Steamed Egg (Chawan Mushi) Recipe

Recipesfull introduces to you: Popular Recipes. (Steamed Egg (Chawan Mushi) Recipe). This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.

Brief

Prep 5 mins

Cook: 12 mins

Total: 17 mins

Servings: 2

Yield: 2 servings

Steamed Egg (Chawan Mushi) Recipe

Ingredients

2 eggs

1 cup cooled chicken or fish stock

1 dash sake

½ teaspoon soy sauce

½ cup chopped cooked chicken breast meat

1 shiitake mushroom

sliced into strips

2 sprigs fresh parsley

for garnish

Breakfast and Brunch

Directions

Step 1

In a medium bowl whisk eggs gently while slowly pouring in the chicken stock sake and soy sauce. Divide the mushroom and chicken evenly between two small tea cups. Pour the egg mixture into each cup until filled.

Step 2

Bring about 1 inch of water to a boil in a steamer or saucepan. Reduce heat to a simmer and place cups into the steamer. Cover and steam for 12 minutes or until egg is firm but soft and silky like tofu. Garnish each cup with a sprig of parsley and serve.

Nutritional Information

Steamed Egg (Chawan Mushi) Recipe

Servings Per Recipe:2

Calories: 156.6

% Daily Value *

Protein: 17.3g 35%

Carbohydrates: 3.3g 1%

Dietary Fiber: 1.1g 4%

Sugars: 1.1g

Fat: 8.1g 13%

Saturated Fat: 2.4g 12%

Cholesterol: 212.6mg 71%

Vitamin A Iu: 2631IU 53%

Niacin Equivalents: 6.6mg 51%

Vitamin B6: 0.2mg 13%

Vitamin C: 37.5mg 63%

Folate: 67.3mcg 17%

Calcium: 73.3mg 7%

Iron: 3.2mg 18%

Magnesium: 28.3mg 10%

Potassium: 291.5mg 8%

Sodium: 526.7mg 21%

Thiamin: 0.1mg 7%

Calories From Fat: 72.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.