Chawanmushi 茶碗蒸

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Custard Egg 水蒸蛋 Chawanmushi 茶碗蒸し

Custard Egg Recipe:

• 3 eggs, water (2x volume of eggs),
• Stir with chopsticks,
• Remove the foam from surface,
• Pour to a bowl, covered with cling wrap plastic (leave a small opening at 1 edge).
• Steam for 5 mins.
• Garnished with goji berry (枸杞)

如何蒸出細緻的蒸蛋?

3个撇步:
1. 一份蛋: 2份水
2. 水滚有蒸气, 才放入蛋碗
3. 锅盖留空隙 (蛋面才不起泡)

See Japanese Chawanmushi

蒸蛋秘訣

蒸蛋秘訣:
用保鲜纸隔离水滴, 以免滴入蛋里变成蜂巢状。

水蛋比例: 2.5 水: 1 蛋 (用蛋壳量水)

Chawanmushi:

How to Make Chawanmushi (3 STEPS Savory Egg Custard)

Electric Lunchbox: Chicken Porridge 鸡肉糜 & Chawanmushi 茶碗蒸し

With the hot weather worsen by the Indonesian haze, it is good to eat healthy home-cook meals, ideally lunch in waterly Hokkien / Teochew porridge (糜).

Porridge:
1 cup rice + 7 cup water.
Throw the chicken (or pork) in to cook together.

Chawanmushi:
Watch this video 茶碗蒸し .
Change the pan to electric lunchbox:(How to use ?)

Another Method:

蒸出光滑的茶碗蒸 Chawanmushi

How to Make Chawanmushi (3 STEPS Savory Egg Custard)

If you don’t have some of the Japanese ingredients, use your local ones: mushrooms (cut to half or slices), prawns, dried shrimps, garnished with wolfberries 枸杞, (Chinese) parsley 芫茜.

蒸出光滑的茶碗蒸 Chawanmushi

Remember to mix with 2 eggshell-filled of water for 3 eggs to get the smooth surface, otherwise it would be ‘mo-peng’ (rough).