3 Ways to Make Silky Smooth Steamed Eggs (Chawanmushi Style)
How to Make Custardy Steamed Eggs Using Microwave and Steamer
Hello everyone! If you’re craving incredibly soft, melt-in-your-mouth steamed eggs, watch this video until the end and follow along! It’s simple and utterly delicious.
Method 1: Super Simple Microwave Steamed Eggs- 300ml Milk
- 3 Eggs
- 0.5-1 tsp Salt
Method 2: Basic Water Steamed Eggs- 200ml Water
- 2 Eggs
- 1 tsp Salt
Method 3: Hotel-Style Custardy Steamed Eggs- 150ml Bonito Flake Broth (Dashi) (Use plain water if unavailable)
- 2 Eggs
- 1 Pinch Salt
- 3ml Soy Sauce
- 5ml Mirin (Sweet Rice Wine)
- 200ml Water
- 2 Eggs
- 1 tsp Salt
Method 3: Hotel-Style Custardy Steamed Eggs- 150ml Bonito Flake Broth (Dashi) (Use plain water if unavailable)
- 2 Eggs
- 1 Pinch Salt
- 3ml Soy Sauce
- 5ml Mirin (Sweet Rice Wine)
Cooking Instructions
Step 1
First, let’s start with Method 1: Super Simple Microwave Steamed Eggs. In a microwave-safe bowl, crack 3 eggs.
Step 2
Using a fork or whisk, gently beat the eggs until the yolks and whites are well combined and smooth.
Step 3
Pour in 300ml of fresh milk. A good ratio to remember is 100ml of milk per egg.
Step 4
Season with 0.5 to 1 teaspoon of salt, according to your preference. I recommend starting with 0.5 teaspoon and tasting before adding more.
Step 5
Whisk everything together. Cover the bowl loosely with a lid or plastic wrap (pierce a few holes), and microwave for about 5 minutes and 30 seconds. (Adjust cooking time based on your microwave’s wattage, approximately 700W).
Step 6
Voilà! Your first silky smooth and moist steamed egg is ready. Isn’t that incredibly easy?
Step 7
Now, for Method 2: Basic Water Steamed Eggs. In another bowl, crack 2 eggs.
Step 8
Beat the eggs until smooth and there are no large lumps of yolk or white visible. A smooth consistency is key.
Step 9
Add 1 teaspoon of salt to season.
Step 10
Now, add 200ml of water. This follows the same ratio of 100ml of liquid per egg.
Step 11
Mix well, cover, and microwave for about 5 minutes. (Approximately 700W).
Step 12
And there you have it – your second basic steamed egg is complete! It has a clean, delicate flavor.
Step 13
Finally, Method 3: Hotel-Style Custardy Steamed Eggs, for that ultra-smooth, pudding-like texture. This recipe was inspired by Chef Jeong Ho-young. Crack 2 eggs into a bowl.
Step 14
Pour in 150ml of bonito flake broth (dashi). If you don’t have dashi, plain water works perfectly fine. Dashi adds a lovely umami depth.
Step 15
Add 3ml of soy sauce. This small amount enhances the flavor profile.
Step 16
Add 5ml of mirin and a pinch of salt to complete the seasoning.
Step 17
For an exceptionally smooth texture, strain the egg mixture through a fine-mesh sieve. This removes any air bubbles, resulting in a velvety smooth custard.
Step 18
Pour the strained egg mixture into a rice bowl or heatproof dish. Make sure not to fill it more than two-thirds full, as it will expand slightly during cooking.
Step 19
Cover the top of the dish tightly with aluminum foil. If you don’t have foil, a silicone lid placed loosely on top will also work. This prevents condensation from dripping into the custard, keeping it smooth.
Step 20
Prepare your steamer: add water to the steamer pot and bring it to a boil. Once steaming, carefully place the prepared egg dish inside.
Step 21
Steam over high heat for the first 2 minutes to gently set the bottom layer.
Step 22
Then, reduce the heat to low and steam for another 7 minutes. The total steaming time is about 9 minutes.
Step 23
Wow! Look at this incredibly smooth and glossy steamed egg. It has a perfect pudding-like appearance.
Step 24
All three methods are delicious, but the last one, steamed in a pot, was exceptionally soft and moist – truly like a cloud! However, it requires a bit more effort. For everyday convenience and a wonderful delicate taste, I find Method 2 (Basic Water Steamed Eggs) to be the most practical and enjoyable. Feel free to experiment by mixing milk and water in your own proportions! Enjoy your meal! ♥
