Archives for posts with tag: Steamed Egg

20140501-000534.jpgCocotte Eggs with Creamed Mushrooms, made from Jacques Pépin’s recipe.

I was lucky enough to catch the episode when Jacques Pépin prepared this dish on his show, More Fast Food My Way. Ever since, I have wanted to taste it. It’s very good. The creamed mushroom alone was delectable all on its own. There is also that weird satisfaction when you break open the yolk.

Recipe Post:
(coming soon)

Related Link:
KQED More Fast Food My Way Episode 209

#100HappyDays #JacquesPepin #steamedegg #egg #yummy #creamedmushrooms

20140427-125000.jpgChawanmushi is a Japanese savory, steamed egg custard dish.  It is named for the way it is steamed in a tea cup.

You mix beaten egg with broth or stock, as well as other ingredients like meat (chicken works well), seafood, herbs, and mushrooms, to steam and then enjoy.

Ingredients for today’s recipe:
Eggs
Broth or Stock (1 cup per 2 eggs)
Shrimp (peeled, de-veined, and sliced in half lengthwise)
Mushrooms (quartered or sliced)

20140427-130512.jpgDirections:
1. Beat the eggs, until well incorporated. (2 eggs per 1 cup of broth)

2. Measure the amount of broth you need (1 cup per 2 eggs used), and mix into the beaten egg. (The broth will season your egg, so be careful with the sodium).

3. In a ramekin, glass dish, or foil pan, arrange your mushroom and shrimp.  (When you incorporate your liquid, the ingredients will swim and rearrange themselves.)

20140427-130519.jpg4. Using a strainer or a fine sieve, slowly ladle the egg and broth mixture through it into your ramekin, glass dish, or foil pan. (Doing so will minimize the amount of air bubbles, which will make pock marks on the top after steaming.)

5. Cover the ramekin, glass dish, or foil pan with clear plastic wrap or foil.

6. Boil the water in your steamer.  Turn it down to medium heat after it boils.

7. Steam your chawanmushi until the middle is set.  (For the small ramekins, I check at around 8 minutes.  It may be done within 10 minutes.  The cooking or steaming time depends on the material of your dish (foil, ceramic, glass, etc) and the size of it.

8. Set it aside to cool a little, and then enjoy!

20140427-130526.jpg

20140427-125000.jpgChawanmushi! It’s a Japanese dish akin to a steamed, savory egg custard.

#100Happy Days #chawanmushi #steamedegg #egg #yummy

Link:
The Recipe

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