MY WIFE WANTS TO MAKE THIS!!!
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.