yummy. Read More
(42)
Rating: 4 stars
11/10/2005
Wonderfull! I tried this recipie out for brunch today and it was simply delectable. My guests at first were a bit hesitent but found it adictive as they delved into the dish. A suggestion one may wish to decrease the chicken stock to a half cup if one wants a more solid texture to the egg. As the result with one cup can be slightly soupy. Read More
(31)
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Rating: 5 stars
12/29/2008
I took the advice of those who reduced the broth but I had no cooked chicken breast. What I did have was leftover lamb and it was FANTASTIC (I figure most any egg dish is essentially an omelet to toss in what you wish anyway). No steamer so I inverted a couple of ramekins into the water to raise the egg filled ones off of the bottom of the bottom of the pot to make sure it was cooking with steam and not direct contact with the heating element. Just like advertised it came out light aromatic and delicious. Read More
(15)
Rating: 4 stars
03/17/2007
I wish I had listened to the earlier reviewers rather than trying to exactly follow the recipe the first time. Half the broth would have been better as it separated out somewhat. Cooking on low heat likely would have produced a smoother end result. Read More
(10)
Rating: 4 stars
12/29/2007
This was quite nice simple flavors that blended well with each other. I made a substitution of the sake with zinfandel. In my bowl I used turkey and in my husband's chicken. Also I threw a bit of green onion on top with the parsley. Read More
(6)
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Rating: 5 stars
09/18/2008
I have been looking for chawan mushi recipe and never got it correct. This is the first time i made it right. Thank you. The recipe is wonderful the texture just right. Read More
(6)
Rating: 5 stars
04/02/2009
Simple easy and taste terrific. What else can you ask for? I substituted the chicken with shrimp and came out even betteR! Read More
(5)
Rating: 3 stars
08/17/2011
I wasn't wowed by this. For the amount of work that went into cooking it I expected a better dish. Flavor was bland and uninteresting. Texture was nice and smooth though and aesthetically it was a nice dish to serve to dinner party guests. I woudn't make this specific recipe again. It wasn't bad. It just wasn't very flavorful. Read More
(5)