Steamed Custard

MY WIFE WANTS TO MAKE THIS!!!

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Not really a recipe. Kind of ate it all my life, might be an Asian thing (gyeran jjim? in Korean, chawanmushi 茶碗蒸し in Japanese, and from Hong Kong, 蒸水蛋).

I prefer the simpler Chinese (or Hong Kong) version  over the Japanese version (too busy). And haven’t tried the Korean version (which I would like to).

Started with two eggs.

Mixed in water, chicken stock, and Shao Xing wine. Steamed for about 15 minutes.

Haven’t done this in a while so kind of “failed” at the process. Not enough liquid (slightly too dense) and steam was too hot (texture not smooth enough). But, the taste was there (with a splash of low sodium soy sauce). Just needs more practice (The Mouse, not the eggs). Should’ve read instructions before starting out. 😉

Maybe next time with dried shrimp and diced kimchi. Ohh, what at thought.

Enjoy. Eat well.

The Mouse

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About Jonathan Caswell

Mr. Caswell has been composing poetry at least since High School. He has been on WORD PRESS for ten years and contributes to two other blogs beside this one. This blog has a Christian emphasis but all bloggers are welcome. Mr. Caswell chooses to---with permission--re[post material of interest

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