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These Chawanmushi-Inspired Steamed Eggs are a savory delight with a creamy, delicate custard texture, topped with a homemade crispy shallot chilli oil for an extra kick. The rich egg custard is enhanced with a combination of chicken stock, soy sauce, and a touch of thyme, while the crispy shallots and garlic bring a crispy, spicy element that elevates the dish. It’s a beautiful blend of flavors and textures, perfect for a refined appetizer or a light meal.

Full Recipe:

Ingredients

For the Crispy Shallot Chilli Oil:

1 pint Vegetable oil
1 red chilli, finely sliced
1 shallot, thinly sliced into half moons
5 garlic cloves, finely sliced
1 tsp Black peppercorns
1 cinnamon stick
4 tbsp Chilli flakes
1 tbsp Smoked paprika
1 tbsp Light soy sauce
1 pinch Caster sugar

For the Steamed Eggs:

6 Fresh eggs
1 ⅛ lb Chicken stock (1:1.5 ratio with eggs)
1 tsp Light soy sauce

For Garnish:

1 handful Spring onions, finely sliced
1 tbsp Light soy sauce
1 pinch Black sesame seeds

Directions

Make the Crispy Shallot Chilli Oil:
Heat vegetable oil in a pot over medium heat. Add the red chilli, shallot, garlic, peppercorns, and cinnamon stick, simmering for 20 minutes until the shallots and garlic brown. Remove from heat and let it cool for 2 minutes, then strain the oil over the chilli flakes and spices. Set aside the crispy shallots and garlic.
Prepare the Egg Custard:
Whisk the eggs in a bowl, and slowly whisk in the heated chicken stock in small batches. Strain the mixture through a fine sieve to remove any bubbles.
Steam the Eggs:
Pour the egg mixture into two ramekins, cover with cling film. Bring a small pot of water to a simmer, place the ramekins on a trivet or colander, and cover the pot. Steam for 8–10 minutes until the eggs are set with a slight jiggle. Let them rest off heat for 5 minutes.
Garnish and Serve:
Drizzle the crispy shallot chilli oil over the eggs, add soy sauce, sprinkle with spring onions and sesame seeds, and serve warm.

Estimated Nutritional Value (per serving):

Calories: 250–300 kcal
Carbohydrates: 5–7g
Protein: 18–20g
Fat: 20–22g
- Saturated Fat: 3–4g
Cholesterol: 225mg
Sodium: 800–1000mg (from soy sauce, chicken stock, and chilli oil)
Potassium: 200–250mg
Fiber: 2–3g
Sugar: 2–3g (from onions, soy sauce, and spices)
Vitamin A: 300–400 IU
Vitamin C: 10–15mg
Calcium: 50–80mg
Iron: 2–3mg

These estimates are based on the ingredients used in the recipe, including eggs, chicken stock, soy sauce, and crispy shallot chilli oil. The fat content primarily comes from the oil used in the chilli oil, while the eggs provide the protein. For more accurate calculations, specific ingredient brands should be considered.

Why You’ll Love Chawanmushi-Inspired Steamed Eggs

Here are a few reasons why Chawanmushi-Inspired Steamed Eggs will quickly become one of your favorite dishes:

Delicate and Creamy Custard Texture: The eggs are gently steamed, resulting in a smooth, velvety custard that jiggles slightly when you touch it. This soft texture creates an indulgent eating experience and is the star of the dish.
Savory and Rich Flavor: The combination of chicken stock and soy sauce enhances the custard, infusing it with a rich, savory flavor. The thyme adds a subtle earthy note, while the crispy shallot chilli oil provides a spicy contrast that enhances the depth of the dish.
Crispy Shallots and Garlic: The crispy shallots and garlic, cooked to perfection in the chilli oil, bring a delightful crunch to the dish. The oil is infused with chilli flakes, smoked paprika, and black peppercorns, providing a burst of spicy, smoky flavor that contrasts beautifully with the creamy custard.
Balanced and Versatile: This dish strikes the perfect balance between richness and lightness, making it ideal for a light lunch, appetizer, or even a side dish. You can adjust the spice level of the crispy shallot chilli oil based on your preference, making it versatile for all tastes.
Impressive Yet Simple: Despite its impressive flavor profile, this dish is surprisingly easy to make. With just a few ingredients and simple steps, you can create a dish that looks and tastes like something straight out of a gourmet restaurant.

How to Make Chawanmushi-Inspired Steamed Eggs

Making Chawanmushi-Inspired Steamed Eggs involves two key components: preparing the crispy shallot chilli oil and steaming the egg custard. Here’s how to make this delightful dish from start to finish.

Step 1: Make the Crispy Shallot Chilli Oil

Start by preparing the crispy shallot chilli oil, which will be drizzled over the egg custard to add flavor and texture. In a pot, heat vegetable oil over medium heat. Once the oil is hot, add:

1 red chili, finely sliced
1 shallot, thinly sliced into half moons
5 garlic cloves, finely sliced
1 tsp black peppercorns
1 cinnamon stick

Simmer the ingredients for 20 minutes, stirring occasionally, until the shallots and garlic brown and become crispy. Once done, remove the oil from the heat and let it cool for about 2 minutes. Strain the oil over 4 tbsp of chili flakes and the smoked paprika. Add a pinch of caster sugar for a hint of sweetness that will balance the spiciness. Set the crispy shallots and garlic aside. This will be the key topping for your egg custard.

Step 2: Prepare the Egg Custard

In a large bowl, whisk together 6 fresh eggs until smooth. Slowly add 1 ⅛ lb of chicken stock (1:1.5 ratio with eggs) to the mixture in small batches, continuing to whisk gently. Light soy sauce (1 tsp) and a touch of thyme will add savory depth to the custard.

Once combined, strain the egg mixture through a fine sieve to remove any bubbles, ensuring a smooth, silky texture. This step helps eliminate any air pockets and ensures that the custard will set evenly as it steams.

Step 3: Steam the Eggs

Next, pour the egg mixture into two ramekins. Cover the ramekins with cling film to trap steam and prevent condensation from dripping onto the eggs. Bring a pot of water to a simmer. Place the ramekins on a trivet or a colander inside the pot and cover with a lid. Steam the egg mixture for 8–10 minutes, or until the eggs are just set with a slight jiggle in the center.

Once done, remove the ramekins from the pot and let them rest off the heat for 5 minutes to allow the custard to firm up slightly.

Step 4: Garnish and Serve

Now comes the fun part—assembling and serving. Drizzle the crispy shallot chilli oil generously over the steamed eggs. Add soy sauce, a sprinkle of spring onions, and a few black sesame seeds for extra flavor and texture. Serve the steamed eggs warm, either on their own or with a side of pita, rice, or greens for a complete meal.

Serving Suggestions for Chawanmushi-Inspired Steamed Eggs

While Chawanmushi-Inspired Steamed Eggs are delicious on their own, they can be served with a variety of accompaniments:

Flatbread: Serve with Lebanese flatbread or pita to scoop up the egg custard and crispy shallots. The bread provides a perfect contrast to the smooth eggs and crunchy topping.
Rice: Pair with a bowl of fluffy steamed rice to make the dish more substantial. The rice will soak up the rich egg custard and spicy oil, creating a satisfying meal.
Greens: If you’re looking for a lighter option, serve the eggs on a bed of fresh greens like arugula or spinach. The peppery greens will balance the richness of the eggs and the spice from the chili oil.
As an Appetizer: These eggs make a refined, elegant appetizer to kick off a meal. Serve them in small ramekins with a drizzle of the crispy shallot chili oil for a stunning presentation.

Conclusion: A Delicate and Flavorful Dish

Chawanmushi-Inspired Steamed Eggs offer a beautiful combination of creamy egg custard, savory chicken stock, and crispy, spicy shallots. The delicate texture of the eggs is perfectly complemented by the bold flavors of the crispy shallot chili oil, creating a dish that’s both elegant and satisfying. Whether served as an appetizer or a light meal, this recipe is sure to impress. Try it today for a delicious, refined experience that combines the best of both textures and flavors.

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