Steamed Egg

Eggs - a staple in all households. What would we do without the humble egg? Stir it, whip it, beat it, bake it, fry it, steam it. A dish in minutes. Which brings me to last night's dinner. I had a 'neither here nor there' situation. I needed another dish and a light one would be just right. Enter - the egg.

I love Chawan Mushi - the very soft, steamed egg custard served at Japanese Restaurants. It's silky smooth with lots of flavour. At home, try this version when you need that little something extra. I made this with chicken, but you can substitute with prawns, and even add slices of mushrooms. I've heard from friends that they make it with chicken stock instead of water and seasoning.

Chicken meat a few slivers for each cup
Eggs 3 large, beaten
Water 1 1/2 cups
Salt 3/4 tsp or to taste
Sugar 1/4 tsp or to taste
White pepper 1/4 tsp or to taste
Chopped spring onions 2 tbsp

Bring a steamer to a rapid boil. Mix eggs with water and seasoning. Place a few slivers of chicken at the base of a cup or small bowls. Divide the egg mixture between cups. Top with spring onions. Place cups in steamer and steam till just set, about 5-8 minutes. Makes 5 servings.

Note : beat the egg gently to avoid froth. Be sure to place cups in the steamer when it's already at a rapid boil. Avoid over steaming (as I did yesterday - forgot to watch the time) as the surface can become pock-marked. The egg/water proportion is important. If you want a firmer custard, you can reduce the water slightly. Avoid black pepper as they leave specks (did that yesterday too!).