Steamed Egg

Ingredients

Contains: egg, milk, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 eggs
• 1 cup cooled chicken or fish stock
• 1 dash sake
• 1/2 teaspoon soy sauce
• 1/2 cup chopped cooked chicken breast meat
• 1 shiitake mushroom, sliced into strips
• 2 sprigs fresh parsley, for garnish

Also mentioned in the method: custard

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Beat the eggs gently with the cooled stock, sake and soy sauce until just combined, without making foam. Strain through a fine sieve if you like.

2. Divide the chopped cooked chicken breast and shiitake strips between two heatproof cups or small bowls.

3. Pour the egg mixture evenly over the chicken and mushrooms, then cover each cup tightly with foil or a lid.

4. Set the cups in a steamer over a pan of gently simmering water. Steam over medium-low heat for about 12 minutes, until the custard is set and reaches 160°F (71°C) in the center. Lower the heat if bubbles form.

5. Garnish each cup with a sprig of parsley and serve warm. The chicken only needs heating through.