Steamed Egg (Chawan Mushi)

Steamed Egg (Chawan Mushi)

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.

Prep Time:
5 mins
Cook Time:
12 mins
Total Time:
17 mins
Yield:
2 servings
Servings:
2

Ingredients

  • 2 eggs
  • 1 cup cooled chicken or fish stock
  • 1 dash sake
  • ½ teaspoon soy sauce
  • ½ cup chopped cooked chicken breast meat
  • 1 shiitake mushroom, sliced into strips
  • 2 sprigs fresh parsley, for garnish

Directions

Step 1
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.

Step 2
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 (per serving)

157
Calories
8g
Fat
3g
Carbs
17g
Protein
Nutrition Facts
Servings Per Recipe 2
Calories 157
% Daily Value *
Total Fat8g 10%
Saturated Fat2g 12%
Cholesterol213mg 71%
Sodium527mg 23%
Total Carbohydrate3g 1%
Dietary Fiber1g 4%
Total Sugars1g
Protein17g
Vitamin C38mg 188%
Calcium73mg 6%
Iron3mg 18%
Potassium292mg 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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