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Prep time
22 minutes
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Cook time
13 minutes
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Serves
2 to 3
Author Notes
Building off the egg content, here’s the perfect steamed egg dish. In Japan, we’d refer to this as chawanmushi, in Korea gyeran-jim. But there are two versions I’d like to show. First is a perfected microwave recipe. Second is one that’s “loaded” with silken tofu and pork, made in a standard steamer.
The “secret” bonus recipe here is for a seasoned soy sauce. The premise is that soy sauce by and large tastes too aggressive out of the bottle but soy sauce, when used in these applications as a topping, isn’t directly out the bottle, but rather seasoned with aromatics.
—Lucas Sin
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Steamed Eggs Two Ways
Ingredients
- Microwave Steamed Eggs
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For the Eggs
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2
large eggs
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1/2 cup
water
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1/2 cup
dashi, from shiro dashi
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1/2 teaspoon
kosher salt
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1/4 bunch
scallions; thinly sliced
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For the Seasoned Soy Sauce
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1
large shallot, thinly sliced
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1
cilantro stem, cut into 1-inch segments
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1
scallion, cut into 1-inch segments
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1 pinch
white pepper
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3/4 cup
water
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3/4 cup
light soy sauce
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2 tablespoons
dark soy sauce
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1 1/2 tablespoons
rock sugar, or white granulated sugar
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1 teaspoon
chicken powder or msg
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2 teaspoons
maggi seasoning soy sauce
- Steamer Eggs, With Pork
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For the Pork Sauce
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3
garlic cloves, peeled and minced
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1/2"
knob ginger, peeled and minced
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1/2 pound
pork belly, minced
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1/2 cup
water, chicken stock, or dashi
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1/2 tablespoon
light soy sauce
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1/2 tablespoon
oyster sauce
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1 teaspoon
dark soy sauce
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1/4 teaspoon
chicken powder or msg
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1 tablespoon
potato starch or corn starch
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1 tablespoon
cold water
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For the Eggs
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2
large eggs
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1/2 cup
water
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1/2 cup
dashi, from shiro dashi
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1/2 teaspoon
kosher salt
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6 ounces
silken tofu, drained and diced
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Dash
chili oil, optional
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1/4 bunch
scallions, thinly sliced
Directions
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To make the Microwave Eggs: First, make seasoned soy sauce, in a pan, stir-fry shallots, cilantro, and scallion until aromatic. Add water and bring to a boil. Let simmer for 7 minutes. Add light soy sauce, dark soy sauce, rock sugar, chicken powder, and maggi. Bring to a boil, then turn off the heat. Chill and put aside for use. You can make this up to 1 week in advance.
In a microwaveable bowl, combine eggs, stock, and salt. Remove the bubbles with a spoon or blowtorch. Tightly cover bowl with plastic wrap; poke holes for steam. Microwave on 80% power for 2 minutes and 30 seconds.
To serve, spoon some seasoned soy sauce over the eggs. Garnish with scallions. Serve warm with rice.
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To make the Steamer Eggs with Pork: Heat a flat-bottomed non-stick skillet over medium-high heat. Add 1 tablespoon neutral oil and heat until barely smoking. Add garlic and ginger and cook until aromatic, about 30 seconds. Add the minced pork and cook until barely browned. Add the water, light soy sauce, oyster sauce, dark soy sauce, and chicken powder. Bring to a boil and let the flavors simmer for 5 minutes. Taste and adjust seasoning. Thicken with the starch, whisking in to combine. Set aside.
In a heatproof bowl, add diced tofu. In a separate bowl, combine eggs, stock, and salt. Carefully pour the egg liquid over the tofu. In a steamer, steam on low for 13 minutes until the egg is barely set. Pour off excess surface liquid and let cool until easy to handle.
To serve, ladle pork sauce over the steamed eggs. Serve warm with rice.
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