Steamed Egg

Ali Heiss_Eats_Steamed Egg Recipe_1.jpg


Lately Ray and I have been making more effort to cook at home. Also, it's genuinely more delicious when food is made at home. One of my favorite dishes we cook together is a classic Japanese Dish: Chawanmushi. Ray deviates from the classic, so this is his spin on this classically smooth, creamy, custard egg dish. 


  • 4 eggs
  • 1 cup chicken stock (or miso soup)
  • pinch of salt
  • dash of soysauce 
  • 1 green onion, chopped
  • a dash of mirin (or pinch of sugar) 
  • a handful of sliced Shiitake mushrooms (any kind of mushrooms is ok) 
  • A single heatproof bowl, or individual pyrex bowls
  • Steamer (you can make your own DIY strainer with any metal strainer and a sauce pan) 


  1. Whisk eggs until completely smooth, add chicken stock and continue whisking
  2. Add salt, mirin and soysauce, mix
  3. Prepare teacups or bowls by lining evenly with green onions and mushrooms
  4. Pour egg mixture evenly to each bowl, the green onions and mushrooms will distribute when steaming, no need to mix it in the bowl
  5. Bring water to a high boil in steamer, place egg containers into steamer, and cover steamer.
  6. Reduce heat to medium low, allow steaming for 12 minutes 
  7. Check egg by sticking with chopstick or fork or toothpick, it should be smooth without any mixture sticking to utensil.
  8. ENJOY! 
Ali Heiss_Eats_Steamed Egg Recipe.jpg
Ali HeissComment