Steamed Food

Steamed Food Diary #3 : Steamed 3 eggs


  • 3 eggs
  • 1 egg tofu, cut into 2cm slices
  • 1 century egg, cut into small pieces
  • 100-150ml water or chicken stock
  • 1 tbsp. soya sauce
  • 1.5 tsp Chinese cooking wine
  • 1 tsp sesame oil
  • prawns
  • wolfberries
  • 1 tsp cornflour


  1. Marinade the prawns with cornflour, some Chinese cooking wine, and some soya sauce.
  2. Combine the eggs, water, soya sauce, cooking wine, sesame oil in a bowl and beat well.
  3. TIP: Strain the egg through a mesh strainer (with as small holes as possible)
  4. arrange the egg tofu onto the plate.
  5. Pour in the strained egg.
  6. drop pieces of century egg into the plate.
  7. Place one prawn on each tofu
  8. Sprinkle wolfberries.
  9. TIP: Cover plate with heat resistant food wrap or aluminium foil. This is the tip to achieving chawanmushi standard smooth egg.
  10. Steam for 15 minutes.


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