Who doesn't love (warm) J-E-L-L-O?
Steamed egg | 鸡蛋羹 is one of the first dishes I remember eating as a child—it's simple, goes down easy for the young and old (no teeth required), and generally warms the soul. Even White Boyfriend likes it, which is rare when it's something so healthy. The consistency is like warm jello...which hmmm...maybe doesn't sound that appetizing. You just have to take my word for it.
When I had cravings for it I would go to Japanese restaurants and order chawanmushi, which is a variation made with dashi, veg, and protein. I realized recently that I could just make it at home and it takes less than 20 minutes including cook time. Below is the simplest version of steamed egg, but read about variations in the actual recipe.
Start by cracking eggs into a glass measuring cup. You're going to need to do some math, because the amount of water you add depends on the volume of eggs. The ratio is 1 : 1 1/2, eggs to water. Make sure to use water that has been previously boiled but cooled. This means fewer water bubbles and will keep your custard smooth.
Beat the egg and water mixture in a single direction until thoroughly mixed. Strain through a fine mesh strainer into a couple of heat-proof bowls. I don't have a steamer believe it or not, so I fit a plate over a wok with water underneath. By placing a lid on top and heating over high heat, voila steamer made!
Steam for 12-15 minutes until egg mixture sets. Remove from heat and top with green onions, soy sauce, and sesame oil. Now sit down with your bowl of savory, hot jello and prepare to be warmed from the inside-out (no stiff drink required).
For the straight-up Steamed egg recipe, click here.