Steamed eggs.

[Hobieperson]

This forum heavily focuses on eggs as a breakfast/brunch thing it seems.

Here was last nights dinner. In Cantonese it’s translated to “water eggs”. Sui-Daan.

In Japanese is called Chawanmushi. Usually an appetizer.

My version is a hybrid. 1:2.5 ratio of eggs to water. I weigh eggs and multiply by 2.5 and add it as a lightly flavored broth. A Dashi. Salt. Then cover and steam for 20mins. Oh. I strain the mix thru a sieve first.

The result is almost silky tofu like. Delicious

 

[QSis]

This forum heavily focuses on eggs as a breakfast/brunch thing it seems.

Here was last nights dinner. In Cantonese it’s translated to “water eggs”. Sui-Daan.

In Japanese is called Chawanmushi. Usually an appetizer.

My version is a hybrid. 1:2.5 ratio of eggs to water. I weigh eggs and multiply by 2.5 and add it as a lightly flavored broth. A Dashi. Salt. Then cover and steam for 20mins. Oh. I strain the mix thru a sieve first.

The result is almost silky tofu like. Delicious

View attachment 84085

So, it's a kind of custard? Did you serve that bowl as an appetizer or dinner? Any garnishes? Bet I'd like it!

Lee

 

[Hobieperson]

its not a custard in the sense that it has no milk products.

usually it is in individual bowls as and appetizer. Chinese people have a big bowl, and it is serve family style. some version have shrimp inside, a mushroom. whatever. I had a version in Tokyo with tiny clams at the bottom. In the shells.

mine is plain and we spoon it over rice.

 

[Kathleen]

I am confused how it is made. Could you walk me through it? It sounds like something that I would enjoy.

 

[Hobieperson]

set a bowl on a scale. weigh it after zeroing the bowl out (tare)
now measure out some flavorful liquid. I used Dashi. chicken stock will work. Dashi Is the foundation for most Japanese stuff.
multiply the weight of the eggs by 2.5 and add that much to the eggs and mix it all together. add salt, white pepper. heck, my mom uses plain water.
I added some Sake. a splash.
pour it thru a strainer into a bowl or something. cover it. I used foil. better if your vessel of choice had a lid already. the strainer catches the thicker stuff.
set it into a hot steamer COVERED. and let it steam for 20 minutes.

pull it out without burning yourself and it will be very very jiggly. dip a spoon into it and taste the softest most ethereal eggs you have ever made.


my mom and pretty much all cantonese people use a 1:1 ratio. it is much denser.

 

[Kathleen]

Thank you!