Nostalgic School Cafeteria Style Steamed Egg
The Taste of School Cafeteria Days! Thick and Soft Steamed Egg Recipe
Recreate the beloved steamed egg from your school days right at home! Similar to Japanese ‘Chawanmushi’, this steamed egg is wonderfully thick, soft, and jiggly. It’s a simple yet satisfying side dish that can be prepared in no time, perfect for any meal. Enjoy this comforting and deliciously smooth treat that everyone loves.
Ingredients
- 6 Eggs
- 2 Tbsp finely minced carrots
- 2 Tbsp finely chopped green onions
- 1 Tbsp cooking wine (like Mirin or Sake)
- 1 pinch of salt
- Water (equal volume to the eggs)
Cooking Instructions
Step 1
First, prepare all the ingredients for your steamed egg. Finely mince the carrots and chop the green onions. Having everything ready makes the cooking process much smoother.
Step 2
Crack the 6 eggs into a bowl. Gently whisk the eggs until they are well combined. For an exceptionally smooth texture, you can strain the egg mixture through a fine-mesh sieve to remove any chalazae (the stringy bits). This step is optional but highly recommended for a silky finish.
Step 3
To the strained egg mixture, add a pinch of salt for seasoning and 1 tablespoon of cooking wine to help eliminate any eggy odor. Now, add water that is equal in volume to the eggs you used. For example, if you used 6 eggs, add about 300ml of water (roughly 50ml per egg). Gently stir in the minced carrots and chopped green onions. Mix everything together with a spoon or whisk until just combined. Be careful not to overmix, as this can create too many air bubbles.
Step 4
Lightly coat the inside of your steaming dish with cooking oil. You can use a pastry brush or even a paper towel dipped in oil. This step prevents the steamed egg from sticking to the dish, ensuring a clean release once cooked.
Step 5
Carefully pour the prepared egg mixture into the oiled steaming dish. Avoid filling the dish to the very brim, as the egg will expand slightly as it steams. Leave a little space at the top.
Step 6
Cover the steaming dish tightly with plastic wrap. This helps to prevent condensation from dripping onto the surface of the egg mixture. Poke 3-4 small holes in the plastic wrap with a toothpick or fork to allow steam to escape. Place the covered dish in a steamer basket over simmering water. Steam over medium-low heat for about 20-30 minutes, or until the egg is set. Check the water level in your steamer periodically to ensure it doesn’t run dry.
Step 7
To check for doneness, gently insert a skewer or toothpick into the center of the steamed egg. If it comes out clean, with no liquid egg attached, it is fully cooked. If there is still liquid egg, recover with the plastic wrap and steam for an additional 2-5 minutes. Once cooked, turn off the heat and let the steamed egg rest in the steamer for another 2-3 minutes to allow it to set further. Serve warm for the best texture and flavor.
